Recipe: Spring Street Prosciutto Bread

Title: Spring Street Prosciutto Bread
Categories: Breads
Yield: 2 servings

2 1/2 ts Active dry yeast 1 1/2 ts Salt
1 c Warm (105-110F) water 1/2 ts Black pepper
2 Eggs 1 c Fresh Parmesan cheese
2 tb Olive oil 2 c Minced prosciutto
3 1/4 c Flour 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.

Source: New York Cookbook, Molly O'Neill, 1993

From: D&G Bakery, Spring Street, Manhatten



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