Beste mensen!

Hieronder treffen jullie het recept aan van het de gevulde broden die we hebben gegeten tijdens Rutger’s verjaardag. Let op door gebrek aan tijd heb ik het deeg niet zelf gemaakt maar kant en klaar tarwemix Abdij bij AH (al voorzien van gist).

JAMIE OLIVER’s recipe for Brunch Breads from the  “At the Beach” episode of The Naked Chef.
(gemaakt door PJ voor Rutgers verjaardag op 28-07-2009)

Basic Bread Mix:
3 x 7gr / 1/4oz sachets dried yeast
1 kg / 2.2lb bread flour, plus extra flour, for dusting.
Just over 625mls / 1 pint tepid water
2 level tablespoons sea salt
30gr / 1oz sugar

Savoury Rolled Bread of Parma Ham, Egg, Cheese, Egg, and Basil:
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
Sun-dried tomatoes
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Chopped fresh rosemary leaves

Sweet Rolled Bread of Chocolate, Hazelnut, and Banana:
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

Savoury:
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 prove for 15 minutes.
Place in a preheated oven 200C/400F 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 prove for 15 minutes.
Bake in a preheated oven 200C/400F for 35 minutes.