Prosciutto And Parmesan Bread

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   1. Place the flour, Parmesan cheese, salt, pepper, chopped herbs and yeast in your mixing bowl. Use a dough hook on minimum speed, gradually mix in the oil, egg and water to form a soft dough.

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   2. Knead for 1 minute on minimum and 4 minutes on high speed 1 until smooth and elastic. Remove the bowl and cover with lightly oiled plastic wrap and leave to rise in a warm place for about an hour, or until doubled in size.

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   3. Using the dough-hook on minimum speed for 30-60 seconds gently knead the dough to knock it back a little. Transfer to a lightly floured surface and divide in two. Flatten each half into a round and sprinkle a fourth of the prosciutto onto each.

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   4. Fold each piece of dough in half and flatten slightly and sprinkle with the remaining prosciutto. Roll up, tuck in the sides, and roll into stubby long loaves. Transfer to a baking sheet dusted with cornmeal, leaving a space between the loaves. Cover again with lightly oiled plastic wrap and leave to rise for about 30 minutes, or until nearly doubled in size.

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   5. Meanwhile preheat the oven to 200 degrees centigrade (400F, gas 6). Brush the top with water and dust with cornmeal. Slash the top of the loaves diagonally 5 or 6 times. Bake for 20 minutes or until the bread is golden and sounds hollow when tapped on the base. Leave to cool on a wire rack.

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   Serve with olive oil and sea salt as an appetizer or serve with Ree's Spicy Lemon Garlic Shrimp, as we are doing tonight.

* Per serving · 4 servings · Values may vary.