Spring street prosciutto bread
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Spring street prosciutto bread
Last updated 6/12/2012 1:24:37 AM. Recipe ID 58237. Report a problem with this recipe.
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      Title: Spring street prosciutto bread
 Categories: Breads
      Yield: 2 Servings
  2 1/2 ts Active dry yeast
      1 c  Warm (105-110F) water
      2    Eggs
      2 tb Olive oil
  3 1/4 c  Flour
  1 1/2 ts Salt
    1/2 ts Black pepper
      1 c  Fresh Parmesan cheese
      2 c  Minced prosciutto
           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.

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Recipe ID 58237 (Apr 03, 2005)

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