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White bread dough:

• 200g type “0” flour
• 50g Manitoba flour
• 10g brewer’s yeast
• 150g milk ca.
• 20g butter
• 5g sugar
• 4g salt

Dark bread dough:

• 200g mixed cereal flour
• 50g Manitoba flour
• 10g brewer’s yeast
• 150g milk ca.
• 20 g butter
• 5 g sugar
• 4 g salt

Filling:

• 100g Parma Ham
• 30g grated Parmesan cheese

Preparation: 40 minutes

White bread dough: sieve the flours, add the sugar and make a well.  Dissolve the yeast in the milk, then pour in the well.  Start mixing vigorously until the dough is nice and even.  Add salt when you are about to finish.

At the end, add the butter cut in small pieces and knead until incorporated.  Leave to rise covered until the dough has doubled in volume.

Dark bread dough: sieve the flours, mix with the yeast dissolved in milk, sugar and salt added when you are about to finish.  At the end, add the butter cut in small pieces and leave to rise covered until the dough has doubled in volume.

When both doughs have doubled in volume, roll them out separately into two squares of about 25 x 25cm. Sprinkle the white dough square with the grated cheese and top with the ham slices, then cover with the dark bread square.  Roll the square obtaining a cylinder.  Cut the cylinder in half lengthwise, then twist the two halves.  Put the loaf in a greased plumcake mould.  Cover and let it double in volume.

Bake in a preheated oven at 180°C for 40 minutes.