January 27, 2012 - 12:03pm
Proscuitto Bread My First Time
I made my first loaf of Prosciutto Bread. Recipe I had I changed. I decided not to use eggs, also added, rendered pork fat to the recipe, used Romano cheese, instead of Parm, and I minced my meat instead of chunks which I preferred. I also used grated instead of chunks for the cheese. Am surprised it came out great in my opinion. Scoring and Shaping could have been better but I'm trying. First time trying to post photos so hope I did ok. I did format them to 800 pixels. Maybe should have sized them smaller. The last picture was toasted with butter. Tasted yummy!
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your bread is beautiful & yummy-looking. would you please share the recipe?
claudia
The recipe called for eggs, which I didn't use. I also, made one large loaf instead of 2 loaves. I used my steaming method. The pork fat was my addition. You probably could lower the amount of yeast but I used what the recipe called for. You might have to add one or two tablespoons more water if necessary. This depends on how your dough is coming together.
Prosciutto Bread
Ingredients
2-1/2 teaspoons instant yeast
1 cup warm water (105-110F)
2 tablespoons olive oil
3-1/4 cups bread flour or all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon coarse black pepper
1 cup fresh Romano cheese
4 oz. thin sliced prosciutto diced
3 oz. pork fat diced & rendered
Method
In a stand mixer using your paddle, combine flour, water, salt, pepper, yeast, and olive oil until thoroughly mixed. Switch to your dough hook and knead the dough approximately 5-7 minutes. If needed, add a little more flour or water to make cohesive dough.
Combine Romano cheese, pork fat and prosciutto. Add mixture to your dough and mix in on load speed until thoroughly incorporation. Turn dough out onto a floured board form into a round ball. Return dough to a well-oiled bowl, cover, set aside to rise in a warm place until doubled in size, about 2 hours.
Pat down the dough and do a few stretch & folds. Divide dough in half. Form each half into an oblong loaf. Sprinkle 2 baking sheets with cornmeal and place a loaf on each. Set aside to rise until doubled in size, about 1 hour. Preheat oven to 425F. Using a razor, make 6 slashes diagonally across the top of each loaf. Place on baking stone, and bake until golden, about 40 minutes, spraying with a plant mister every 5 minutes for the first 15 minutes of baking. Cool on a wire rack.
i'm looking forward to trying it
claudia