Carnivore’s bread

As I said in my last post – I love bread. A lot. Another thing I love is meat. A lot. And I’ve noticed that pretty much every food blog I love reading is all about veg. This makes me rather unhappy – there is such a lot of GOODNESS that can be found in a meat dish and it seems a shame to waste this knowledge. So if you are vegetarian/vegan – you can stop reading now. No judgement. I swear. Anyway – so I was busy bread-making after I realised how easy it was and my head was filled with cinnamon rolls or pesto rolls and as I was searching the fridge for some pesto I grabbed my packet of parma-ham, thinking of having it with the bread once it was out of the oven and my hand froze. Oh my. I thought to myself. A happy accident is always a joyous occasion and this time was no exception. Except this was the happiest of them all. And I think that ‘Carnivore’s bread’ just sums this up quite nicely. Now, we ate this hot and we ate this cold. (I had to make two batches as I hadn’t even photographed it properly before we ate the first batch in it’s entirety.) Hot is significantly better – cold, cooked parma ham is not the yummiest of meats. I would suggest using a normal ham if you are planning on eating this cold. Let me know how that works out! Makes 4 rolls Ingredients Needed: Bread dough (See here for the recipe) 1 packet of parma-ham 2 cups fresh basil A good slug of olive oil 2 cloves of garlic A large pinch of salt Preheat the oven to 180C. Chop the basil and garlic up into small pieces and put into a bowl. Add a generous slug of olive oil and the pinch of salt. You can use a pestle and mortar for this and it will work perfectly – if not you can use the end of a rolling pin. Crush the mixture a few times so that the favours are released. Take a handful of the dough and set it on a baking tray. Stretch it out into an oblong shape and spread a quarter of the mixture over the top. Next – lay the Parmaham over the top of your homemade (not-quite) pesto. It doesn’t have to be incredibly neat. Take one end of the bread and slowly and gently roll it up to the other end. Then mould the dough with your fingers at both ends to make sure that nothing will seep out during cooking. Place in the oven for 20 minutes. After 20 minutes spread a little oil onto the top of your roll. Place it back in the oven for 10 extra minutes – or until it’s golden brown. Take out and slice open to reveal the goodness. It’s like a hot sandwich you’ve baked yourself. And you can have four of them. What a wonderful occasion. Serve with a mug of steaming coffee.