Schiacciata al prosciutto
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Schiacciata al prosciutto
  Italian  
Last updated 6/12/2012 1:22:25 AM. Recipe ID 55035. Report a problem with this recipe.
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      Title: Schiacciata al prosciutto
 Categories: Breads, Italian
      Yield: 4 Servings
 
      1 ts Active dry yeast
    1/4 ts Salt
      2 c  Flour, approximately
      1    Egg
    1/2 c  Milk; at room temperature
    1/4 c  Chopped prosciutto
           Freshly ground black pepper
      1 tb Oil
 
  PREHEAT OVEN TO 425F. Dissolve yeast in 2 tablespoons warm water
  (125F) in a small bowl. Stir in 1 tablespoon flour. Cover bowl with
  plastic wrap and let sit in a warm place for 1 hour. Put salt and 1
  3/4 cup flour in a large mixing bowl. Break the egg in a measuring
  cup and add enough milk to make 2/3 cup. Add this to the flour, along
  with yeast mixture. Mix well, adding more flour if necessary, to make
  a soft dough. Add the chopped prosciutto and 5 to 6 grindings of
  pepper. Knead briefly. Oil a 10-inch round pan. Wet hands and press
  dough into it until entire pan is covered more or less evenly to a
  thickness of about 1/4 inch. Cover and leave in a warm place 30
  minutes. Bake schiacciata 20 minutes, until crust is golden. Cool on
  a rack and serve slightly warm or at room temperature.
 




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Recipe ID 55035 (Apr 03, 2005)

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