Helen Oless's Prosciutto and Olive Braid Recipe

Name: Helen Oless's Prosciutto and Olive Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornmeal for baking sheet; 6 ounces slab prosciutto, finely chopped (least salty variety); 1 teaspoon olive oil; 1 garlic clove, mashed in salt; 2 teaspoons fennel seed, bruised in mortar and pestle; 1/4 teaspoon black pepper, freshly ground; 1 1/4 cups hot (about 110 degrees) tap water; 1 tablespoon dry yeast; 1 1/2 teaspoons sugar; 2 cups all-purpose flour; 1/4 cup vegetable shortening (at room temperature); 1 1/2 dozen Greek olives, chopped; 3 cups bread flour (approximately)

Servings: persons

1 tablespoon cornmeal for baking sheet
6 ounces slab prosciutto, finely chopped (least salty variety)
1 teaspoon olive oil
1 garlic clove, mashed in salt
2 teaspoons fennel seed, bruised in mortar and pestle
1/4 teaspoon black pepper, freshly ground
1 1/4 cups hot (about 110 degrees) tap water
1 tablespoon dry yeast
1 1/2 teaspoons sugar
2 cups all-purpose flour
1/4 cup vegetable shortening (at room temperature)
1 1/2 dozen Greek olives, chopped
3 cups bread flour (approximately)

1
Sprinkle baking sheet, approximately 9 1/2 by 11 inches, with cornmeal and set aside.
2
Saute prosciutto in 1 teaspoon olive oil over medium heat for 1 1/2 to 2 minutes.
3
Remove from heat, stir in garlic, fennel seed and pepper.
4
Pour contents into large mixing bowl.
5
Add hot water, yeast and sugar.
6
Stir in 1 cup all-purpose flour.
7
Beat in 1/4 cup shortening.
8
Add chopped olives.
9
Add 1 more cup of all-purpose flour.
10
Dough will be sticky at this point.
11
Scrape out onto work surface.
12
Gradually knead in 3 cups of bread flour until dough is smooth and elastic.
13
Cover with inverted bowl; rest for 10 minutes.
14
Roll dough into a 10-inch-by-15-inch rectangle.
15
Cut three strips in rectangle, leaving about 1/2 inch at end uncut.
16
Braid and pinch bottom end.
17
Place on prepared baking sheet.
18
Cover with plastic wrap and put in a warm place until light and doubled in volume - about one hour.
19
When doubled, bake in preheated 400-degree oven until hollow sound is heard when loaf is tapped on bottom.

565

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon cornmeal for baking sheet, 6 ounces slab prosciutto, finely chopped (least salty variety), 1 teaspoon olive oil, 1 garlic clove, mashed in salt, and more.

Yes, Helen Oless's Prosciutto and Olive Braid falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Helen Oless's Prosciutto and Olive Braid

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions