Prosciutto Bread

Ingredients

  • 3 cups all purpose flour

  • 1 ½ teaspoons instant yeast

  • 1 tablespoon sugar

  • 6 tablespoons warm water (NOT hot)

  • 6 ounces room temperature beer

  • 1 teaspoon salt

  • ¾ teaspoon black pepper

  • 6 tablespoons lard

  • 5 ounces provolone cheese (¼ inch thick, cut into ½ inch cubes)

  • 4-5 ounces soppressata (¼ inch thick, cut into ½ inch cubes)

  • 4-5 ounces prosciutto (¼ inch thick, cut into ½ inch cubes)

  • Cornmeal

Steps

  1. Whisk flour, yeast, salt, sugar, and water in bowl of standard mixer

  2. Add in beer and continue to mix until dough starts to form and no dry flour remains (about 8 minutes, medium speed)

  3. Add in lard, salt, and pepper and mix

  4. Add in meats and cheese and continue to knead (low speed) until combined (some meats and cheese might not be fully incorporated into the dough, that is OK)

  5. Transfer dough and any loose cheese and meat pieces to lightly floured surface and knead by hand to continue to incorporate any extra meats and cheeses

  6. Form dough into smooth round ball and place in a lightly greased large bowl

  7. Cover and allow to rise until doubled in size, for 1 ½ hour

  8. Line baking sheet with parchment paper and lightly cover with cornmeal

  9. Fold dough out on floured surface, cut dough in half, then shape each half approximately 8” x 5”

  10. Roll each half of the dough out to shape like a baguette, about a 12” log with tapered ends

  11. Lie breads lengthwise on prepared baking sheet and leave space in between

  12. Rise again for 45 minutes to 1 hour

  13. Bake at 450 degrees Fahrenheit for 22 to 25 minutes

  14. Allow breads to cool completely

  15. Cut, serve, and enjoy!


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