bread

rolled bread of parma ham, nice cheese, egg and basil

method

Proceed through the bread-recipe">basic bread recipe until Stage 5, dusting the dough with flour as you shape it into a long rectangle about 1cm/½ inch thick. This should end up being about 1 metre/39 inches long and about 18–20cm/7 or 8 inches wide.

Along the middle of the bread, lay out your Parma ham, eggs, cheese, basil and tomatoes and olives if you're using them. Drizzle with extra virgin olive oil and season with salt and pepper. Pull the dough over the filling so it forms what looks like a cannelloni shape. Then what you need to do is 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 loaf. Transfer to a flour-dusted baking tin, allow to prove for 15 minutes, dust with flour and place in your preheated oven at 180ºC/350ºF/gas 4 for 35 minutes until golden. Allow to cool and then either transport to a picnic and carve it there – if you're lucky, it will still be a little warm in the middle – or eat there and then. Fantastic.

• from Happy Days with the Naked Chef

ingredients

* 1 x basic bread recipe
* 10 slices of Parma ham
* 8 large organic eggs, boiled for 8 minutes and shelled
* 400g/14oz cheese (a mixture of Cheddar, Fontina, Parmesan or any leftovers that need to be used up), grated
* 2 handfuls of fresh basil
* optional: sun-dried tomatoes or plum tomatoes and olives, halved
* extra virgin olive oil
sea salt and freshly ground black pepper

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1. by Sarah on Thu 26 Jan 2012 @ 23:51

This recipe is fantastic and have being making it for about 9 years now. I have adapted the recipe slightly by making it into a spiral instead of a dougnut shape and using the sundried tomato oil drizzled through it before I roll it and to baste it before it goes in the oven. I have also found halving the eggs makes it easier to roll. <br /> Brilliant recipe and always get comments on it when I make it. So easy to make too.

2. by Michael on Thu 26 May 2011 @ 10:52

OMG what a receipe keep up the good work old boy and hope you have more luck in the US in weeks to gome. A true Insparation!!

3. by Jules on Sat 26 Mar 2011 @ 11:08

My friend made this the other day to take on our Nordic Walk. It was fantastic.<br />

4. by Manon on Sun 07 Jun 2009 @ 15:21

My father in law always makes this and this truly is my favourite!! If you ever want to try a bread recipe, try this one. It's absolutely fantastic!!!

5. by Wendie on Thu 30 Apr 2009 @ 04:25

Baked bread for the first time in my life after watching your programme. Wow! What an experience. You made it look so easy...and it's really as easy! Except that mine didn't look as beautiful as yours. But nonetheless great tasting! Had to improvise parma ham (could't find here) with raw bacon, which I panfried with a little salt prior to adding to the recipe. Thanks for inspiring, Jamie. Keep up the great work!

6. by Allison on Sat 27 Dec 2008 @ 23:09

We saw this recipe a few years ago on TV in Australia. We still make it!! Thanks Jamie!!

Al
From Melbourne Australia

7. by Sue Hayes on Mon 06 Oct 2008 @ 18:16

I made a slightly different version after watching Jamie on UKTVFood I omitted the olives. My family and I loved this bread and the desert I made using half the dough, covered in chocolate spread and sliced banana, then rolled the same. Thank you it was truly delight!

8. by Miranda on Sat 04 Oct 2008 @ 22:09

I saw it on ducth tv too. It really tasted very well. Even our children 8 and 10 years old are asking when i'm going to make it again. So keep up the good work.

9. by T1NKY on Tue 30 Sep 2008 @ 12:38

On Dutch tv (yep, watched id as well) he drizzled some olive oil on top after making the donus shape. To make it golden brown...

10. by Ellen on Tue 30 Sep 2008 @ 10:35

This recept was yesterday on the Dutch television,looks very good.
we gonna make it this weekend,

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