Cheese and ham twists
( SERVES 8 )
Photo by Annabel Langbein Media
Making bread is incredibly satisfying and I never cease to be amazed that flour, water, yeast and salt can be turned into so many irresistible types of bread. As well as these yummy twists he base dough in this recipe can be used to make deep-dish pies, calzones, these parmesan and basil dimples and crustry flatbread.
|1½ cups||Warm water, not hot|
|1½ tsp||Dry yeast, granules or use instant yeast|
|1 cup||Mashed potato|
|¼ cup||Extra virgin olive oil|
|4½ cups||High grade flour, or baker's flour, plus a little extra for kneading|
|4 slices||Ham, cut in half, and/or 8 slices tomato or salami|
|1 cup||Mozzarella cheese, grated|
|1 sprinkle||Dried oregano, to garnish|
- Place warm water in a large mixing bowl (a breadmaker or electric mixer with a dough blade is ideal if you have one). Sprinkle yeast over the water and allow to stand for 2 minutes (if using instant yeast you can leave this step out and just add the yeast into the flour and mix everything together). Mix in the mashed potato and the ¼ cup olive oil. Stir in the flour and salt and mix until the dough just starts to come away from the sides of the bowl. Don’t add too much flour — it should be soft and sticky. Turn the dough on to a lightly floured board and, using lightly oiled hands, (the dough should be very sticky) knead about 30 times (or for 3-4 minutes on the dough cycle of a breadmaker).
- Transfer to a lightly oiled bowl, cover with muslin or a tea towel and leave to rise in a warm place until it has doubled in bulk (3-4 hours). You can also leave it in the fridge, covered, to rise slowly overnight.
- Preheat oven to 220C fanbake. Cut the dough into 8 evenly sized pieces and on a lightly floured board roll each piece into a rough square about 12 x 12cm. For easy handling, place the squares of dough on to an oven tray lined with baking paper. Place ham, tomato or salami on top of the dough squares. Sprinkle with mozzarella and season to taste.
- To create the twists, fold two opposite corners of dough over to the centre, overlapping them slightly and pinching together to secure. Sprinkle with oregano and bake for 15-20 minutes until they are golden and the dough is cooked and crisp. Serve hot or at room temperature.