Spinach and Cream Cheese Bread (Sigeumchi Keurimchijeu Ppang)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. (Filling) Blend the spinach, minced garlic, toasted sesame seeds, olive oil, salt, and black pepper in a blender to make spinach pesto, then mix it with the cream cheese.
2. Add the water, egg, salt, olive oil, apple starter, dry yeast, and sifted flours and knead into one mass, then cut the spinach into small pieces and mix it in.
3. When the dough is smooth, divide it into 8 pieces, shape into rounds, and rest for 15 minutes (intermediate proof).
4. Flatten each rested piece of dough, put the spinach filling inside, seal it well, place it on the pan, and press down lightly.
5. Place a dried cherry tomato in the center and let it rise for 30 minutes (second rise). * The cherry tomatoes were halved and baked in a 100°C oven for 1 hour.
6. Bake in an oven preheated to 180°C for 15 minutes.