Spring Street Prosciutto Bread
Submitted by chefnick
Crusty Italian-style bread studded with minced prosciutto and Parmesan, baked on cornmeal-dusted sheets with steam for a crackling crust. Makes two gorgeous loaves that taste like a New York Italian bakery.
YIELD
2 loavesPREP
40 minCOOK
40 minREADY
5 hrsThis bread has the soul of a downtown New York Italian bakery. Salty prosciutto and sharp Parmesan kneaded right into the dough, baked on baking stones with a steam spritz that creates a crust you can hear crack from across the room.
The dough itself is enriched with eggs and olive oil, giving it a tender crumb that contrasts with that shatteringly crisp exterior. Two cups of minced prosciutto means every slice delivers hits of cured pork throughout.
Slash the tops with a razor before baking for that classic artisan look and to control how the loaves expand in the oven. The misting technique during the first 15 minutes is what gives bakery breads that professional crust at home.
Chef Tips
- Mince the prosciutto finely so it distributes evenly. Large chunks will create weak spots in the dough structure.
- Line the oven with baking stones or terra cotta for even heat distribution. A heavy baking sheet flipped upside down works in a pinch.
- Spray the loaves with water from a plant mister every 5 minutes for the first 15 minutes of baking. This steam is what creates the crackly crust.
- Let the bread cool completely on a wire rack before slicing. Cutting into hot bread compresses the crumb and releases moisture that should stay inside.
Ingredients
Directions
Dissolve the yeast in the warm water in a large mixing bowl and set aside for 15 minutes.
Stir in the eggs and oil. Combine 3 cups of the flour with the salt and pepper, and stir into the yeast mixture.
Knead to combine adding more flour, a little at a time, to make a firm dough.
- Combine the parmesan cheese and the prosciutto and lightly work the mixture into the dough.
Turn the dough out onto a floured board and knead until smooth, 10 minutes.
Return the dough to a well-oiled bowl, cover, and set aside to rise in a warm place until doubled in size, about 2 hours.
- Punch down the dough and knead for 3 minutes. Divide the dough in half.
Form each half into a oblong loaf.
Sprinkle 2 baking sheets with cornmeal and place a loaf on each.
Set aside to rise until doubled in size, about 1 hour.
Line the oven with wet baking tiles, stones or trays of terra- cotta chips and preheat to 425℉ (220℃).
Using a razor, make 6 slashes diagonally across the top of each loaf.
Bake until golden, about 40 minutes, spraying with a plant mister every 5 minutes for the first 15 minutes of baking.
Cool on a wire rack.
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