Brunch Breads

Ingredients:

Basic Bread Mix:
7g sachets dried yeast
1kg bread flour, plus extra flour, for dusting.
625ml tepid water
2 level tablespoons sea salt
30g sugar

Savoury Rolled Bread of Parma Ham, Egg, Cheese, Egg, and Basil:
10 slices Parma ham
8 large organic eggs, boiled for 8 minutes and shelled
400g cheese (a mix of Cheddar, Parmesan, Fontina, mozzarella, or any leftovers that need to be used up), grated
2 handfuls fresh basil
Sun-dried tomatoes
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Chopped fresh rosemary leaves

Sweet Rolled Bread of Chocolate, Hazelnut, and Banana:
1 jar chocolate spread
Chopped toasted hazelnuts
2 bananas, sliced


Method:


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 1cm thick, about 1m long and 30-38cm wide.

Savoury:

1. 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.
2. 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.
3. Place in a preheated 200°C (400°F) oven until golden, about 35 minutes.
   

Sweet:

1. 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.
2. Bake in a preheated 200°C (400°F) for 35 minutes.