Spring Street Prosciutto Bread

* Exported from MasterCook *

SPRING STREET PROSCIUTTO BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.

Source: New York Cookbook, Molly O'Neill, 1993

From: D&G Bakery, Spring Street, Manhatten



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