Prosciutto & Sun-Dried Tomato Plait by Allinson

  • Total Time

    3h 10m
    • Prep Time

      2h 35m
    • Bake Time

  • Makes


  • Skill Level

  • Dietary Needs

    • Egg free
    • Nut free
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Enjoy a little Italian inspiration with our savoury plait made with Allinson wholemeal dough. Great for confident bakers, our Prosciutto and Sun-dried tomato plait is perfect to share with friends or to compliment a cheese selection. Bakers inspired by Italian flavours may also like our Herb Focaccia.


  1. MIX Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.

  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). 

  3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.

  4. SHAPE Knead the tomatoes, ham and Parmesan into the dough for 1 minute. Roll to a 45cm long log. Slice into three strips lengthways but leave one end attached – from that end plait the dough strips back together, pinching the end together to stick. Lift onto a floured baking sheet.

    Top Tip: How to Plait a Loaf
  5. PROVE Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).

  6. BAKE Lift the tray onto the middle oven shelf and bake for 25-35 minutes, until when you tap the base of the plait it sounds hollow. Cool on a wire rack.

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