Recipe Italian sharing loaf
Ingredients
- 100g Macphie Softie
- 1kg strong bread flour
- 40g yeast
- 580g water
- Parma ham slices
- Rocket
- Sundried tomatoes
- Parmesan cheese
- Macphie GlenGlaze®
Method
Make up the dough by incorporating the Macphie Softie, flour, yeast and water together into a mixer and mixing on a medium speed for 10-15 minutes until the gluten has developed. The dough should be 27 °C.
Shape and place the dough into a long bread tin and allow to prove at 40 °C / 85% RH for 45 – 60 minutes.
Once proved, glazed with Macphie GlenGlaze® and bake in a hot oven at 200 °C for 35-45 minutes, until cooked.
Once cooked, allow to cool slightly before turning out of the tin and glazing again with Macphie GlenGlaze®
Once full cooled, slice down the centre and fill with sundried tomatoes, parma ham and rocket, finish with a good grating of parmesan cheese.
