Italian ham bread rolls
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13 rates
Preparation : 10 min
Cooking : 20 min
Total time : 2 h Rest : 1 h 30
6 small bread rolls
250 g of bread flour
1 sachet dried yeast
4 pinches of salt
180 ml of water
80 g of Italian ham
50 g of sundried tomatoes
1 tsp of dried mixed herbs
Associated products
Tips
The result may vary depending on the flour used.
RECIPE STEPS
1
Cut the ham into thin strips and roughly chop the sundried tomatoes.
Put the yeast and the water in the metal bowl, then run the program.
- 180 ml of water
- 80 g of Italian ham
- 50 g of sundried tomatoes
- 1 sachet dried yeast
Bread/Brioche
02:00 / 5 /
2
Add the flour and salt into the metal bowl and restart the program by pressing Auto.
- 250 g of bread flour
- 4 pinches of salt
3
Add the ham, sundried tomatoes and herbs and restart the program by pressing Auto.
- 80 g of Italian ham
- 50 g of sundried tomatoes
- 1 tsp of dried mixed herbs
Expert
00:20 / 6 / __°C
4
Flour your hands and roll the dough into a ball. Place it in a floured bowl and over with a damp cloth to let it rest for 1 hour.
5
Working with floured hands gently punch down the dough to knock the air out.
6
Place the dough on a floured work surface and form a long even cylinder; divide the dough into 6 equal portions.
7
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.
8
Heat the oven to 240°. Fill a roasting pan with water and place on the bottom of the oven
9
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°C and bake for 20 minutes.
10
To check if the ham and sundried tomato bread rolls are cooked, turn them over and tap the bottom – they should sound hollow.
When they are cooked, allow them to cool on a rack.
© 2014 Hachette Livre (Marabout)
