(Makes 1 round loaf)
The aroma of bread baking in the oven is warm and satisfying. The aroma of prosciutto bread baking
goes even beyond that. It is difficult to wait for the bread to cool before cutting that first, inviting slice and
spreading it with butter. Prosciutto bread is a relatively easy bread to make, so definitely give it a try.
We can almost guarantee that it won't be the last loaf of prosciutto bread that you will make.
1 package (2-1/2 teaspoons) active dry yeast
Pinch of sugar
2-1/2 cups bread flour
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
4 ounces prosciutto, sliced thin and diced
2 ounces provolone, cut into small dice
Heat 1 cup of water to 110-115 degrees F. Add yeast and sugar to water.
Allow to sit for 5 minutes until mixture starts to bubble.
To use an electric mixer with a dough hook:
Combine 2 cups of flour, 1 tablespoon of olive oil, salt, and pepper.
Add the yeast mixture and stir to form a soft dough.
Beat on medium-low until a smooth, elastic dough forms.
Add more flour as necessary so that the dough is not sticky.
To knead by hand:
Turn dough out onto a lightly floured surface.
Knead about 10 minutes until a smooth dough forms.
Grease a large bowl.
Transfer the dough to the bowl, turning it once to coat the top.
Cover and let rise in a warm area until doubled, about 1 hour.
Grease a large baking sheet.
Place the dough on a lightly floured surface.
Flatten it with your hands into a large rectangle, about 9 x 15-inches.
Evenly distribute the prosciutto and provolone over the dough.
Fold the dough to enclose the meat and cheese.
Fold it several times to evenly distribute the filling ingredients.
Cut the dough in half.
Roll each piece with your hands to form a 18-20 inch rope.
Loosely twist the 2 ropes together.
Form them into a circle on the baking sheet.
Tuck the ends under the adjoining piece.
Cover and let rise until doubled, about 1 hour.
Preheat the oven to 400 degrees F.
Lightly brush the surface of the dough with the remaining tablespoon of oil.
Bake for 30 minutes, or until golden brown.
Transfer the bread to a wire rack to cool.
GREAT PASTRY BOARD
Beautifully hand crafted of the finest hardwood by skilled woodworkers in Wisconsin. The board has a front lip and backsplash to protect your countertop while it stays in place. Perfect for rolling out bread dough, pie crusts and much more.
First published in 2007, this fully updated edition has become one of the best-selling bread cookbooks of all time. For those unfamiliar with the first edition, think artisan loaves made with high-moisture dough and no proofing and kneading. Simple instructions with numbered steps guide readers through flatbreads, pita, bagels, brioche, and a variety of loaves.
Some useful food words or terms that you may find in
Italian recipes, while dining at an Italian restaurant, or traveling in Italy.