Ingredients
For the Dough:
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1 cup (240g) active sourdough starter (100% hydration)
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¾ cup (180ml) warm water
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2½ cups (320g) bread flour
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2 tbsp (25g) sugar or honey
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2 tbsp (28g) unsalted butter, softened
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1 tsp salt
For the Filling:
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¾ cup (90g) dried cranberries (or fresh, roughly chopped)
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½ cup (80g) crumbled feta cheese
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1–2 tbsp chopped fresh rosemary (or 1 tsp dried)
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2 tbsp melted butter or olive oil (for brushing)
Optional Toppings:
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A drizzle of honey or balsamic glaze
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Extra feta and herbs for garnish
Instructions
1. Mix the Dough
In a large bowl, combine the starter, warm water, sugar, and butter. Add flour and salt, mixing until a rough dough forms.
Knead (by hand or mixer) for 5–7 minutes until smooth and elastic.
2. Bulk Fermentation
Cover and let the dough rise at room temperature (21–24°C / 70–75°F) for 4–6 hours, performing 2–3 stretch-and-folds during the first 2 hours. The dough should roughly double in size.
3. Prepare the Filling
In a small bowl, mix cranberries, feta, and rosemary. Set aside.
4. Shape the Bread (Pull-Apart Style)
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Lightly flour your work surface and roll the dough into a large rectangle (about 12×18 inches).
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Brush with melted butter or olive oil.
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Sprinkle the cranberry-feta mixture evenly across the surface.
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Cut the dough into 3–4 strips, stack them, and then cut the stack into smaller rectangles.
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Arrange the stacked pieces upright in a greased loaf pan (like a deck of cards).
5. Final Proof
Cover loosely and let rise 1–2 hours, or until puffy and nearly doubled.
6. Bake
Preheat oven to 375°F (190°C).
Bake for 30–35 minutes, until golden brown and the internal temp reaches 200°F (93°C).
If the top browns too fast, cover loosely with foil midway through.
7. Cool & Serve
Cool in the pan for 10–15 minutes before removing.
Drizzle with honey or balsamic glaze if desired, sprinkle with extra feta and herbs, and serve warm.
🧀 Tips
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Substitute goat cheese for a creamier, tangier version.
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Add toasted pecans or walnuts for crunch.
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For a holiday twist, use orange zest in the filling.
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Can be prepped the night before and baked in the morning — refrigerate overnight after shaping, then bake cold.
Would you like me to include a step-by-step photo guide or diagram of how to shape the pull-apart loaf? It helps visualize the stacking part.
