There are no nutrirional values I`m just typing it out as it is in the book, so it is easy to alter to suit what your own dieatry needs are.....
Basic Bread Recipe
1kg strong bread flour
625ml tepid water
30g fresh yeast or 3 x7g sachets packet stuff
2 tablespoons sugar
2 level teaspoons sea salt
Extra flour for dusting
Pile flour onto clean surface and make a well in the middle. Add half water, then yeast, salt & stir with fork (water mix)...
Slowly bring in the flour from the sides of the well (don`t break the walls). Continue till it is all stodgy and porridge consistancy, add remaining water, continue till stodgy again, then bring in remaining flour to make mix less sticky.
Flour hands & pat & push dough together will all the reamining flour (add extra flour or water if needed).
Knead for 3-5 minutes, until silky and elasticy..
Flout top of dough put in bowl, cover with clingfilm and allow to sit (prove) for 30 mins.
Once it has doudbled in size knock the air out of it for 30 seconds and get ready to add fillings...
Filling(s)
10 slices parma ham (I used to use roast beef)
8 large organic eggs (any will do) boiled for 8 minutes and shelled
400g/14oz cheese (use a mixture of your choice)
2 Handfulls fresh basil
Optional, sundried tomatoes or plum tomatoes & olives..halved
extra virgin olive oil
sea salt ( I use Moldon)
Fresh ground black pepper
Get your dough and dust with flour and roll out into a rectangle about 1cm thick. This will end up being about 1 meter in length and about 18-20cms wide.
Along the middle layout yourmeat, eggs, cheese basil, tomatoes and olives. Drizzle with olive oil and season with slat and pepper.
Pull the dough over the filling so that it looks like a cannelloni shape (long sausage), then bring the two ends together and pinch and pat together firmly to form a doughnut shape.
Transfer to a floured baking tray and leave to prove (rest) for 15 minutes, dust with flour and place in a preheated oven at 180c/350f/gas4 for 35minutes until a nice golden brown., allow to cool and enjoy
