Italians use bread for mopping up pasta sauce or topping with slithers of prosciutto or salami, here are three recipes for mini loaves.
Makes 1kg Bread Rolls
1kg 00 flour
60g of bread yeast dissolved in warm water
500g butter (kept at room temperature)
24g sea salt
500g Provolone cheese, thinly sliced
500g Speck, thinly sliced
400g 00 flour
30g dried yeast
4g baking soda
500g fresh strawberries
240g whey milk powder
120g fresh cream
200g extra virgin olive
300g white 00 flour
2g baking soda
4g dry yeast
400g grated courgettes
100g crushed pistachios
8g pure vanilla extract
4g fresh grated ginger
1 Grated lemon zest
Makes 1kg Bread Rolls
Preheat the oven to 160°C/Gas Mark 3.
To make the dough, put the yeast in a large bowl with some warm water and use hands to mix. In a separate bowl, add the butter, sugar and sea salt. In a third bowl, beat the eggs.
Then add the eggs to the yeast mixture. Add in the butter, sugar and salt mixture to the large bowl too and finally sieve in the flour.
Use a food mixer to combine all the ingredients together until the dough reaches a smooth and even texture.
Cover and let it rest in room temperature to prove for 2 hours.
On a floured surface, roll out the dough to an even 0.5cm thickness. Cover the dough with the thinly sliced cheese and speck and roll into a tight sausage shape before cutting into 4cm thick slices.
Arrange the slices on an oven tray lined with baking parchment and allow space between each piece to double in size.
Brush the top of each roll with egg yolk and sprinkle with grated Parmesan cheese.
Bake in the oven for ten minutes and serve warm.
Makes 1kg Strawberry Bread
Preheat the oven to 160°C/ Gas Mark 3.
Combine the ingredients all together in a bowl and bring together with your hands into a dough. Knead the dough on a floured work surface until it becomes smooth in texture and elastic.
Leave the dough to rest at room temperature for 1 hour to allow time to prove and rise.
After 1 hour, the risen dough needs to be “knocked back” which is about evenly redistributing the air the yeast has created.
Punch the dough with both hands and knead briefly before rolling it out on a lightly floured surface.
Divide the dough into roughly 30g pieces and shape them into even sized balls.
Wait 20 mins for the dough pieces to prove a little more. Space each ball onto an oven tray covered in baking parchment and sprinkle with almonds.
Bake in the oven for 15 mins.
Preheat the oven to 170°C/ Gas Mark 3.
Beat together the eggs and sugar until light and fluffy using a food processor. Add the sieved flour and fold gently.
Once the mixture is pale and fluffy, add the remaining ingredients and fold again until evenly distributed.
Prepare a plum cake tin with cases and heap two tablespoons of the batter into each case.
Bake for 15 mins.