- 250g Gluten free flour
- Extra virgin olive oil
- Tsp Sugar
- 150ml Warm water
- 7g yeast
- Fresh basil
- Chilli flakes
- Mozzarella cheese
Hilltop Everyday Blossom Honey
For the dough:
In a mixing bowl or measuring cup combine warm milk (110 F), yeast, honey, butter or oil, and eggs. Stir and set aside to foam for 3 mins.
Continue to knead the dough on medium speed for 12 to 15 minutes.
When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.
Stuffing the bread:
When the dough is doubled in volume, transfer it to a well-dusted floured surface. Punch down, and reshape into a ball. Then roll it into a small log.
At this point, there is no need for additional flour. So use a light dusting of flour.
You can make two small loaves using 7 x 4 x 4-inch pans or one large loaf 13 x 4 x 4-inch loaf pan with this dough. For two small loaves, divide the dough into 2.
Roll the dough into a rectangular shape. Spread the slices of ham and cheese. Roll the dough like a jelly roll tucking the sides well.
Fold the roll into two for a loaf pan or three if using a flat pyrex pan like me. (as shown in the progress pictures here). Place in a 7 x 4-inch loaf pan or similar baking tray. (I’m using a 4 x 6-inch Pyrex dish)
Cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.
Ready to bake:
Preheat – 20 minutes before baking & preheat the oven to 380°F /190°C / Gas Mark 5.
Brush the bread with a beaten egg. Sprinkle some sesame seeds.
If you make two loaves with this dough, bake each for 25 to 30 minutes until you have a nice golden brown. If you make one large loaf, bake for about 50 to 55 minutes until you have a nice golden brown colour.
Remove and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.