The best delicious Spring Street Prosciutto Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spring Street Prosciutto Bread recipe today!
Hello my friends, this Spring Street Prosciutto Bread recipe will not disappoint, I promise! Made with simple ingredients, our Spring Street Prosciutto Bread is amazingly delicious, and addictive, everyone will be asking for more Spring Street Prosciutto Bread.
What Makes This Spring Street Prosciutto Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spring Street Prosciutto Bread.
Ready to make this Spring Street Prosciutto Bread Recipe? Let’s do it!
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2 1/2 ts Active dry yeast 1 1/2 ts Salt
1 c Warm (105-110F) water 1/2 ts Black pepper
2 Eggs 1 c Fresh Parmesan cheese
2 tb Olive oil 2 c Minced prosciutto
3 1/4 c Flour Cornmeal for dusting
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.
3. Combine the parmesan cheese and the prosciutto and lightly dust with
flour. Work the misture 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.
4. 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.
5. Line the oven with wet baking tiles, stones or trays of terra-cotta
chips and preheat to 425F.
6. 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.
Makes 2 loaves.
Yields
2 servings
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