Italian Pecorino and Prosciutto Bread

1. 1

   Stir the yeast into the milk in a large mixing bowl and let stand until dissolved, 5 to 10 minutes.

2. 2

   Beat in the eggs, olive oil, and butter until well blended.

3. 3

   Combine 3 1/2 cups flour with the salt and pepper, add it to the yeast mixture, and stir to form a dough.

4. 4

   Work in the cheeses and the prosciutto.

5. 5

   Transfer the dough to a floured work surface and knead, adding more flour if the dough is too sticky, until smooth and satiny, 7 to 10 minutes.

6. 6

   Shape the dough into 1 round and bulbous loaf.

7. 7

   Place on a baking sheet lined with parchment paper.

8. 8

   Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours.

9. 9

   Preheat the oven to 400 F.

10. 10

    Bake the bread until the loaf sounds hollow when tapped on the bottom, 30 to 40 minutes.

11. 11

    Let cool on a wire rack.

* Per serving · 4 servings · Values may vary.