Summary

Ingredients

• 450 g flour
• 1 cube yeast
• 150 ml water, warm
• 2 teaspoons sugar
• 2 tablespoon sea salt
• 2 tablespoon olive oil
• 3 carrot (s)
• 3 clove (s) garlic
• 2 tablespoon butter
• 50 g parmesan cheese
• 3 teaspoons Provence herbs

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Instructions

1. Pour the yeast into the warm water, add the sugar and stir well. I always let the mixture soak on the stove on the lowest setting for 15 minutes.
2. In the meantime, grate the carrots very finely and set aside.
3. Put the flour in a mixing bowl. Add the yeast mixture and knead well. Add the carrots, salt, oil, herbs from Provence and a finely chopped garlic clove and work everything into a smooth dough. The dough is best when nothing sticks in the bowl, but the entire dough on the dough hook. If not, add a little more flour.
4. Cover the dough and let rise in a warm place for 45 minutes.
5. For the filling, finely chop the remaining cloves of garlic and mix well with the parmesan and butter.
6. Shape the bread dough into a long rolling pin on a well-floured work surface. Cut diagonal grooves and fill with the garlic, parmesan and butter mixture. Close the grooves again and cover again and leave to rise for about 20 minutes.
7. In the meantime, preheat the oven to 200 ° C top / bottom heat. Bake the bread for about 25-30 minutes.