Sun dried Tomato, feta and Basil stuffed Braided loaf

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I came across this recipe when I was searching the internet for savory baking recipes. It combined flavors that I love and is a great share bread. I suggest that you serve it with a dip or pesto because it can be a little dry by itself. As with most breads you will need a few hours to allow for proving. This recipe allows you to make 2 loaves.

In the bowl of your stand mixer add the warm water, yeast and sugar. mix lightly and allow to stand for around 15 minutes. Allowing it to bubble.

Add the eggs, oil and honey, and whisk together. Attach your dough hook to your mixer and gradually add the sifted flour and salt, 1/2 a cup at a time. Turn the mixer on low and mix until all incorporated. The dough should pull away from the bowl and create to 1 large ball. 

Turn the dough out on to a floured bench and knead for a further 5 minutes. In a large bowl pour a little oil and place the dough in the bowl. Cover with a towel and place in a warm spot to double in size. Mine took an hour and a half.

In a bowl combine the feta, sun dried tomatoes and fresh basil for the stuffing.

When the dough has proven, knock to dough down and divide in half. Covering an half. Divide the uncovered half into 3 even pieces. Take one piece and roll in out into a stand 30 centimeters long. Using a rolling pin to flatten the dough to stuff. Using a teaspoon spoon on the feta mixture. Bring the strand together and pinch together to seal the filling. 

It is up to you but I filled two strands with filling and left the third plain but it is entirely up to you. Now for the tricky part, braiding the bread. Braid the strands together and pinch together the ends. Place on a lined baking tray and cover for a further 30 minutes to prove.

Repeat the process with the remaining dough.

Preheat your oven at 175 degrees Celsius.

Brush with an egg wash and bake for 30 minutes for 175 degrees Celsius. Then reduce the heat to 160 degrees Celsius and cook for a further 10 minutes. 


Allow the bread to cool before serving. I served mine with my basil pesto.

Until next time, happy cooking, Kate.

***Ingredients

  • 4 cups plain flour
  • 1 cup lukewarm water
  • 7 grams yeast
  • 1 tablespoon sugar
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 2 eggs and 1 egg yolk
  • 1 cup feta, crumbled
  • 1/2 cup sun dried tomatoes, chopped
  • 1/4 cup fresh basil 

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