Breads

Stromboli
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Use a good quality cooking mozzarella for this. It's firmer and isn't packed in liquid so doesn't let out as much moisture when it melts.

500g strong white flour
7g fast acting yeast 
3 tbsp good quality tomato pasta sauce
12-16 slices salami
1x 340g jar red peppers drained
large bunch basil
250g mozzarella thinly sliced

Put the flour in a large bowl with the yeast and 1 tsp salt. Add 325-350ml lukewarm water gradually, until it all comes together as a sticky-ish dough. Lightly flour the work surface then tip it out.

Knead the dough for 5-7 minutes until it feels smooth and elastic, then put back into the cleaned bowl and leave, covered, in a warm place for 1 hour to rise.

Heat the oven to 170C. Tip the dough out, knead briefly then roll into a large rectangle approx. 40 x 30cm. Don't roll it too thin as it could split in the oven.

Spread the sauce over the dough leaving a border of 2cm then add a layer of the Peppers and then a layer of salami - you'll need more or less depending on the size of your slices. Top with the mozzarella and basil. Fold in the short edges then roll up from the long end so the filling is sandwiched inside. Pinch along the join to seal the dough completely. Lay the stromboli on a large, oiled baking sheet, join-side down, and brush all over with olive oil. Leave it for another

15 minutes then bake for 40 minutes until risen and golden. Leave for 30 minutes to rest. Eat warm or leave to cool completely.

Slice to serve.

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