herb bread

Ingredients for 1 servings:

• 500 g wheat flour
• 1 cube of yeast
• 1 tsp sugar
• 1 ½ tsp salt
• 300 ml water, lukewarm
• 4 onions
• g margarine or butter
• 1 egg(s)
• 100 g cheese, grated e.g. Gouda
• 1 package of herbs, 8 herbs (frozen product)
• 1 clove(s) garlic
• 2 slice(s) tomato(s), dried in oil
• salt and pepper
• 1 egg yolk
• 1 tbsp milk

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

goes well as a barbecue side dish, on the buffet or just like that

Yeast dough: Crumble the yeast into the water, add the sugar, stir, and let stand briefly. Sift the flour into a bowl. Add the remaining ingredients and knead into a smooth dough. I always do this by hand, but you can also use a hand mixer with the dough hook. Cover the dough and let it rise in a warm place until it has visibly increased in size. Filling: Peel the onions and garlic. Finely dice the onion and press the garlic. Finely dice the tomatoes. Melt the butter or margarine in a saucepan, sauté the onion and garlic, add the tomatoes, and let it cool slightly. Then stir in the egg, cheese, and herbs. Season with pepper and salt. Knead the dough briefly again on a lightly floured surface and roll out into a rectangle. Spread the filling evenly over the dough. Fold in the longer sides of the dough slightly. Roll the dough up from the two shorter sides towards the middle, place it in the dish, and make zigzag cuts about 1 cm deep on the top edge across both rolls using a sharp knife. Do not press. Place the dough in the oven and let it rise again at approximately 50°C for about 10 minutes. Whisk the egg yolk with the milk and brush it over the bread. Place it in the oven at 180°C (top/bottom heat) for about 45 minutes. Once the bread is fully baked, remove it from the oven and let it rest for another 10 minutes before removing it from the tin.