Prosciutto Bread with Provolone

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Appears in Cook's Country February/March 2018, Cook's Country TV

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

has video

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...

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