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Italian bread rolls

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

For the dough
  • 1kg 00 flour

  • 12 eggs

  • 60g of bread yeast dissolved in warm water

  • 500g butter (kept at room temperature)

  • 200g sugar

  • 24g sea salt

For the filling
  • 500g Provolone cheese, thinly sliced

  • 500g Speck, thinly sliced

Makes 1kg Strawberry Bread 
  • 400g 00 flour

  • 30g dried yeast

  • 4g baking soda

  • 100g butter

  • 500g fresh strawberries

  • 240g whey milk powder

  • 120g fresh cream

  • 2 Eggs

  • 200g sugar

  • Almond slices


Makes 1kg Zucchini plum bread 
  • 350g sugar

  • 3 Eggs

  • 200g extra virgin olive

  • 300g white 00 flour

  • 2g baking soda

  • 6g salt

  • 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

  1. Preheat the oven to 160°C/Gas Mark 3.

  2. 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. 

  3. 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.

  4. Use a food mixer to combine all the ingredients together until the dough reaches a smooth and even texture.

  5. Cover and let it rest in room temperature to prove for 2 hours.

  6. 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.

  7. Arrange the slices on an oven tray lined with baking parchment and allow space between each piece to double in size.

  8. Brush the top of each roll with egg yolk and sprinkle with grated Parmesan cheese.

  9. Bake in the oven for ten minutes and serve warm.


Makes 1kg Strawberry Bread 

  1. Preheat the oven to 160°C/ Gas Mark 3.

  2. 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. 

  3. Leave the dough to rest at room temperature for 1 hour to allow time to prove and rise.

  4. After 1 hour, the risen dough needs to be “knocked back” which is about evenly redistributing the air the yeast has created.

  5. Punch the dough with both hands and knead briefly before rolling it out on a lightly floured surface.

  6. Divide the dough into roughly 30g pieces and shape them into even sized balls.

  7. 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.  

  8. Bake in the oven for 15 mins.


Makes 1kg Zucchini plum bread 
  1. Preheat the oven to 170°C/ Gas Mark 3.

  2. Beat together the eggs and sugar until light and fluffy using a food processor. Add the sieved flour and fold gently. 

  3. Once the mixture is pale and fluffy, add the remaining ingredients and fold again until evenly distributed.

  4. Prepare a plum cake tin with cases and heap two tablespoons of the batter into each case.

  5. Bake for 15 mins.

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