BRUNCH BREADS
Provided by Jamie Oliver
Categories dessert
Time 1h10m
Yield 6 to 8 servings per loaf
Number Of Ingredients 16
Steps:
- Basic Bread Mix: Mix all the ingredients together and knead into a dough. Cut the dough in half.
- Roll one piece of dough out into a long rectangular shape about 1/2 inch (1 centimeter) thick, about 39 1/2 inches (1 meter) long and 12 to 15 inches wide.
- Savory: Along the middle of the first piece of rolled out dough, lay out your Parma ham, eggs, cheese, basil, and tomatoes. Drizzle with olive oil and season with salt and freshly ground black pepper. Pull the dough over the filling so it forms what looks like a cannelloni shape.
- Bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut shaped bread. Brush on olive oil and sprinkle the loaf with a little sea salt and rosemary. Transfer to a baking tray dusted with flour and allow to proof for 15 minutes.
- Place in a preheated 400 degrees F (200 degrees C) oven until golden, about 35 minutes.
- Sweet: On the second piece of the rolled out dough use a palette knife to cover the surface with chocolate spread. Sprinkle some toasted chopped hazelnuts and the sliced banana onto the dough. Roll up into a cannelloni shape and then roll the long snake shape inside itself to form a snail shape. Sprinkle with chopped hazelnuts. Transfer to a baking tray dusted with flour and allow to proof for 15 minutes.
- Bake in a preheated 400 degrees F (200 degrees C) for 35 minutes.
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