1 Start by pouring the lukewarm water then the flour with incorporated yeast into your bread machine bowl.
2 Start the "Bread dough" program which lasts 1 hour 30 minutes.
3 At the end of the program, remove the bread dough from the bowl, work it on a floured work surface, then let it rest at room temperature or in an oven preheated to 150°F (65°C), until your bread dough doubles in volume.
4 Meanwhile, prepare the bell pepper and onion compote. For this, roughly slice your onions and red bell pepper.
5 Sauté them in a pan with a drizzle of olive oil and a pinch of Herbes de Provence. Salt and pepper. Then, let cool to room temperature.
6 Now that the dough has doubled in volume, roll it out into a rectangle using a rolling pin.
7 Spread a layer of plain Philadelphia cream cheese over the entire surface. Then, cover with the onion and red bell pepper compote.
8 Then, roll up the dough to obtain a rolled bread.
9 Cut 3 cm slices from the rolled bread and place them on a floured baking sheet, making sure to space them well apart.
10 Let rest again for 15 to 20 minutes in the oven preheated to 150°F (65°C) to allow the small rolled breads to double in volume.
11 Bake for 10 to 15 minutes at 355°F (180°C).
These small rolled breads can be enjoyed either warm or cold.
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