Click the green icon on the right to see ace cook Tracy Powell's instuctions about making the recipe printed below.
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Antipasti pull apart bread 115g/4oz sliced hard salami,chopped,- I used Milano salami
half a red pepper, chopped
115g/4oz pitted black olives, sliced
1-2 cloves of garlic, pressed
40g/2oz butter melted
115g/4oz grated fresh Parmesan cheese 1. Make your dough. For that you will need 500g strong white bread flour (seasoned) , two packets of yeast, two teaspoons of honey or sugar and 300mls of tepid water. Pour yeast into the tepid water and add sugar/honey. Cover jug with cling film and set aside for around 15 minutes. Once the yeast has activated, pour mixture into the flour and work into a ball. Knead for around five minutes. Set aside in a bowl covered with a tea towel for around an hour.
2. Pre-heat oven to 190C/375F/gas mark 5. Mix red pepper, salami, olives and garlic in a bowl and set aside.
3. Melt butter in a small pan. Grate Parmesan cheese. Divide the dough into around 20 equal pieces and roll each piece to form a ball. Arrange evenly in the dish. Sprinkle with half the salami mixture. Repeat with remaining dough balls and sprinkle over rest of mixture, and any remaining cheese.
4. Bake for 30-35 minutes or until a deep golden brown. Cool slightly: serve.
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