Roman bread

Ingredients for 1 servings:

• 40 g yeast
• 300 ml water, lukewarm
• ½ tsp sugar
• 500 g flour (type 405)
• 1 tsp salt
• 1 bunch of basil
• 100 g ham, raw
• 2 cloves garlic
• 2 tbsp sour cream
• salt and pepper
• 1 egg yolk
• 2 tbsp milk

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

with ham and basil

Crumble the yeast into the lukewarm water, add the sugar, and mix well. Let stand for 5 minutes. Sift the flour into a bowl. Add the salt and yeast mixture. Knead everything into a smooth dough. Cover the dough and let it rise until it has doubled in size. In the meantime, wash the basil, shake it dry, and finely chop it. Cut the ham into thin strips (or use diced ones) and finely chop the garlic cloves. Mix in the sour cream, season with salt and pepper. Roll out the yeast dough on a floured surface into a 15 x 25 cm rectangle. Spread the basil and ham mixture on top and roll up the dough from the long side. Place the roll seam-side down in a greased 25 cm loaf pan. Whisk the egg yolk with the milk and brush the bread with it. Bake in a preheated oven at 200°C (fan oven 180°C, gas mark 3) on the middle shelf for 40-45 minutes.