Milnrow & Newhey May 2021

Stromboli
This month we have opted for Stromboli which is a ready-made tasty sandwich.
As we are all hoping for warmer weather in May, this would be ideal for picnics.
INGREDIENTS
g strong white bread
flor or white flor
ts salt
ts fastaction dried yeast
tbs. etra virgin olive oil
ml handhot water
tra virgin olive oil for brshing
FILLING
g arma roscitto
or errano ham
g moarella torn.
g ontina cheese ct into
small cbes ryere is a good
alternative
g grated armesan
alf a g ar of chargrilled
artichoe hearts ct into small
ieces.
alf a g ar of chargrilled
red eers thicly sliced
eers and artichoes and
be sbstitted for olives and
sndried tomatoes if referred
g fresh basil leaves
reshly grond blac eer
METHOD
1. ombine the flor salt and yeast in a large
miing bowl.
2. ae a well in the centre and add the olive oil
and water. i to a dogh.
3. rn ot on to an nflored wor srface and
nead for abot mintes ntil smooth.
4. over and rove in a warm lace ntil dobled
in sie.
5. rease a baing sheet.
6. n a lightly flored wor srface roll ot the
dogh to cm lay the ham over the
srface to within cm of the edge.
7. catter over the cheeses artichoe hearts
eers and basil leaves. eason with eer
. tarting from the long edge fold the third of the
dogh nearest to yo over the filling then fold
the to third over.
9. lace on the baing sheet maing sre that the
oin is nderneath. c the ends nder cover
and rove for abot mintes.
. reheat the oven to gas mar .
11. sing a sewer sie the dogh randomly right
throgh
to the baing sheet.
12. rsh the srface of the dogh with olive oil
and bae for mintes ntil golden.
13. Allow to cool slightly
before serving warm
or serve cold.
14. erves
WI UPDATE:
3rd May i Night via email aceboo and oom.
11th May onthly eeting via oom. iscssion on WI esoltions and then some ingo fn.
Book Club, Craft Club and Wine Club events also taing lace throghot the month.
If the WI sounds like something you’d like to get involved in dro a line
to milnrowwigmail.com for more info. We loo forward to hearing from yo
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