Try thA too

Kal focaccia |usl as It is. or split II and loast or grill it for sandwiches. Kor a quick pizza, pan-fry on the cut side, then lop with hoi roasted or barbecued vegetables and grated cheddar or parmesan, or thin slices of mozzarella. Sprinkle with fresh basil.

Sage and prosciutto damper

Traditionally, this basic bread was cooked in the hot ashes of an open fire in outback Australia. Our modern version has gourmet touches.

2 oz. (50 g) prosciutto, roughly chopped 2 cups (250 g) self-raising flour 2 teaspoons baking powder

1 teaspoon salt

1 tablespoon finely chopped fresh sage leaves 1 cup (250 ml) milk 1 tablespoon milk, extra

1 Preheat oven to 425°F (220°C). Cook prosciutto in dry frying pan on medium heat, stirring until browned and slightly crisp. Drain on paper towel; cool.

2 Sift flour, baking powder and salt into large bowl. Add cooked prosciutto and remaining ingredients; mix together until well combined.

3 Turn out dough onto lightly floured surface; knead lightly about 1 minute. Shape dough into ball and flatten slightly. Using sharp knife, cut a cross on surface of dough, about 1 in. (2 cm) deep.

4 Place dough on oven tray; brush with extra milk. Bake 25 to 30 minutes, or until golden.

MAKES 1 LOAF Preparation 15 minutes Cooking 30 minutes

Ingredient ^oUxfe^

Prosciutto is a type of Italian Iwm that has been seasoned, salt-cured and air-dried. You can buy it thinly sliced from delicatessens and supermarkets. As an alternative, use thinly sliced pancetta. ham or hacon.

bcones and muffins

Continue reading here: Chive and cheesy bacon muffins

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