* Exported from MasterCook *
Bread, Prosciutto
Recipe By :Cooks Country
Serving Size : 18 Preparation Time :0:00
Categories : Alcohol Bread
Bread-Bakers Mailing List Italian
Low Fat Meats
Posted Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bread flour -- (16 1/2 oz)
1 1/2 teaspoons instant yeast -- or rapid-rise
1 teaspoon salt
1 cup mild lager -- room temperature
6 tablespoons water -- room temperature
3 tablespoons extra-virgin olive oil
3 ounces sliced prosciutto -- 1/4" thick, cut to 1/2" squares
3 ounces sliced pepperoni -- 1/4" thick, cut to 1/2" squares
3 ounces sliced capicola -- 1/4" thick, cut to 1/2" squares
1 1/2 teaspoons coarsely ground pepper
cornmeal
We love the combination of prosciutto, pepperoni, and capicola in
this bread, but you can use 9 ounces of any combination of your
favorite cured meats; just be sure to have each sliced 1/4" thick at
the deli counter. Do not use thinly sliced deli meats, as they will
adversely affect the bread's texture. Use a mild lager, such as
Budweiser; strongly flavored beers will make this bread taste bitter.
WHY THIS RECIPE WORKS:
To make this bread extra-meaty, it all came down to the cut of
prosciutto. Thinly sliced deli meat got wadded up and swallowed by
the dough, but thicker slabs cut into 1/2" pieces proved to be just
right. Using a combination of three meats - prosciutto, capicola, and
pepperoni - gave each bite a satisfying, savory mix of flavors. We
added beer to boost the yeasty, fermented flavor of the bread without
having to let it rise all day and opted for bread flour, with its
high protein content, to form a strong gluten structure.
Whisk flour, yeast, and salt together in bowl of stand mixer. Whisk
beer, room-temperature water, and oil together in 2-cup liquid measuring cup.
Fit mixer with dough hook. Mix flour mixture on low speed while
slowly adding beer mixture until cohesive dough starts to form and no
dry flour remains, about 2 minutes, scraping down bowl as needed.
Increase speed to medium and knead until dough is smooth and elastic
and clears sides of bowl, about 8 minutes.
Reduce speed to low and add prosciutto, pepperoni, capicola, and
pepper. Continue to knead until combined, about 2 minutes longer
(some meats may not be fully incorporated into dough at this point;
this is OK). Transfer dough and any errant pieces of meats to lightly
floured counter and knead by hand to evenly incorporate meats into
dough, about 1 minute.
Form dough into smooth, round ball and place seam side down in
lightly greased large bowl. Cover tightly with plastic wrap and let
dough rise at room temperature until doubled in size, about 1 1/2 hours.
Line baking sheet with parchment paper and lightly dust with
cornmeal. Turn out dough onto counter and gently press down to
deflate any large air pockets. Cut dough into 2 even pieces. Press
each piece of dough into 8 by 5" rectangle with long side parallel to
counter's edge.
Working with 1 piece of dough at a time, fold top edge of rectangle
down to midline, pressing to seal. Fold bottom edge of rectangle up
to midline and pinch to seal. Flip dough seam side down and gently
roll into 12" loaf with tapered ends. Transfer loaf to 1 side of
prepared sheet. Repeat shaping with second piece of dough and place
loaf about 3" from first loaf on sheet. Cover with greased plastic
and let rise at room temperature until puffy and dough springs back
slowly when pressed lightly with your finger, about 45 minutes.
Adjust oven rack to middle position and heat oven to 450F. Using
sharp paring knife in swift, fluid motion, make 1/2" deep lengthwise
slash along top of each loaf, starting and stopping about 1 1/2" from
ends. Bake until loaves register 205 to 210F, 22 to 25 minutes.
Transfer loaves to wire rack and let cool completely, about 3 hours. Serve.
TO MAKE AHEAD: Make dough through step 3, form into ball, and place
seam side down in lightly greased large bowl. Cover tightly with
plastic wrap and refrigerate for at least 16 hours or up to 24 hours.
Let dough come to room temperature, about 3 hours, before proceeding
with step 5.
SHAPING THE LOAF:
After patting half the dough into a rectangle, fold the top down and
the bottom up, pressing to seal as you go. Flip it seam down and roll
it into a 12" loaf.
THICK SLICES ARE BETTER:
Cured meats have strong flavors, so they're usually sliced thin. But
thin slices disappeared in our bread. Buying and cubing 1/4" thick
slabs made for maximum meaty impact.
We didn't settle for just prosciutto. We also added capicola and
pepperoni to our bread.
Tester: I made this bread for my family, and everyone thought it was
delicious. We dipped it in some leftover marina. I substituted root
beer for the lager since I try to keep alcoholic beverages out of the
house, and it still came out with a great flavor once baked. The
dough was very sticky at first, but after the first rise, it was much
more easy to manage.
Source:
"Cooks Country"
S(Internet address):
"<https://www.cookscountry.com/recipes/10560-prosciutto-bread>"
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 148 Calories; 5g Fat (33.7%
calories from fat); 6g Protein; 17g Carbohydrate; trace Dietary
Fiber; 9mg Cholesterol; 411mg Sodium. Exchanges: 1 Grain(Starch);
1/2 Lean Meat; 1 Fat.
NOTES : 2018 - 0225