Strudeled party bread

Ingredients for 1 servings:

• 500 g flour
• 1 tsp sugar
• 1 ½ tsp salt
• 3 tbsp dried herbs of Provence
• 1 packet of dry yeast
• 2 tbsp olive oil
• 150 g pesto, red from a jar or homemade
• 300 g sheep’s cheese, crumbled
• 350 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

fits perfectly on any buffet

Mix flour, sugar, salt, herbs, and yeast in a large bowl. Add 375 ml lukewarm water and oil. Using the dough hook of a hand mixer, knead into a smooth dough, cover, and let rise in a warm place for about 1 hour. Knead the dough vigorously with floured hands on a floured work surface. To make rolling easier, place a damp kitchen paper on the work surface and place a piece of baking paper on top. Dust lightly with flour. Roll out the dough into a rectangle. Spread the pesto on the dough, leaving a border of about 1.5 cm all around. Crumble the cheese over the dough. Roll up tightly from the long side using the baking paper. Press the sides down slightly. Place seam-side down on a baking sheet lined with baking paper. Let rise again in a warm place for about 30 minutes. Bake in a preheated oven at 225 degrees Celsius for about 10 minutes, then reduce the heat and bake for another 15-20 minutes. Cut the cooled bread into about 20 slices. Since every oven bakes differently, please make sure the bread doesn’t overcook. Cover with aluminum foil if necessary.