Recipe: Rolled bread with onions and red bell pepper

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 65°C (150°F), 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 65°C (150°F) to allow the small rolled breads to double in volume.

11 Bake for 10 to 15 minutes at 180°C (355°F).
These small rolled breads can be enjoyed either warm or cold.