Prosciutto And Parmesan Bread Recipe

Name: Prosciutto And Parmesan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pounds, 3-7/8 ounces, weight Plain White Flour; 1-7/8 ounces, weight Parmesan Cheese, Shredded; 2 teaspoons Salt; 1 teaspoon Freshly Ground Pepper; 1/2 cups Combination Of Chopped Rosemary And Thyme; 1/4 ounces, weight Fast Action Dried Yeast; 1 Tablespoon Olive Oil; 1 whole Egg, Lightly Beaten; 1 cup, 2-2/3 teaspoons, 7/8 pinches Luke Warm Water; 1-7/8 ounces, weight Prosciutto, Torn Into Small Pieces; 1/2 cups Cornmeal, For Dusting

Servings: persons

3/4 pounds, 3-7/8 ounces, weight Plain White Flour
1-7/8 ounces, weight Parmesan Cheese, Shredded
2 teaspoons Salt
1 teaspoon Freshly Ground Pepper
1/2 cups Combination Of Chopped Rosemary And Thyme
1/4 ounces, weight Fast Action Dried Yeast
1 Tablespoon Olive Oil
1 whole Egg, Lightly Beaten
1 cup, 2-2/3 teaspoons, 7/8 pinches Luke Warm Water
1-7/8 ounces, weight Prosciutto, Torn Into Small Pieces
1/2 cups Cornmeal, For Dusting

1
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.
2
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.
3
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.
4
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.
5
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.
6
Serve with olive oil and sea salt as an appetizer or serve with Ree's Spicy Lemon Garlic Shrimp, as we are doing tonight.

552

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: 3/4 pounds, 3-7/8 ounces, weight Plain White Flour, 1-7/8 ounces, weight Parmesan Cheese, Shredded, 2 teaspoons Salt, 1 teaspoon Freshly Ground Pepper, and more.

Yes, Prosciutto And Parmesan 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.

Prosciutto And Parmesan Bread

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