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Italian ham bread rolls
with sundried tomato
| Preparation : 10 min | Resting : 1 hr 30 min |
| Cooking : 20 min | Equipment : |
| Difficulty : | Rating : 0 rates |
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Serves 6 bread rolls
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| 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 |
| 1 | Put 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. |
| 2 | Place 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). |
| 3 | Working 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. |
| 4 | Preheat the oven to 240° (230° fan, gas mark 8/9); fill a roasting pan with water and place on the bottom of the oven. |
| 5 | Dust 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. |
| 6 | To 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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