Best 7 Italian Prosciutto Bread Recipes

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.

ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO

Steps:

• Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

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 COUNTRY SANDWICH

Steps:

• Cut bread loaf horizontally in half. Drizzle oil over cut sides of bread.
• Layer salami, cheese, prosciutto and onion on bottom of bread; add top of bread. Cut loaf into 4 pieces.

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.

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.

GARLIC CHEESE BREAD WITH PROSCIUTTO

Steps:

• Either make or purchase a 1.5 lb loaf of French or Italian bread (torpedo or batard shape).
• Slice along entire loaf without cutting all the way through the bottom crust.
• Cut the proscuitto into enough pieces to allow a piece per slice of bread.
• Mix the garlic into the cheese.
• Into each slice, slip one piece of ham and 1 to 2 tablespoons of cheese and garlic mixture.
• Line a baking sheet with a piece of foil 3 to 4 inches longer than the loaf.
• Crumple another sheet of foil to fit in the middle of the first sheet of foil to raise the middle of the loaf.
• Set the loaf on the crumpled foil so that the loaf is arched.
• Wrap the first sheet of foil around the loaf allowing the top of the loaf to be exposed and twist the ends of the foil to form a tight package.
• Sprinkle any remaining cheese mixture along the top of the loaf.
• Place in the center of a 350F oven and bake for 20 minutes or until the cheese is partially browned.
• Carefully remove the bottom sheet of foil and serve on a long platter or serve with the foil pulled away from the loaf for access.