Prosciutto bread
A savoury bread-machine loaf with a yeast-proofing step, studded with diced prosciutto and hard parmesan and seasoned with coarsely ground black pepper.
Ingredients
| 1 ¼ teaspoons | 6.3 ml | Bread machine or active dry yeast (for proofing) |
| 1 teaspoon | 5 ml | Sugar (for proofing) |
| 1 cup | 240 ml | Warm water 110°F/43°C (for proofing) |
| 1 teaspoon | 5 ml | Salt |
| 1 teaspoon | 5 ml | Very coarsely ground black pepper |
| 2 cups | 480 ml | Bread flour or all-purpose flour |
| 1/2 cup | 120 ml | Prosciutto, chopped into 1/4-inch dice |
| 3/4 cup | 180 ml | Hard parmesan cheese from wedge, chopped into 1/4-inch dice |
Instructions
This bread also has a yeast proofing step. This is simple to do and involves combining the yeast, warm water and sugar in the bread pan and letting the yeast come to life for 5 minutes before adding the other ingredients.
DIRECTIONS:
- Place the yeast, sugar and warm water into the bread pan and let rest for 5 minutes.
- Add the rest of the ingredients to the bread pan in the order indicated and select the basic white setting for 2-pound loaf and a dark crust. If you only have a 1-pound loaf capacity, divide all of the ingredients by half.
- After the kneading cycle, drape some slices of the prosciutto over the top of the loaf.
- When done, remove and let rest on a wire rack for 10 minutes. Slice and serve.