Spring Street Prosciutto Bread

Directions

1. Dissolve the yeast in the warm water in a large mixing bowl and set aside for 15 minutes.

2. 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.

1. 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.

1. 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.

1. Line the oven with wet baking tiles, stones or trays of terra- cotta chips and preheat to 425℉ (220℃).

2. 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.