Italian Pecorino and Prosciutto Bread Recipe

Name: Italian Pecorino and Prosciutto Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages active dry yeast; 1/2 cup warm milk (110 to 115F); 4 large eggs; 1/4 cup fruity olive oil; 1/4 cup ( 1/2 stick) unsalted butter, melted and cooled; 3 1/2 to 4 cups unbleached all-purpose flour; 1/2 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 cup freshly grated Pecorino Romano cheese; 1/2 cup shredded Swiss or Fontina cheese; 4 ounces thinly sliced prosciutto, cut into thin shreds

Servings: persons

2 packages active dry yeast
1/2 cup warm milk (110 to 115F)
4 large eggs
1/4 cup fruity olive oil
1/4 cup ( 1/2 stick) unsalted butter, melted and cooled
3 1/2 to 4 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Pecorino Romano cheese
1/2 cup shredded Swiss or Fontina cheese
4 ounces thinly sliced prosciutto, cut into thin shreds

1
Stir the yeast into the milk in a large mixing bowl and let stand until dissolved, 5 to 10 minutes.
2
Beat in the eggs, olive oil, and butter until well blended.
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
Work in the cheeses and the prosciutto.
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
Shape the dough into 1 round and bulbous loaf.
7
Place on a baking sheet lined with parchment paper.
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
Preheat the oven to 400 F.
10
Bake the bread until the loaf sounds hollow when tapped on the bottom, 30 to 40 minutes.
11
Let cool on a wire rack.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 packages active dry yeast, 1/2 cup warm milk (110 to 115F), 4 large eggs, 1/4 cup fruity olive oil, and more.

Yes, Italian Pecorino and Prosciutto Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Pecorino and Prosciutto Bread

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