Prosciutto Bread
Yield: 1 loaf Cook Time: 30 – 35 minutes
Ingredients
Directions:
Yield: 1 loaf Cook Time: 30 – 35 minutes
Ingredients
- 12 oz bread flour (or all purpose)
- 1 tbsp. malt powder (or 1 tbsp sugar)
- ¾ tsp. instant yeast
- 1/2 tsp. coarsely ground black pepper
- 1 tsp. salt
- 8 oz water (78F)
- 4 Tablespoon reserved bacon fat, olive oil, lard, or butter, melted
- 4-6 oz. Prosciutto, 1/8″ thick, cut into 1/4-inch dice (substitute salami, sweet capicolo, sopressata or pancetta, or a combination)
Directions:
- If you are using pancetta, heat 2 Tbl. Of the olive oil in a small heavy skillet. Saute the pancetta over medium-high heat until it is crunchy & crisp, about 10 minutes. Cool. Reserve the pan drippings for use in the dough.
- Mix flour, salt, pepper, malt powder (or sugar) and yeast in a stand mixer. Mix 2 Tbl. reserved fat with water and add to mixing bowl and mix with dough hook on low to moisten. Let rest for 15 minute (autolyse) in bowl. Knead for seven minutes on medium speed. Mix in prosciutto on low speed. Dough should be slightly tacky but not sticky. If dough is too sticky knead in more flour a little at a time. If the dough is too dry, spray with a bit of water and knead.
- Shape dough into a ball and place on a lightly floured surface. Sprinkle dough with flour, cover with plastic wrap and let rest for 20 minutes. Dough may be refrigerated at this point for up to 24 hours.
- Roll dough into an 18” cylinder and form into a ring. Alternatively braid loaf. Ensure the ends stick together and place on parchment paper on the back of a large cookie sheet.
- Place a pizza stone or baking sheet on a low shelf of the oven. Preheat oven to 450 degrees for at least 10 minutes.
- Brush loaf with about 1/3 of reserved fat. Transfer bread to pizza stone or baking sheet in the preheated oven. Spray with a little water to help oven spring.
- Bake 15 minutes. Rotate bread front to back to allow for even baking. Brush loaf with about another 1/3 of reserved fat. Reduce temperature to 400 degrees. Bake another 10 to 15 minutes or until bread rings hollow with an internal temp of 190º-200º F.
- Remove bread from oven and brush with the remaining fat.