Prosciutto Bread

I don't normally make white bread these days. When I came across this recipe for prosciutto bread in Cook's Country though, I figured I could make an exception. I made the bread exactly as recommended in the recipe: white flour, small loaves, hot oven... everything it said. And the bread was alright. TF really liked it. I tried a slice and was fairly underwhelmed.

I decided to try it again today but this time in a pan and with whole wheat flour. For me, this made all the difference. This new version is lovely! It's still not something I'd do all the time, but it's good enough that I can definitely see myself making it again at some point. (I won't be making the white flour version again.)

Sorry it's only a picture of half a loaf; it was really good bread!

Whole Wheat Prosciutto Bread

Adapted from the Laurel's Kitchen Bread Book and Cook's Country February/March 2018

Ingredients

• 1/2 c. warm water
• 2 tsp. active dry yeast
• 900g hard (strong/bread/high grade) whole wheat flour
• 2 tsp. (~10g) coarse sea salt
• 2 1/4 c. water
• 2 Tbsp. honey
• 2 Tbsp. olive oil
• 180g prosciutto, cut into 6 or 7mm cubes
• 180g pepperoni, cut into 6 or 7mm cubes
• 180g capicola, cut into 6 or 7mm cubes
• 250g provolone, cut into 6 or 7mm cubes
• 2 tsp. black peppercorns, coarsely ground

Directions

1. Combine yeast with warm water and set aside for 10 minutes or so.
2. Combine flour and salt and mix well.
3. Mix honey with second measure of water.
4. Make a well in the centre of the flour and pour the honey-water in. Add the yeast mixture as well.
5. Working from the centre outward, gradually incorporate the flour into the liquids.
6. When most of the flour has been incorporated, turn the dough out onto the work surface (with the remaining flour) and begin to knead it.
7. After kneading dough for ~10 minutes, add the oil.
8. Knead for at least another 10 minutes -- another 20 would be better -- adding a little extra flour or water as necessary.
9. Shape into a ball and place in a covered bowl to rise.
10. Rise is done when dough neither sinks back nor fills in after being poked (~1cm deep) with a wet finger¹.
11. Knock the dough back. Knead it a few strokes if you like.
12. Shape it back into a ball and set it in the covered bowl to rise again.
13. Use the same test to determine when the second rise is done.
14. Knock the dough back again and divide into two equal portions.
15. Knead the meat, cheese, and pepper into the dough a handful at a time. (Half of the inclusions should be allotted for each portion of dough.)
16. Round the dough portions as best you can and place each one under an upside-down bowl to rest for 10 minutes.
17. One at a time, flatten each round. Fold the bottom up and the top down to make a roughly rectangular shape. Grab a short side and roll up.
18. Place each shaped loaf seam side down in a greased loaf pan.
19. Cover with a shower cap, plastic wrap, or a damp tea towel and set to rise.
20. For the last rise, the hole should still be filling in slowly by the end, but not too much or too quick.
21. Bake at 220°C (425°F) for 10 minutes then reduce heat to 160°C (325°F) and continue baking for an additional 45-60 minutes.

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Variants

White Prosciutto Bread

From Cook's Country February/March 2018

Ingredients

• 3 c. bread flour
• 1/2 Tbsp. instant (rapid-rise) yeast
• 1 tsp. salt
• 1 c. mild lager, room temperature
• 6 Tbsp. water, room temperature
• 3 Tbsp. olive oil
• 85g prosciutto, sliced 6mm thick and cut into 12mm pieces
• 85g pepperoni, sliced 6mm thick and cut into 12mm pieces
• 85g capicola, sliced 6mm thick and cut into 12mm pieces
• 140g provolone, sliced 6mm thick and cut into 12mm pieces
• 1/2 Tbsp. coarsely ground pepper
• cornmeal

Directions

1. Combine bread flour, yeast, and salt and mix well.
2. Combine lager, water, and oil in a separate bowl.
3. Pour lager mixture into flour and mix to combine (~2 minutes by machine).
4. Use dough hooks in stand mixer to knead for another 8 minutes.
5. Add meat, cheese, and pepper and mix for another couple minutes.
6. Turn dough out onto work surface and work in any remaining bits of meat and cheese by hand.
7. Set in a covered, greased bowl to rise until doubled in size.
8. Knock back and divide dough into two equal portions.
9. Shape as for whole wheat version but instead of using a greased loaf pan, place both loaves on a cornmeal dusted² baking sheet.
10. Cover (as best you can) and set dough to rise. (Use the same test as with whole wheat to determine when the rise is done. Because this is the last rise, hole should fill in slowly/slightly.)
11. Bake at 230°C (450°F) for 22-25 minutes.

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¹ If the hole fills in, it needs more time to rise. If it sinks back, it's gone a bit past the ideal point so, knock it back and try to catch it a bit sooner next time. ^Back
2 Greased and cornmeal dusted if you prefer. ^Back