Hockey (bread) night in Canada!

Bread Dough:

1 cup warm water (not hot!)

2 tablespoons oil

1 tablespoon sugar

1 teaspoon salt

3 cups flour

1 tablespoon bread machine yeast

(dough ingredients should be added in this order. Do not mix them as you go – pile them onto eachother in your bowl or pan of your bread macihne)

Filling:

150 grams sweet pancetta or your favourite italian sausage (removed from the casing and fried with 1 large onion and some oregano until brown and yummy)

1 cups hredded mozzarella

1 cup shredded asiago cheese

fresh Basil

fresh ground pepper

Topping:

1 egg

1 tablespoon Rosemary

1 tablespoon Parmesan cheese

1 teaspoon Sea salt

Fresh ground Pepper to taste

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Add the salt and sugar to the tepid water. Add oil.   Pour liquid into pan of your bread maker. Add flour. Add yeast. (in that order!)

Set your bread machine to the dough setting and let the machine work the dough and proof it (let it rise).

If you do not have a bread maker, make a well in the center of the flour and slowly add the water mixture. Continue until a moist dough is formed (you may need more water). Take the dough from the bowl and begin kneading it with a roller for about 5 minutes.

Take the dough and form it into a ball. Deeply score the top with a knife and place on a tray or in a bowl to proof (rise). Place it in a warm area (you can place plastic wrap over top as well to speed things up). This will take about 40 minutes or until it looks like the dough has doubled in size.

Now you will have to knead the dough again to remove all the air that has formed while proofing. Depending on the size of the bread you want to make, you can cut the dough in half and make 2 or make one large one.

Roll out the dough into a large rectangle. Tear up the pancetta (or spoon on the sausage/onion mixture) with your hands and spread it all over the dough – leaving about1/4 inch along the edges.  Add the cheeses on top of the pancetta  (or sausage / onion mixture). Tear up the Basil with your hands and place on top of the mozzarella. Grind fresh pepper over the filling, if you like pepper.

Roll the bread up firmly but not too tight.

Place one end of the rolled up bread into the other end to form a donut shape. You can use a bit of water to help seal up the spot where the two ends come together. (You can also use a bit of water to seal up the seam created by when rolling it up.

Cover a baking pan with a few handfuls of corn meal and place the bread seam side down on the pan.

You can now prepare the bread for the oven. Have the oven preheated to 350 degrees F. Crack the egg into a bowl and beat it. In another bowl, mix the Rosemary, Sea salt, Parmesan cheese and pepper. Brush the top of the bread with the beaten egg. Sprinkle the top of the bread generously with the dry spice mix. Place the baking tray in the oven for about 25-35 minutes.

To test if it is done, lift the bread and tap the bottom -  if it sounds hollow its ready to eat!