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Member recipe

Prosciutto and onion bread

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Serves 1 - 1 Loave

This substantial bread makes a perfect meal with a hearty soup

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  • 1 dsp dry yeast
  • 250ml warm water
  • 250g strong plain flour
  • 250g wholemeal flour
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp sea salt
  • 1 medium onion, finely sliced
  • 2 cloves garlic, peeled and sliced
  • 200g prosciutto, finely chopped
  • 1 tbsp fresh sage leaves, finely chopped
  • Freshly ground pepper
  • Olive oil, for greasing


    1. Sprinkle the yeast over the warm water and allow to stand for 10 minutes. Place the flour, 2 tbsp oil, vinegar and salt in the bowl of a food processor. With the motor running, pour in the water and yeast and process until it forms a smooth dough and leaves the sides of the processor bowl clean. Turn out into a large floured bowl and leave to rise for 1 hour.
    2. Meanwhile, make the filling. Heat the remaining oil in a medium-sized frying pan, add the onion and garlic and fry for 2-3 minutes, then remove from the heat, allow to cool and add the fresh sage leaves. Season with pepper.
    3. Roll out the dough until it is 2cm thick, then spread with the filling, leaving a 2cm border. Roll up bread like a swiss roll and pinch the edges together.
    4. Transfer to an oiled baking tin and leave to rise for 1 hour.
    5. Preheat the oven 200C/ Gas 6.
    6. Place a baking tray filled with boiling water in the bottom of the oven and bake the bread for 30-40 minutes.
    7. Remove from the oven and allow to cool on a wire rack.

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