Swirled party bread

Name: Swirled party bread
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 500 g Flour; 1 TEASPOON Sugar; 1 1/2 TSP. Salt; 3 TABLESPOONS freeze-dried herbs of Provence; 1 package Dry yeast; 2 TABLESPOONS Olive oil; 150 g red pesto; 300 g Sheep's cheese; 7-10 Tbsp Flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

500 g Flour
1 TEASPOON Sugar
1 1/2 TSP. Salt
3 TABLESPOONS freeze-dried herbs of Provence
1 package Dry yeast
2 TABLESPOONS Olive oil
150 g red pesto
300 g Sheep's cheese
7-10 Tbsp Flour

Directions

1
Mix flour, sugar, salt, herbs and yeast in a large bowl. Add 375 ml lukewarm water and oil. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour
2
Knead the dough vigorously with floured hands on a well floured work surface. Place a piece of baking paper (approx. 40 x 50 cm) on the work surface. Dust thinly with flour. Roll out the dough into a rectangle (approx. 35 x 40 cm)
3
Spread the pesto evenly over the top, leaving an approx. 1.5 cm wide edge all around. Crumble the cheese evenly. Roll up tightly from the long side using the baking paper. Press the sides together slightly. Place the seam side down on a baking tray lined with baking paper. Leave to rise again for another 30 minutes in a warm place
4
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes. Turn down the oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) . Bake for another 15-20 minutes. Remove from the oven, place on a cake rack and allow to cool. Cut into slices
5
waiting time approx. 1 1/2 hours