650 grams plain flour
2 teaspoons dried yeast
½ teaspoon salt
200 grams yoghurt
250 ml hot water
100 ml olive oil
100 grams Feta cheese
1 egg yolk
2 tablespoons olive oil
Preparation
Sift the flour twice, then divide it into two equal parts. Put half of the flour in a large mixing bowl, add the yeast and salt, whisk well and set it aside. Reserve the other half for the time being. In a medium sized bowl, mix together the yoghurt, hot water and oil. Make a well in the middle of the flour, pour in the wet ingredients and mix with a wooden spoon until you get a very sticky dough. Crumble Feta cheese into the sticky dough and again mix with a wooden spoon until you incorporate the cheese into the dough. Then take the reserved flour and add a bit at a time, mixing well (first with the wooden spoon, then proceed to knead with your hands) until you get a smooth and elastic dough. Put the dough in a large oiled bowl, toss to coat, cover with a kitchen towel and let it rise in a warm spot for an hour.
When the dough has risen, gently knead it and let it rise for another hour. After the dough has risen the second time, take it out of the bowl and gently knead it on a floured surface. Divide the dough into tree, four or six equal pieces and roll them out into long rope shapes. Braid the strands into your favourite braid style and tuck the ends under the middle part of the loaf. Place the bread on a baking sheet lined with baking paper and let it rise for 30 more minutes. Just before baking, whisk together the egg yolk with the olive oil and brush the bread generously. Bake it, in a preheated oven, at 220˚C (430˚F) for about 20 minutes.
