Spring Street Prosciutto Bread

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Servings: 2 Difficulty: Advanced
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Savory Italian-style bread studded with salty prosciutto and sharp parmesan cheese.
Spring Street Prosciutto Bread recipe image
Spring Street Prosciutto Bread recipe image
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Spring Street Prosciutto Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 906.9

Description

This Spring Street Prosciutto Bread is a savory, artisan-style loaf that brings the flavors of an Italian deli directly to your kitchen. The dough is enriched with eggs and olive oil, creating a tender crumb with a golden, crisp crust. Salt-cured prosciutto and fresh parmesan cheese are kneaded directly into the dough, ensuring every bite is packed with umami-rich flavor. The addition of black pepper provides a subtle warmth that complements the salty meat and nutty cheese. This bread is perfect as a side dish for soups and salads, or sliced thick for sandwiches. It makes an impressive centerpiece for dinner parties or a special Sunday brunch. The aroma while baking will fill your home, making it a rewarding project for both novice and experienced bakers.

Ingredients

Directions

  1. Dissolve the yeast in the warm water in a large mixing bowl and let stand for 15 minutes until foamy.
  2. Stir in the eggs and olive oil.
  3. Combine 3 cups of the flour with the salt and pepper, then stir into the yeast mixture.
  4. Knead to combine, adding more flour a little at a time to form a firm dough.
  5. In a separate bowl, combine the parmesan cheese and minced prosciutto, then lightly dust with flour to prevent sticking.
  6. Work the cheese and prosciutto mixture into the dough.
  7. Turn the dough out onto a floured board and knead until smooth and elastic, about 10 minutes.
  8. Place the dough in a well-oiled bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
  9. Punch down the dough and knead gently for 3 minutes.
  10. Divide the dough in half and form each half into an oblong loaf.
  11. Sprinkle two baking sheets with cornmeal and place a loaf on each sheet.
  12. Cover loosely and let rise until doubled in size, about 1 hour.
  13. Preheat the oven to 425F (218C). If using baking stones, line the oven with wet tiles or trays of terra-cotta chips.
  14. Using a sharp knife or razor, slash the tops of the loaves with a few diagonal cuts.
  15. Bake for 30 to 35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  16. Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 906.9kcal
% Daily Value *
Total Fat 25.4g40%
Saturated Fat 10.6g53%
Cholesterol 141.4mg48%
Sodium 6830.9mg285%
Total Carbohydrate 103.6g35%
Dietary Fiber 3.8g16%
Sugars 1.1g
Protein 59.9g120%

* 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

Ensure the water is warm (105-110F), not hot, as excessive heat can kill the yeast.

If you do not have baking stones, you can place an empty baking pan on the bottom rack of the oven while preheating. Pour a cup of boiling water into the pan just before inserting the loaves to create steam for a crispier crust.

For best results, let the bread cool completely before slicing to prevent the interior from becoming gummy.

This bread freezes well. Wrap cooled loaves tightly in plastic wrap and then foil. Thaw at room temperature or reheat in a 350F oven for 10 minutes.

You can substitute the prosciutto with pancetta or bacon bits for a different savory profile.

Keywords: prosciutto bread, italian bread, savory bread, parmesan cheese, homemade bread, yeast bread, artisan loaf, deli style, bread recipe, kneaded dough, oven spring, cornmeal crust, fresh parmesan, minced prosciutto, bread baking, dinner side, sandwich bread, comfort food
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