Pyrenean onion bread

Ingredients for 2 servings:

• 2 points dry yeast
• 300 ml water
• 200 g herb cheese spread
• 1 tbsp sugar
• 1 tsp salt
• 600 g flour
• 100 g butter
• 1 pack of soup (gourmet onion soup)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

for two loaves of bread

Make a smooth yeast dough from dry yeast, water, herb cream cheese, sugar, salt, and flour. Cover and let rise in a warm place until doubled in size. Knead the butter with the gourmet onion soup mixture. Roll out the yeast dough into a 50 x 30 cm rectangle and spread with the butter and onion soup mixture. Roll the dough up, starting from the narrow side. Halve the roll lengthwise, place it cut-side up on a baking sheet lined with baking paper, and let rise for about 20 minutes. Bake in a preheated oven at about 200°C (top/bottom heat) for about 25 minutes. Serve hot or cold. The onion bread freezes well and can be reheated.