Tiropsomo – Traditional Cheese-Bread with a modern twist

The classic Cheese-Bread that it's so common in Greece and my grandmother used to make, is one of my most intense food memories.

I've made several attempts to change the classic recipe so it can be as just as delicious, but lighter using olive oil instead of butter and adding oats to the recipe. I think that this version is not going to disappoint you..

Ingredients

2 cups all-purpose  flour
1 cup rolled oats
1 1/2 teaspoon dry yeast
1 cup lukewarm water
1 tablespoon sugar
1 teaspoon salt
100 g yellow shredded cheese of your choice (gouda, white cheddar, mozzarella)
150 to 200 g feta cheese crumbled
2 eggs
3 tablespoons extra virgin olive oil.

How to make

Add the yeast in lukewarm water and stir.
Mix the flour with oats, sugar, salt and cheese.
Whisk the eggs and add them to the mix.

 Add the water with the yeast and 2 tablespoons of olive oil. Mix the ingredients with your hand, cover with foil and leave in a warm place for about 1 hour.

Dust a surface with some flour and place the dough. Add some flour on top and start folding the dough Flour on top and start to fold the dough 3-4 times dusting some more flour everytime you fold the dough. When it’s tender and not sticky, knead it for a while.

 Grease a loaf pan, place the dough and using a brush coat the dough with olive oil. Cover with a towel and let it rise for about 60 minutes.

Preheat the oven to 350 degrees and bake the Cheese-Bread for 50 minutes. 25 minutes in the lower position of the oven and 20-25 minutes in the upper position..

Have a nice weekend!