Italian Pecorino and Prosciutto Bread

​A gray Ohio winter can challenge even the most positive, upbeat soul. So what can cheer up a Buckeye (other than a national championship!)? How about a nice warm bowl of soup and the tantalizing aroma of freshly baked bread. As the Cooking School staff at Jungle Jim’s International Market begins cooking in 2015, we thought we would offer this flavorful Italian Pecorino and Prosciutto Bread recipe as a tasty accompaniment to hearty soup or stew. As you can see in the photo below, we enjoyed it for lunch as a grilled cheese sandwich!

​Stir the yeast into the warm milk in a large mixing bowl and let stand until dissolved, 5 to 10 minutes.

​Beat in the eggs, olive oil, and butter until well blended.

​Combine 3½ cups flour with the salt and pepper, add it to the yeast mixture, and stir to form a dough.

​Work in the cheeses and the prosciutto.

​The dough is sticky – don’t be alarmed!

​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.

​Shape the dough into 1 round and bulbous loaf.

​Place on a baking sheet lined with parchment paper.

​Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1½ to 2 hours.

​Bake the bread until the loaf sounds hollow when tapped on the bottom, 30 to 40 minutes. Let cool on a wire rack.

​Slice and enjoy with soup or stew. Thinly slice and make a grilled cheese sandwich. 

Italian Pecorino and Prosciutto Bread

2 packages active dry yeast
½ cup warm milk (110 to 115°)
4 large eggs
¼ cup fruity olive oil
¼ cup (½ stick) unsalted butter, melted and cooled
3½ to 4 cups unbleached all-purpose flour
½ teaspoon salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Pecorino Romano cheese
½ cup shredded Fontina or provolone cheese
4 ounces thinly sliced prosciutto, cut into thin shreds

Stir the yeast into the milk in a large mixing bowl and let stand until dissolved, 5 to 10 minutes. Beat in the eggs, olive oil, and butter until well blended. Combine 3½ cups flour with the salt and pepper, add it to the yeast mixture, and stir to form a dough. Work in the cheeses and the prosciutto.

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. Shape the dough into 1 round and bulbous loaf. Place on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1½ to 2 hours.

Preheat the oven to 400°.

Bake the bread until the loaf sounds hollow when tapped on the bottom, 30 to 40 minutes. Let cool on a wire rack.

Makes 1 large loaf

Recipe: Sarah Leah Chase, Cold-Weather Cooking

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