Tutmanik (Cheese Bread )

"Adapted from Bulgarian Rhapsody By Linda Joyce Forristal. Edited to add.... After a suggestion from a reviewer, I have added 1 tbs of sugar and 1/2 tsp baking soda to the ingredients. I tried it with these additional ingredients and while still moist, it is not overly moist. Thanks so much for the feedback =0)"
photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by twissis photo by twissis
photo by Baby Kato photo by Baby Kato
Ready In:




  • In medium bowl, mix together yogurt, eggs, oil, feta, salt, and sugar.
  • Sift together flour, baking powder, and baking soda. Slowly add the yogurt mixture and stir well.
  • Pour into a well-greased 9x9 inch baking dish.
  • Lightly sprinkle with paprika and caraway seeds.
  • Bake in a preheated 400 degree oven for 20 minutes or until a toothpick comes out clean.
  • Serve warm with butter.

Questions & Replies

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  1. This was a different kind of bread for us. We baked longer than indicated and it was still a bit doughy. Maybe we will like better toasted. This was prepared for ZWT4 Eastern European Holiday challenge.
  2. This was very good bread. My DH gave it 5 stars, I would give it 4 for flavor but 5 for ease of preparation. It was so quick and easy to prepare that it could be made with any week night meal. I think it would be good with a little parmesan mixed in or sprinkled on top--I don't know how authentic it would be, but it would taste great. Thanks for posting Nick's mom. Made and reviewed for ZWT4.
  3. Nice bread, has kind of cakey texture, I love the fact that there was no kneading, just mix it together and cook it. The flavour was quite mild so I would probably add some garlic as one reviewer suggested if I was to make it again. Made for ZWT 4.
  4. This was really a nice feta bread, but I had a hard time also getting the middle done, even after 30 minutes baking. These texture was fine for me and the flavor was really good. I only used about 6 oz of the feta cheese and mixed it all up in my KA. The batter was very thick and hard to spread. All in all a tasty change. Thanks
  5. Both DH & I really liked this bread. He thot it was great as it was, but I wondered a bit about the texture. It seemed a bit more doughy than I expected. 2 things on my part may have contributed to this. I used my hand-held blender to mix the dough, so the feta cheese was fully incorporated into the batter rather than crumbled & just mixed in. Another factor for me on occasion is my convection oven. After 3 yrs here & using it, I still feel most of my baking is more trial & error than it should be. I did use garlic salt for the salt required (I love my garlic!). The bread had a great flavour, but when I put butter on it - oh my! Pls see my rating system & thx for sharing this w/us.


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