Feta, Herb and Sun-dried Tomato Pinwheel Bread | Kenwood FI

Ingredients

• 100g feta, crumbled
• 30 g parmesan, grated
• 15 g fresh flat leaf parsley, chopped
• 15 g chives, finely chopped
• 1 tbsp extra virgin olive oil
• 1 tsp ground black pepper
• 500g strong, white bread flour (plus extra for dusting)
• 7g fast action dried yeast
• 1 tsp caster sugar
• 2 tsp salt
• 3 tbsp extra virgin olive oil
• 320g water
• 70g sundried tomatoes, roughly chopped
• 1 egg, beaten