Sheep's cheese bread

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 1 pack of (500 g) Bread baking mix "Farmer's bread" with yeast (mixed wheat bread)
  • 3 Branches of rosemary
  • 400 g Sheep's cheese
  • 50 g black, pitted olives
  • 5 TABLESPOONS Olive oil
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Put 330 ml of lukewarm water into a mixing bowl and add the bread baking mixture. Knead with the dough hooks of the hand mixer until the dough comes off the bowl rim. Cover the dough with a foil and let it rise in a warm place for 30-45 minutes. In the meantime, wash the rosemary, shake dry and put 2 sprigs aside for garnishing. Pluck needles from the remaining twig and chop. Crumble the feta cheese and mix with rosemary, olives and olive oil. Season with pepper. Knead the cooked dough briefly, cut in half and roll out into 2 squares (26-28 cm side length). Fold in two opposite corners of each square twice towards the middle, leaving an 8-10 cm wide strip. Place the breads on a baking tray lined with baking paper and fill with the sheep's cheese mixture. Garnish with a sprig of rosemary. Cover and leave to rise in a warm place for another 20-30 minutes. Then bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 30-40 minutes. After about 10 minutes, turn the temperature down (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3). Let the finished bread cool down on a cake rack. Cut the breads into 10-12 slices each

  2. 2

    With 24 discs:

  3. 3

    1 hour waiting time

Nutrition Facts

KCAL
130 kcal
CARBS
14 g
FATS
6 g
PROTEINS
5 g