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 Water, warm (105-110 F)
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
Dissolve the yeast in the warm water in a large mixing bowl and set
aside for 15 minutes.
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.
Combine the parmesan cheese and the prosciutto and lightly dust with
flour. Work the mixture 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.
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.
Line the oven with wet baking tiles, stones or trays of terra-cotta
chips and preheat to 425 F.
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.
