Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
Utensils
One loaf tin (approx. 25 cm), lined with baking paper
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, mix and knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
On a lightly floured surface, roll the dough out into a rectangle (approx. 25 x 40 cm), cover with the tomato sauce. Top with the mozzarella, ham, basil and oregano. Starting from one of the long edges, roll up the dough. Cut the roll in half lengthwise, braid the strands with the cut sides facing up, place in the prepared tin.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.
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