Include in Print View:

Pork Bread

Pork Bread recipe image
This hearty Italian-inspired bread combines the rich saltiness of coarsely chopped prosciutto with the tangy brightness of sun-dried tomatoes and fresh basil pesto. The dough is soft and slightly chewy, rising to perfection before being baked into golden, aromatic rolls. Each bite offers a balanced flavor profile where the savory ham and sharp cheese complement the herbal notes of the pesto. These pork bread rolls are perfect for brunch, as an appetizer for parties, or as a side dish for a light salad. They are best served warm, straight from the oven, allowing the cheese to melt slightly and the aromas to fill the kitchen. A delightful twist on traditional focaccia or stuffed bread, this recipe brings restaurant-quality flavor to your home table with simple, accessible ingredients.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 508.0
Description
This hearty Italian-inspired bread combines the rich saltiness of coarsely chopped prosciutto with the tangy brightness of sun-dried tomatoes and fresh basil pesto. The dough is soft and slightly chewy, rising to perfection before being baked into golden, aromatic rolls. Each bite offers a balanced flavor profile where the savory ham and sharp cheese complement the herbal notes of the pesto. These pork bread rolls are perfect for brunch, as an appetizer for parties, or as a side dish for a light salad. They are best served warm, straight from the oven, allowing the cheese to melt slightly and the aromas to fill the kitchen. A delightful twist on traditional focaccia or stuffed bread, this recipe brings restaurant-quality flavor to your home table with simple, accessible ingredients.
Ingredients
  • g leg ham, coarsely chopped
  • 2 Sheets of baking paper to a 50cm x 30cm
  • 1 cups Sun-dried tomatoes and 3/4 cup
  • 1 Crushed garlic clove, 2 cups basil
Directions
  1. 1
    Prepare the pesto by processing flaked almonds, parmesan cheese, crushed garlic clove, fresh basil leaves, and olive oil in a food processor until almost smooth. Set aside.
  2. 2
    In a large bowl, combine yeast, salt, sugar, flour, and grated zucchini. Make a well in the center of the dry ingredients.
  3. 3
    Add oil and warm water to the well and mix until a soft dough forms.
  4. 4
    Turn the dough out onto a lightly floured work surface and knead until smooth and elastic.
  5. 5
    Place the dough in a large oiled bowl, cover, and let it rise in a warm, draft-free area for 1 hour or until doubled in size.
  6. 6
    Turn the risen dough out onto a floured surface and knead briefly to remove air bubbles.
  7. 7
    Line two 6-hole Texas muffin trays (3/4-cup size) with baking paper cases.
  8. 8
    Divide the dough into 12 equal portions. Roll each portion out into a rectangle on a lightly floured surface.
  9. 9
    Spread a thin layer of the prepared pesto over each dough rectangle. Sprinkle with coarsely chopped ham, sun-dried tomatoes, and grated cheese.
  10. 10
    Roll up the dough tightly and place each roll seam-side down into the prepared muffin cups.
  11. 11
    Let the rolls rise again for 15-20 minutes until puffy. Bake according to standard yeast bread temperatures until golden brown.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 508.0kcal
% Daily Value *
Total Fat 27.5g43%
Saturated Fat 16.4g82%
Cholesterol 77.7mg26%
Sodium 7541.4mg315%
Total Carbohydrate 58.2g20%
Dietary Fiber 2.7g11%
Sugars 32.2g
Protein 14.4g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Storage:** Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them completely cooled in a freezer bag for up to 3 months. Reheat in a toaster or oven.

**Ingredient Substitutions:** You can substitute prosciutto with other cured hams like speck or pancetta. Fresh tomatoes can replace sun-dried tomatoes for a milder flavor, but you may need to chop them finely to avoid excess moisture.

**Pesto Variations:** Feel free to adjust the pesto to your taste. You can use store-bought pesto for convenience or add pine nuts instead of almonds for a traditional flavor.

**Dough Consistency:** If the dough feels too sticky during kneading, add a little more flour. If it feels too dry, add a teaspoon of water at a time. The dough should be soft but not stick excessively to your hands.

**Safety:** Ensure the warm water used for the yeast is not hot, as water above 110&# 194;°F (43ðC) can kill the yeast. Test by touching it; it should feel lukewarm.

Keywords: italian bread, prosciutto rolls, pesto bread, yeast dough, sun-dried tomatoes, basil pesto, ham rolls, savory bread, party appetizer, brunch recipe, homemade bread, cheese bread, garlic bread, almond pesto, parmesan, olive oil, baking paper, muffin tin bread, zucchini bread, yeast rolls, italian cuisine
Read it online: https://www.chefs-mate.com/recipe/pork-bread-37/