Cheese cream with homemade bread

Name: Cheese cream with homemade bread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1 pack of (500 g) Baking mix "Rye Spelt Bread" (for 340 ml water, with sourdough and yeast); 1 Garlic clove; 1 Branch rosemary; 3 TABLESPOONS Olive oil; 1/2 370 ml jar roasted peppers; 400 g Double cream cream cheese; 200 g Sheep's cheese; 7-10 Tbsp black pepper; 7-10 Tbsp possibly salt; 7-10 Tbsp Sweet peppers; 7-10 Tbsp pickled peppers; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1 pack of (500 g) Baking mix "Rye Spelt Bread" (for 340 ml water, with sourdough and yeast)
1 Garlic clove
1 Branch rosemary
3 TABLESPOONS Olive oil
1/2 370 ml jar roasted peppers
400 g Double cream cream cheese
200 g Sheep's cheese
7-10 Tbsp black pepper
7-10 Tbsp possibly salt
7-10 Tbsp Sweet peppers
7-10 Tbsp pickled peppers
7-10 Tbsp Grease

Directions

1
Put the baking mix in a bowl. Add 340 ml of lukewarm water. Knead with the dough hooks of the hand mixer at the highest setting for approx. 3 minutes to a smooth dough. Cover the dough and leave to rest in a warm place for approx. 30 minutes until the volume has increased considerably. Grease two baking tins (each 25 cm long; 8 cm Ø; party bread baking tins flowers & hearts). Knead the dough once again briefly. Form into a roll (approx. 7 cm Ø) and cut in half.
2
Put each roll into a form and press well to the middle from both sides. Close the moulds and let them rest in a warm place for about 40 minutes. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 10 minutes. Reduce heat (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake for another 30 minutes. Remove bread from the tin and let it cool down on a cake rack. Peel garlic and dice finely. Wash the rosemary and dab dry, remove the needles. Heat oil in a pan and sauté garlic and rosemary. Leave to cool. Drain the bell peppers and keep the marinade. Finely mash the bell peppers. Stir cream cheese, half of the garlic oil, paprika and 6 tablespoons of marinade until smooth. Crumble the feta cheese finely and mix in.
3
Wash the rosemary and dab dry, remove the needles. Heat oil in a pan and sauté garlic and rosemary. Leave to cool. Drain the bell peppers and keep the marinade. Finely mash the bell peppers. Stir cream cheese, half of the garlic oil, paprika and 6 tablespoons of marinade until smooth. Crumble the feta cheese finely and mix in. Season to taste with pepper and possibly salt. Put the cheese cream in a bowl. Drizzle with remaining garlic oil and dust with paprika powder. Garnish with pepperoni. Add bread. Cheese tastes good with it
4
Season to taste with pepper and possibly salt. Put the cheese cream in a bowl. Drizzle with remaining garlic oil and dust with paprika powder. Garnish with pepperoni. Add bread. Cheese tastes good with it
5
With 6 people: