Best 4 Brooklyn Authentic Prosciutto Bread Recipes

PROSCIUTTO BREAD

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Unroll the French bread dough and sprinkle with the pepper. Cover with the prosciutto. Roll into a log and twist, pulling and shaping it into an 8-inch ring. Pinch the ends together.
• Place on the prepared baking sheet, brush with the oil and bake until golden, 20 minutes. Brush with more oil; bake 5 more minutes. Remove from the oven and brush with more oil before serving.

ITALIAN PARTY BREAD

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
• Place pizza dough on a floured surface and roll into a rectangular shape between 1/8-inch and 1/4-inch thick, letting dough relax occasionally if it keeps springing back. Spread pesto on top, leaving about a 1-inch border around the edge. Top evenly with provolone cheese, prosciutto, and peppers.
• Roll up tightly in the direction that gives you the most length, ending with the seam on the bottom. Press down to flatten slightly and dust the top lightly with flour. Use a pizza wheel to cut dough lengthwise into 3 long, even strips using a pizza wheel.
• Place strips next to each other but not touching, the middle strip cut-side up and the other two cut-sides facing in. Braid them together, then curl the ends in to form a round wreath shape, tucking any loose ends under the loaf. Transfer onto the prepared baking sheet.
• Bake in the preheated oven until nicely browned, about 30 minutes. Let cool slightly and serve warm or at room temperature.

PROSCIUTTO BREAD

Steps:

• In bowl of electric mixer fitted with a dough hook, mix yeast and sugar with warm water; stir until dissolved. Let stand until foamy, 10 minutes.
• Add flour, salt, and pepper to yeast mixture. Mix on low speed until a smooth ball is formed (dough will be slightly sticky), 5 minutes. Transfer to a lightly floured surface, and pat into a 10-by-10-inch square. Scatter prosciutto and Fontina on top; press in.
• Pull four corners of dough into center, form a ball, and transfer, seam side down, to a lightly oiled large bowl. Cover with plastic wrap. Let rise in warm, draft-free place until doubled in volume, 1 hour.
• Heat oven to 425 degrees with rack placed in lower third. Punch down dough, pull four corners of dough into center to form a ball, and place in lightly oiled pandoro mold, seam side up. Cover with plastic; let rise until it is even with the top of the mold and slightly mounded, 30 minutes. Brush top with egg glaze. Bake until top is a dark golden brown, 35 minutes. Cover bread with a tent of aluminum foil; reduce heat to 350 degrees. Continue baking until base of bread sounds hollow when tapped and sides are golden brown, 30 to 40 minutes. Unmold bread onto cooling rack, top side down, until completely cool, 1 hour. (If sides of bread are not brown, set bread on oven rack, top side down, for another 5 minutes, until golden.) Bread will keep wrapped in plastic wrap for 1 to 2 days, although fresh bread always tastes best.

PROSCIUTTO BREAD (AKA LARD BREAD) RECIPE - (3.8/5)

Steps:

• Step 1: Mix flour, malt powder and yeast in a stand mixer. Combine salt with flour mixture in the mixer bowl - this is done separately from the first mixing so the salt doesn't retard the action of the yeast. Step 2: Add water to mixing bowl and mix into flour with dough hook on low to moisten. Knead for seven minutes on medium speed. Mix in prosciutto on low speed. Dough should be slightly tacky but not sticky. If dough is too sticky knead in more flour a little at a time. If the dough is too dry, spray with a bit of water and knead. Step 3: Shape dough into a ball and place on a lightly floured surface. Sprinkle dough with flour, cover with plastic wrap and let rest for 20 minutes. Step 4: Roll dough into an 18" cylinder and form into a ring. Ensure the ends stick together and place on parchment paper on a large cookie sheet. Spray dough with cooking spray and cover with plastic wrap. Let rise in a warm draft-free place until doubled for about 1 hour. I usually heat my oven to the lowest setting and then shut it off before placing dough into it to allow it to rise. Also, I like to let the last rise happen overnight but I didn't have time for that this time. Step 5: Use a pizza stone or baking sheet on a low shelf of the oven and place a baking sheet on the lowest shelf of the oven (or on the bottom of the oven if your heating element isn't on the bottom of the oven). Preheat oven to 450 degrees for at least 10 minutes. Step 6: Transfer bread to pizza stone or baking sheet in the preheated oven and brush with about 1/3 of melted butter. Add about half to a dozen ice cubes into the baking sheet on lowest shelf of the oven. Step 7: Bake 15 minutes. Remove parchment paper and turn bread front to back to allow for even baking. Brush bread with about another 1/3 of melted butter. Add another dozen ice cubes. Bake another 5 minutes. Reduce temperature to 400 degrees. Bake another 10 to 15 minutes. Step 8: Turn off oven and leave bread in the oven with door propped open for another 5 minutes. Step 9: Remove bread from oven and brush with the remaining butter. Allow to cool but if you aren't having company or bringing this bread to a function, this bread tastes delicious slightly warm and crispy. Use this bread to make Saveur's stuffing.