In a mixer or bowl add the All-Purpose Flour (500 gram), Free Range Egg (2), Butter (40 gram), Organic Granulated Sugar (1/2 teaspoon), Instant Dry Yeast (1 tablespoon), Salt (1 teaspoon) and Milk (1 1/4 cup) and mix together kneading until the dough has reached the required consistency.
Once the dough has been kneaded leave to prove in a covered floured bowl for 3 to 4 hours or until it has doubled in size.
Preheat oven at 220 degrees C (430 degrees F)
Once the dough has proved remove from the bowl and knead for another 3 minutes in a well floured surface. Extend the dough using a rolling pin until is 1/2 cm thick.
Add the Muscovado Sugar (1 tablespoon) and spread all over the dough, removing the excess.
Place a layer of Prosciutto (250 gram), then a layer of Raisins (1/2 cup) and finish with a layer of the Pitted Green Olives (1 cup).
Carefully start to roll the dough.
Once the dough is fully rolled and a "sausage" like bread has been created, move it to a baking tray lined with parchment paper.
With a fork prick the bread all over and glaze with a beaten Free Range Egg (1).
Place the tray in the oven and bake for 20 minutes until is golden brown.
Once the bread is baked, leave it to cool. Serve and enjoy!