Sunday, 25 June 2017



1 cup milk, warm
1/4 cup canola oil
3 tablespoons sugar
2 teaspoons salt
2 eggs, beaten
2 teaspoons dried yeast
4 cups plain flour
1 heaped teaspoon bread improver


113 grams butter, softened
2 heaped teaspoons minced garlic, or to taste
1 teaspoon italian herbs
1/4 teaspoon red chilli flakes, or to taste
2 tablespoons grated extra sharp parmesan cheese
1/2 teaspoon salt


2 slices ham, finely diced
parmesan cheese

lightly grease 1  extra large or 2 standard loaf tins.

place all the dough ingredients into a bread machine and set
on dough setting. when done follow the instructions below.

ALTERNATIVELY, place all the dough ingredients in to a bowl
and mix in to a dough. knead by hand or in an electric mixer,
with a dough hook, until smooth.

place dough in a clean, greased bowl. cover and let rise
until doubled.

mix all the filling ingredients together and put aside.

when dough is ready.....

tip onto a lightly floured board, knead a couple of times then cut the dough in half.  roll one half of the dough out into a 12 inch circle, 1/4 inch thick.

with a 4 inch round cutter, cut out circles. roll
left over dough out to 1/4 inch thick and continue cutting
circles. should have approx. 10 circles.

spread half of the filling evenly across 1/2 of each circle
and fold over.

place folded side down into tin/s.

continue with the other half of the dough.

cover the tins/s with a teatowel and place into a warm spot
to rise for about an hour or until doubled in size.

preheat oven to 180 c.

sprinkle loaf/loaves with the ham and some parmesan cheese.

place tin/s in oven and cook for 25 - 30 minutes until golden
on top.

cool in tin for 5 minutes.

serve warm.

I used an extra large tin.

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