Prosciutto Bread with Provolone
Appears in Cook's Country February/March 2018
WHY THIS RECIPE WORKS
To make this Prosciutto bread extra-meaty, it all came down to the cut of prosciutto. Thinly sliced deli meat got wadded up and swallowed by the dough, but thicker slabs cut into ½-inch pieces proved to be just right. Using a combination of...