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Italian ham bread rolls

with sundried tomato

Italian ham bread rolls Magimix Cook Expert

Preparation : 10 min Resting : 1 hr 30 min
Cooking : 20 min Equipment :
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Serves 6 bread rolls :
250 g bread flour
½ sachet easy blend yeast (4g)
180 ml water
4 g salt
80 g thinly sliced Italian ham
50 g chopped sundried tomatoes
½ tsp herbes de Provence or mixed herbs
1Put the yeast, the water, the flour and the salt into the metal bowl. Start the BREAD/BRIOCHE programme. Add the ham, sundried tomatoes and herbs and restart the programme by pressing Auto.
2Place the ball of dough in a floured bowl, cover with a damp cloth and set aside in a warm place until it has doubled in size (about 1 hour).
3Working with floured hands gently punch down the dough to knock the air out. Place the dough on a floured work surface and form a long even cylinder; divide the dough into 6 equal portions. Roll each portion into a smooth ball. Line a baking tray with baking paper. Place the dough balls and cover with oiled clingfilm, set aside to rise for 30 minutes in a warm place.
4Preheat the oven to 240° (230° fan, gas mark 8/9); fill a roasting pan with water and place on the bottom of the oven.
5Dust the rolls with flour. Just before baking, make a crisscross incision on the top of each roll using the wet blade of a very sharp knife. Lower the oven temperature to 200° (190° fan, gas mark 5/6) and bake for 20 minutes.
6To check if the ham and sundried tomato bread rolls are cooked, turn them over and tap the bottom – they should sound hollow. Cool on a rack.

© Hachette Livre (Marabout) 2016
Chef’s tip

The result may vary depending on the flour used.


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