Mustard ring

Preheat the oven to 200 ºC (400 ºF). Following step one and two, prepare the basic dough recipe as described above. Add the salami and mustard and punch the dough down. Roll the dough into a long thin roll, about 50 cm in length. Roll into a spiral, ending with a point in the centre. Place on a greased baking sheet and cover with clingwrap. Leave to rise until doubled in bulk. Remove the clingwrap, brush with whisked egg and bake far 15 minutes in a warm oven. Reduce the heat to 180 ºC (350 ºF) and bake for another 20-25 minutes or until done. Turn out onto a wire rack and cover with a clean cloth.
Makes one medium-sized loaf.