Bread roll with pesto and feta

Name: Bread roll with pesto and feta
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 500 g + some flour; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 3 TABLESPOONS Herbs of Provence (e.g. freeze-dried); 1 package Dry yeast; 2 TABLESPOONS Olive oil; 150 g red pesto (glass); 300 g Feta cheese; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

500 g + some flour
7-10 Tbsp Sugar
7-10 Tbsp Salt
3 TABLESPOONS Herbs of Provence (e.g. freeze-dried)
1 package Dry yeast
2 TABLESPOONS Olive oil
150 g red pesto (glass)
300 g Feta cheese
baking paper

Directions

1
Mix 500 g flour with 1 teaspoon sugar, 1 1/2 teaspoon salt, herbs and yeast. Add 3/8 l lukewarm water and oil. Knead to a smooth dough with the dough hooks of the hand mixer. Covered in a warm place at least
2
Let it go for an hour.
3
Knead the dough with floured hands. Then roll out to a rectangle (approx. 35 x 40 cm) on floured baking paper. Spread with pesto, leaving a rim of approx. 1.5 cm all around. Crumble the feta evenly on top.
4
Roll up the dough firmly from the long side using the baking paper. Press the sides slightly. Place the seam side down on a baking tray lined with baking paper. Let the roll rise in a warm place for about 30 minutes.
5
Bake the bread roll in a preheated oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4) for 10 minutes. Turn the temperature down to 200°C (fan oven: 175°C/gas: level 3) and bake for 15-20 minutes.
6
Allow to cool and cut into slices.