3 (1/4 ounce/7 gram) sachets dried yeast
2.2 pounds (1 kilogram) bread flour, plus extra flour, for dusting.
Just over 1 pint tepid water (625 milliliters)
2 level tablespoons sea salt
1 ounce (30 grams) sugar
10 slices Parma ham
8 large organic eggs, boiled for 8 minutes and shelled
14 ounces (400 grams) cheese (a mix of Cheddar, Parmesan, Fontina, mozzarella, or any leftovers that need to be used up), grated
2 handfuls fresh basil
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Chopped fresh rosemary leaves
1 jar chocolate spread
Chopped toasted hazelnuts
2 bananas, sliced
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 1/2 inch (1 centimeter) thick, about 39 1/2 inches (1 meter) long and 12 to 15 inches wide.
Savory: 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.
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.
Place in a preheated 400 degrees F (200 degrees C) oven until golden, about 35 minutes.
Sweet: 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.
Bake in a preheated 400 degrees F (200 degrees C) for 35 minutes.
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