New Tastes … Bread with Fresh Dill and Halloumi Cheese

When I make bread, I normally resort to the easy bread recipe I learned in a weekend-class from Peter Reinhart several years ago. It does not require much time, and easy to make, gives good results every time. However, once in a while, I pick something new and give it a try. I am not a person who acts on an impulse though. I keep reading the recipe over and over again for a while and then one morning, I wake up with that drive. Bread is always a good drive!

There are several sites that I keep visiting and searching for new ideas. One is Angie’s blog. First, it was  Angie’s bulgur bread. It turned out so good, I kept making it once a month, it yields quite a bit bread for two. Then I kept reading her overnight yogurt bread, sounded so easy again. And made it for a brunch we had. It was a hit. A friend took the leftovers home.

Then there is 40 Firin Ekmek , a Turkish recipe site which only has bread recipes. 40 Firin Ekmek means 40 bakeries’ load worth of bread. Sounds exciting to me so I keep visiting the site. It is not a blog, just her recipe collection, here and there she adds one more. However, with the existing recipes, I will have quite bit to do before she adds on any more. I have made her Ramadan pide many many times as well as her olive bread. It was time to try a new one, and my eyes kept landing on the recipe with dill and halloumi cheese.

Halloumi cheese is a salty, semi-dry dense cheese originated in Cyprus. It holds itself together well and has extremely good tolerance for high temperatures, so it is easy to grill and fry. We normally cut thin slices and fry in butter if we want to indulge in a bit more fat for a weekend breakfast.

Halloumi combined with fresh dill: this bread had my favorites in it, it is like a compact breakfast for me in one slice. It yielded two small loaves and the texture was dense and very soft. It makes a great appetizer bread when you serve it with good olive oil, flavored with herbs and olives on the side. Or for me, it was really anytime-bread all week. I think we each finished one loaf on our own.

So time to roll up those sleeves and try something new. Spring should be good enough reason to do that!

Bread with Halloumi and Fresh Dill

 Adapted from 40FirinEkmek site

  • 1 lbs 6 ounce all purpose flour (I use King Arthur’s Unbleached AP)(plus more to make sure dough is right)
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 150 gr (about 5 to 5.5 ounce) halloumi cheese, grated or crumbled to very small pieces
  • 1/3 cup chopped fresh dill (I first wash, pat dry very well, then chop and measure)
  • 1-1/2 cup of lukewarm water

1. In a big mixing bowl, combine all dry ingredients, add cheese and fresh dill. Stir well until grated or crumbled cheese is coated with flour. (In her recipe, she adds cheese and dill after she forms the dough. I always find it hard to distribute the additions after the dough is formed, so I add them if possible at the beginning. If you are good at doing it later, add cheese and dill later on)

2. Add olive oil and water, form the dough. If the dough is sticky, sprinkle some flour and knead until it does not stick to the walls of the bowl.

3. Transfer the dough onto floured counter surface, knead for 5 minutes. It should be a soft dough but not sticky.

4. Transfer into oiled bowl, cove,r let it rise at room temperature until it doubles in size.

5. Take it out onto the floured surface again, dust your hands with flour. Divide the dough in half, shape it as you like. Or make it into a ball by tucking the dough underneath.

6. Flour the baking sheet (I put silpat and flour still), place the loaves on the baking sheets, cover, let it rise for another hour.

7. Preheat the oven to 400-degrees. Set a ramekin or oven proof container full of hot water on the bottom rack.

8. Score the top of the breads with a sharp knife and dust with more flour.

9. Bake for about 30 minutes or golden brown. The inserted thermometer should read about 198 to 200 degrees.

10. Let it rest for an hour before you serve.





  1. by zerrin
    9:40 am
    Mar 17, 2013

    İlke, this bread is definitely my type of bread! Didn’t know about 40firin ekmek, thanks for introducing that website! Love hallomi and dill flavors in it! It looks so soft inside and the crust has a very nice color! Would love to dip a slice into some extra virgin olive oil!
    BTW added your lovely blog to my favorite blogs page with your logo, hope it’s not a problem for you. Learning a lot from you!

  2. by Angie@Angie's Recipes
    1:08 pm
    Mar 17, 2013

    What a beautiful artisan bread, Ilke! Dill and cheese in bread…I will have to try the combo too.
    Thank you so much for the mention, Ilke, I am really happy that you have enjoyed both bulgur and yogurt bread.

  3. by john@kitchenriffs
    6:31 pm
    Mar 20, 2013

    That bread has such a lovely crumb texture! And the flavor must be super – it sounds wonderful. Great pictures, too. Really good post – thanks so much.

  4. by Monet
    9:59 pm
    Mar 20, 2013

    What a beautiful bread (love those interior shots) and such a lovely spread of cheese to go with it. Thank you so much for sharing. I have had a long day…and I needed something delicious and warm to cheer me up. I hope you are well. Enjoy the rest of your week. Happy Spring!

  5. by Shelley
    9:29 am
    Mar 21, 2013

    Nice looking bread! I,too, usually stick with an easy no-knead recipe but i’ve been feeding my starter diligently and am hoping I get the itch (and time!) to make sourdough bread again soon. I hope you’ve recoverd from your homesickness :-)

  6. by Kate@Diethood
    10:36 am
    Mar 21, 2013

    Ooooh I love homemade bread!! That “easy bread recipe” is going to be printed out in a second, followed by this beauty!

  7. by Terra
    11:26 pm
    Mar 21, 2013

    Homemade bread makes me happy! I love all of Angie’s recipes, she is awesome! Your bread looks so beautiful. We had hallumi cheese for the first time about a year ago and loved it! What a great flavor combination! Hugs, Terra

*: required fields

Leave a Comment

Read the fine print

By submitting a comment you grant Ilke's Kitchen a perpetual license to reproduce your words and name/web site in attribution. Inappropriate and irrelevant comments will be removed at an admin’s discretion. Your email is used for verification purposes only, it will never be shared.