Easy, amazingly tasty bread stuffed with feta cheese
Put the water, milk and butter in a saucepan and heat until lukewarm.
In the mixer bowl, place the flour, the yeast, sugar season with salt and mix.
Add the milk with the water and knead on the mixer hook for 5 to 6 minutes
Cover it and let it rest for 45 to 60 minutes.
Chop the herbs and put all the filling ingredients in a bowl and mix with a fork.
Dust some flour on the counter and knead the dough by hand and spread it. Butter and spread the filling evenly until the whole surface is covered.
Cut into squares and stack them in fives.
In a buttered and floured baking tray, place the five standing next to each other, leaving a little space in between.
Cover with cling film and a towel and let it rest for 15 to 20 minutes.
Preheat the oven at 160 degrees Celsius in the air or at 180 without the air
In a bowl, beat a little egg with milk and glaze the cheese bread
Bake for 45 minutes on the second grill from below
Wait 20 minutes for it to cool before you cut it.
FOR THE DOUGH
500g plain flour
200 ml water
100 ml milk
40 g butter
1 tsp sugar
1 tsp salt
1 bag of 7 g dry yeast
FOR THE FILLING
400 g feta cheese
70 g soft butter
30 g melted butter
1 TBSP. chopped fresh oregano
1 TBSP. freshly chopped thyme
1 TBSP. fresh rosemary chopped
1 clove of garlic finely chopped
freshly ground pepper