Mix your choice of brown flour with the
white, the yeast and salt in a large mixing
bowl. Put in the butter and rub it into the
flour. Mix in the crushed garlic. Make a dip
in the centre of the flour and pour in
almost 300ml hand warm (cool rather
than hot) water, with a round-bladed
knife. Then mix in enough of the
remaining water and a bit more if
needed, to gather up any dry bits in the
bottom of the bowl and until the mixture
comes together as a soft, not too sticky,
dough. Gather it into a ball with your hands.
Put the dough on to a very lightly
floured surface and knead for 8-10 mins
until it feels smooth and elastic, only
adding the minimum of extra flour if
necessary to prevent the dough sticking.
Place the ball of dough on a lightly
floured work surface. Cover with an
upturned, clean, large glass bowl and
leave for 45 mins-1 hr or until doubled in
size and feels light and springy. Timing
will depend on the warmth of the room.
Knock back the dough by lightly
kneading just 3-4 times. You only want to
knock out any large air bubbles, so too
much handling now will lose the dough’s
lightness. Shape into a ball. Cover with
the glass bowl and leave for 15 mins.
Shape by cutting the ball into 6 even
pieces. Roll each with your hands
into a 30-35cm sausage shape, that
is plump in the middle and tapers off
at each end. For each plait, lay
2 dough sausages in front of you like
an X, then lay the other piece
lengthways down the middle of
the X and scatter over a few slices
of proscuitto. Start to plait from the
centre down, left over right, right
over left etc. When you reach the
end, carefully turn the plait over and
complete the plaiting, working down
from the centre again. Press the
tapered ends together to seal then
lay each on a baking sheet lined with
baking parchment. Tuck the rest of
the proscuitto into the folds of each
plait. Cover with a clean tea towel.
Leave for 40-45 mins, or until
doubled in size.
Put a roasting tin in the bottom of the
oven 20 mins before ready to bake and
heat oven to 230C/210C fan/gas 8. Put
the risen bread in the oven, carefully pour
about 250ml cold water into the roasting
tin (this will hiss and create a burst of
steam to give you a crisp crust), then
lower the heat to 220C/200C fan/gas 7.
Bake for 25 mins or until golden.
Remove and cool on a wire rack. If you
tap the underneath of the loaf if should
be firm and sound hollow. Finish by brushing with beaten egg.