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Dukkah loaf with halloumi cheese filling

Recipe from: 6/29/2006 12:00:00 AM
Ingredients 9
Servings 4


  • 300
    lukewarm water
  • 5
  • 30
    olive oil
  • 10
    fresh yeast or 5 ml active dry yeast
  • 500
    white bread flour
  • 7
  • 10
  • marinated halloumi cheese, drained
  • extra olive oil for spreading on top



Mix 150 ml of the lukewarm water, the honey and olive oil. Soak the yeast in the mixture for 5-10 minutes or until it begins to froth.

Combine the flour, salt and dukkah in a mixing bowl. Make a well in the centre of the flour mixture and add the yeast mixture. Working from the sides, mix the flour and liquid.

Gradually add enough of the remaining water to make a soft, sticky dough. Knead for about 10 minutes or until the dough is smooth and elastic. Cover and leave in a warm place to rise for 30 minutes.

Knock back gently and divide the dough into 4 balls. Roll each ball out to a thickness of about 2 cm. Arrange the cheese on one half of each rolled-out piece of dough. Lightly brush the edges with water, fold over the dough and press the edges together firmly to seal.

Make an incision in the top of each loaf to allow steam to escape. Put the loaves on greased baking sheets and leave in a warm place to rise for 30 minutes. Preheat the oven to 200°C.

Brush the loaves with olive oil and bake for 10 minutes. Reduce the heat to 150?C and bake for about 30 minutes or until done. Turn out the loaves and leave to cool on a wire rack.


Read more on: starch  |  bake

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