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Bread, Prosciutto

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 14 ingredients

  1. cornmeal
  2. 3 tablespoons extra-virgin olive oil
  3. Beers
  4. 6 tablespoons water -- room temperature
  5. 3 cups bread flour -- (16 1/2 oz)
  6. 1 cup mild lager -- room temperature
  7. 3 ounces sliced prosciutto -- 1/4" thick, cut to 1/2" squares
  8. 3 ounces sliced pepperoni -- 1/4" thick, cut to 1/2" squares
  9. 1 1/2 teaspoons coarsely ground pepper
  10. 1 1/2 teaspoons instant yeast -- or rapid-rise
  11. 3 ounces sliced capicola -- 1/4" thick, cut to 1/2" squares
  12. 1 teaspoon salt
  13. Bitter
  14. Root beer
Contains Gluten Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. We didn't settle for just prosciutto. We also added capicola and pepperoni to our bread.
  14. 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.
  15. "Cooks Country" "<https://www.cookscountry.com/recipes/10560-prosciutto-bread>" "2 loaves"

Plating

Cookware for this recipe

  • Baking tray
  • Mixing bowl
  • Whisk
  • Electric mixer
  • Chef's knife
  • Cutting board
  • Spatula
  • Measuring jug
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Cooks Country. S(Internet address):. Saved from the Bread-Bakers mailing list (http://www.bread-bakers.com/archives/digests/v118n007.txt), file Recipes/www.bread-bakers.com/archives/digests/v118n007.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.