Spring Street Prosciutto Bread
Yield
2 loavesPrep
40 minCook
40 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | teaspoons |
yeast, active dry
|
|
| 1 | cup |
water
warm (105-110 F) |
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
olive oil
|
|
| 3 ¼ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | cup |
Parmesan cheese
fresh |
|
| 2 | cups |
prosciutto
minced |
*
|
| 1 | x |
cornmeal
for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ml |
yeast, active dry
|
|
| 237 | ml |
water
warm (105-110 F) |
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
olive oil
|
|
| 769 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 237 | ml |
Parmesan cheese
fresh |
|
| 473 | ml |
prosciutto
minced |
*
|
| 1 | x |
cornmeal
for dusting |
*
|
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.
