Cheese Bread

Cheese Bread |

I was thinking what I could make special for breakfast this morning when I remembered the leftover dough and feta-parsley mixture in the refrigerator. I made pide 2 days ago and stuffed it with feta and parsley. However, the filling and dough were more than I needed, so I put the rest in the refrigerator to use later. A great idea came to my mind when I remembered these leftovers: Combining them to make cheese bread for breakfast! I didn’t waste anything in this way. The mini cheese breads were so fluffy and they made a great change at breakfast for us this morning. We even replaced our regular bread with these mini fluffy breads at lunch. The measurements here are about the half of the measurements of pide ingredients. It makes about 20 mini breads. If this amount is still more than you need, you can keep some of them in the refrigerator to bake bread later.

5 from 1 reviews
Cheese Bread
Serves: 8
  • 1 ¾ cup whole wheat flour
  • 1 tbsp dry instant yeast
  • ½ tsp sugar
  • 1 tsp salt
  • 1 ¼ cup lukewarm water
  • ½ cup olive oil
  • ½ cup feta cheese
  • 2 tbsp parsley, minced
  • 1 egg yolk, for egg wash
  • 1 tbsp sesame seed
  1. Combine flour, yeast, sugar, salt, water and oil to have a soft dough. Cover it and wait for 1 hour to rise.
  2. Mix feta and parsley. Combine it with dough.
  3. Preheat the oven at 180 C.
  4. Lay baking sheet in an oven tray.
  5. Make balls from dough as big as walnut and place in the tray. Brush them with egg yolk and top them with sesame seeds.
  6. Bake them for 30 minutes. Serve warm, but they are still great when cold.


  1. OysterCulture says

    Hi Zerrin,

    I am so far behind on your brilliant site. I need to catch up. As always, coming here I find recipes that make me feel like I should be heading to the kitchen and start making. Just delicious and nutritious. I ‘ll be getting caught up soon, I hope, I missed my Turkish inspiration.

  2. says

    these must be so good. I like feta cheese and added it to the bread but as stuffing (like in pogaca) but never mixed it with the dough. have to try it soon. Thanks for sharing Zerrin

  3. says

    I always get such a feeling of satisfaction when I use up something in this manner – something that might have otherwise been thrown away or where I get double the blessing out of it. This recipe looks great!

  4. says

    These rolls and the flavors you’ve added to them are deeply swoon-worthy. I bake whole wheat bread every week and plan to make extra dough on my next round so I can try these lovelies out!

  5. hfriday says

    Hi, great site! I absolutely love Turkish food and I know I’ll be cooking a lot from your site!

    I have a question about the feta cheese. These days there are so many varieties – various thickness, saltiness etc. Is there a specific kind that you use? In the market there are some in water which tend to be more solid, some in carton packs which tend to be more creamy.


    • says

      Glad to hear that you love my recipes! Well, I don’t have a specific preference of a brand. The cheese I use in such recipes needs to be crumbled. That is what I look for, so I don’t think creamy cheese in packs will work fine.


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