Spring Street Prosciutto Bread

Serves:

Ingredients:

2 1/2 ts Active dry yeast
1 c Warm (105-110F) water
2 Eggs
2 tb Olive oil
3 1/4 c Flour
1 1/2 ts Salt
1/2 ts Black pepper
1 c Fresh Parmesan cheese
2 c Minced prosciutto
Cornmeal for dusting

Method:

1.
Dissolve the yeast in the warm water in a large mixing bowl and set aside for 15 minutes.
2.
Stir in the eggs and oil.
Combine 3 cups of the flour with the salt and pepper, and stir into the yeast mixture.
Knead to combine adding more flour, a little at a time, to make a firm dough.
3.
Combine the parmesan cheese and the prosciutto and lightly dust with flour.
Work the misture into the dough.
Turn the dough out onto a floured board and knead until smooth, 10 minutes.
Return the dough to a well-oiled bowl, cover, and set aside to rise in a warm place until doubled in size, about 2 hours.
4.
Punch down the dough and knead for 3 minutes.
Divide the dough in half.
Form each half into a oblong loaf.
Sprinkle 2 baking sheets with cornmeal and place a loaf on each.
Set aside to rise until doubled in size, about 1 hour.
5.
Line the oven with wet baking tiles, stones or trays of terra-cotta chips and preheat to 425F.
6.
Using a razor, make 6 slashes diagonally across the top of each loaf.
Bake until golden, about 40 minutes, spraying with a plant mister every 5 minutes for the first 15 minutes of baking.
Cool on a wire rack.
Makes 2 loaves.