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Prosciutto Bread

Name: Prosciutto Bread
Yield: Makes 2 loaves
Ingredients: 3 cups (16 1/2 ounces; 468 grams), bread flour; 1 1/2 teaspoons, instant or rapid-rise yeast; 1 teaspoon, salt; 1 cup mild, lager, room temperature; 6 tablespoons, water, room temperature; 3 tablespoons, extra-virgin olive oil; 3 ounces (85 grams) (1/4-inch-thick) sliced, prosciutto, cut into 1/2-inch pieces; 3 ounces (85 grams) (1/4-inch-thick) sliced, pepperoni, cut into 1/2-inch pieces; 3 ounces (85 grams) (1/4-inch-thick) sliced, capicola, cut into 1/2-inch pieces; 1 1/2 teaspoons coarsely ground, pepper; , cornmeal

37 comments

By Katie Leaird

Appears in Cook's Country February/March 2018

Desserts or Baked Goods

Pork

Make Ahead

Breads

Why just pile cured meats atop your bread when you can embed them deep within?

SERVESMakes 2 loaves

TIME1½ hours, plus 2¼ hours rising and 3 hours cooling

WHY THIS RECIPE WORKS

This bread is inspired by the one at G. Esposito and Sons Jersey Pork Store in Brooklyn, New York; read about our visit here. To make this bread extra-meaty, it all came down to the cut of prosciutto. Thinly sliced deli meat got wadded up a...

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