Yogurt Bread Stuffed with Cheese or Chocolate

This is a delicious, moist and very easy bread dough.

I describe here how you can make it into savory or sweets treats.

No need to make them both the same day, though. Just keep half the dough in the fridge to stuff and bake within the next 2-3 days making the sweet or savory version.  

 

You also can form into loaves or small buns and eat instead of any other bread; it makes wonderful sandwiches.

The cheese-stuffed bread is a lovely accompaniment to soups and vegetable dishes, or served as meze with  drinks. The chocolate bread can be part of breakfast or accompany soft cheese or served with tea, and coffee.

 

Yields 2 round loaves
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Yogurt, Olive oil, and Feta Drop Cookies (Koulourakia Almyra)

My mother used to made a version of these, with more flour together with the yogurt and olive oil, so that she could shape flat disks and fill the half-moon tyropitakia (turnovers) with feta mixed with eggs and chopped mint.

I just thought that I could probably whip up a savory cookie that contained the cheese and mint, and here is my version.  You can halve the recipe, but keep in mind that you can freeze these savory koulourakia and even if you don’t warm them up a bit before serving, they are still delicious.

 

Makes 40-45 cookie (about two-inch) (more…)

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