SEARCH FOR PRODUCTS WITH OUR NEW MOBILE APP | Available on IOS & Android

×

Italian Pecorino and Prosciutto Bread

Print recipe

Ingredients (makes 1 large loaf)

  • 2 packages active dry yeast
  • ½ cup warm milk (110 to 115°F)
  • 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

Directions

  1. Stir the yeast into the milk in a large mixing bowl and let stand until dissolved, 5 to 10 minutes.
  2. Beat in the eggs, olive oil, and butter until well blended.
  3. Combine 3½ cups flour with the salt and pepper, add it to the yeast mixture, and stir to form a dough.
  4. Work in the cheeses and the prosciutto.
  5. 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.
  6. Shape the dough into 1 round and bulbous loaf.
  7. Place on a baking sheet lined with parchment paper.
  8. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1½ to 2 hours.
  9. Preheat the oven to 400°F.
  10. Bake the bread until the loaf sounds hollow when tapped on the bottom, 30 to 40 minutes. Let cool on a wire rack.
Print recipe
Back to Top