Bread Wreath with Parma Ham, Cheese, Egg and Basil

Bread dough:

[abkuerzt] Cook classic yeast dough by kneading the baking ingredients, meanwhile knead until elastic and shiny. Dust with flour, place in a suitable bowl, cover with cling film, leave in a warm place for half an hour until doubled in volume.

Filling and shaping:

Dust the dough with flour and roll out into a strip 1 m long and 18 to 20 cm wide. Spread cheese, eggs, prosciutto di Parma, basil [only the leaves according to the photo], tomatoes and olives, if any, evenly in the middle along the entire length of the strip of dough. Drizzle with olive oil, season with salt and season with pepper. Fold the dough over the filling from the long side. Press the two ends together to form a wreath or ring and pat down firmly.

Bake:

Place on a floured baking sheet, rise for 15 minutes, dust with flour and bake in a heated oven at 180 degrees for about 35 minutes until golden brown.

Cool. Either take to a picnic and then cut open, if you are lucky, the pastry is still warm in the middle, or enjoy just like that, class!

Tip: Always use an aromatic ham, it gives your dish a wonderful touch!

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