Feta cheese bread recipe

• 100g crumbled feta cheese
• 30g parmesan, grated
• 15 g fresh parsley leaves, chopped
• 15g chives, finely chopped
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground black pepper
• 500g white, strong flour (plus extra for dusting)
• 7g fast-acting dry yeast
• 1 teaspoon sugar
• 2 teaspoons salt
• 3 tablespoons extra virgin olive oil
• 320g water
• 70g dried tomatoes, chopped
• 1 egg, beaten
  

• To prepare, grease a round, 23cm (9”) baking tin and line with parchment paper.
• Raise the Chef Patissier XL head and install the inlet shield.
• Fix the K beater to the machine and attach the 5L mixing bowl to the machine.
• Add feta, parmesan cheese, herbs, oil and pepper to the bowl. Mix for about 30 seconds, starting at speed 1 and gradually increasing to speed 3, until the ingredients are well combined.
• Take the bowl and typewriter K out of the machine. Then, cover tightly and let cool in the refrigerator.
• Attach the Easy Warm bowl to the machine and insert the kneading tool.
• Add the flour, yeast, icing sugar, salt, oil and water to the bowl, then select the 'knead the dough' preset. Once completed, the dough should be smooth and elastic.
• Insert the shield into position and select the 'powder test' preset.
• Once proofed, transfer the dough to a lightly floured surface.
• Pull the dough out and press gently to remove air bubbles.
• Roll the dough into a rectangle, approx. Size 25x35cm.
• Remove the cheese and herb mixture from the refrigerator.
• Sprinkle the mixture over the dough and then add dried tomatoes on top.
• Roll the dough up, starting with the longer edge to form a log shape.
• Cut the log into 7 even slices, approx. each width 5cm. Then place the rolls in the baking tray, stacking six rolls around the edge and placing the last roll in the middle.
• Use a clean towel to cover the dough and let it rest for about 30-40 minutes.
• Preheat oven to 180°C.
• Brush the top of each piece of dough with beaten egg.
• Bake for about 45 minutes at 180°C until golden and risen (cover the cake with foil if it starts to brown too quickly).
• After baking, take the tin out of the oven.
• Leave for 5-10 minutes to cool down.
• Eating hot will taste better.
  

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