Beet Feta Twisted Heart Bread
This beet feta twisted heart bread is a soft, tender, and vibrant pull apart bread with the perfect balance of earthy beets with tangy cheese and aromatic herbs.
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Servings: 2 loaves
Ingredients
For the Dough
- 1½ tsp Salt
- 2 tsp Sugar
- 4 tbsp Butter
- ½ cup Milk room temperature
- 6 tbsp Roadted beet Puree
- 2½ cups All purpose flour
- 2¼ tsp Instant Yeast
For the Filling
- 2 tbsp Butter
- 3 tbsp Garlic finely chopped
- ¼ cup Dill finely chopped
- ¼ cup Parsley finely chopped
- 1 tsp Chili flakes
- ¼ tsp Black pepper powder
- 2 tbsp Cream cheese room temperature
- ⅔ cup Feta in brine shredded or crumbled
- ⅔ cup Mozzarella shredded
Instructions
- Add the ingredients listed in the order into the bread machine and set it on dough cycle and let it prove for an hour.
- In the meantime, combine the butter, 1 tbsp each of garlic, dill and parsley. Set aside a half teaspoon of this mixture.
- To a bowl, add the remaining butter mixture, remaining garlic and herbs, cheese, black pepper, and chili flakes. Mix thoroughly.
- Once the dough has doubled, punch and knead, divide into three equal portions.
- Take each portion and roll into a quarter inch thick 10-in circle. Cut a heart shape with 10-in height. Reserve the dough scraps.
- Spread half of the cheese mixture into a heart dough, place another heart and gently press the edges. use a cookie cutter and make a mark in the center to guide cutting into strips for shaping.
- Cut the dough at different points from the center to the edge. Start at the bottom, gently twist the dough and tuck the dough underneath. Proceed on the both sides in a similar fashion. Place it on a baking tray.
- Prove for 40 minutes. In the meantime, preheat the oven to 375℉.
- Bake for 22-23 miutes. Remove from the oven and brush with reserved garlic herb butter.
- Serve warm with sauces, tzatziki, or as such.