Spring Street Prosciutto Bread

    • 2-1/2 teaspoons active dry yeast
    • 1 cup warm water (105-110F)
    • 2 eggs
    • 2 tablespoons olive oil
    • 3-1/4 cups bread flour
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 1 cup fresh parmesan cheese
    • 2 cups minced prosciutto
    • cornmeal for dusting

Dissolve yeast in the warm water in a large mixing bowl and set aside for 15 minutes. Stir in eggs and oil. Combine 3 cups of flour with 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 Parmesan cheese and prosciutto, lightly dust with flour. Work mixture into the dough. Turn dough out onto a floured board and ! knead until smooth, 10 minutes. Return dough to a well-oiled bowl, cover, set aside to rise in a warm place until doubled in size, about 2 hours.

Punch down dough and knead for 3 minutes. Divide dough in half. Form each half into an 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 oven with wet baking tiles, stones or trays of terra-cotta chips and preheat to 425F.

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.

From: Tim Culey

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