Prosciutto Bread with Provolone

Name: Prosciutto Bread with Provolone
Yield: Makes 2 loaves
Ingredients: 3 cups (16 1/2 ounces), 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; 5 ounces (1/4-inch-thick), provolone cheese, cut into 1/2-inch pieces; 3 ounces (1/4-inch-thick) sliced, prosciutto, cut into 1/2-inch pieces; 3 ounces (1/4-inch-thick) sliced, pepperoni, cut into 1/2-inch pieces; 3 ounces (1/4-inch-thick) sliced, capicola, cut into 1/2-inch pieces; 1 1/2 teaspoons coarsely ground, pepper; , Cornmeal

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Appears in Cook's Country February/March 2018

Desserts or Baked Goods

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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