Prosciutto Bread with Provolone – Feral Cooks

Prosciutto bread recipe cook’s country

Video Prosciutto bread recipe cook’s country


I simply made a pair extra loaves of this, substituting onerous salami for the capicola and bacon steak for the prosciutto. I saved the unique pepperoni. these meats are a a lot better product and at a extra affordable worth. possibly you’ll be able to name it salami and provolone bread.

If you cannot discover bacon steak at your butcher store, you should use pork stomach chunks; it is kind of the identical. simply remember to pre-cook dinner and chill the bacon or pork stomach earlier than including it to the batter.

One very last thing: when the bread has cooled after baking, it must be refrigerated due to all of the meat and cheese in it.


here is a scrumptious recipe primarily based closely on one from cooks nation/cooks illustrated. notice that this recipe makes two loaves.

This was really fairly fast and straightforward to make, however remember that for those who use the Italian meats within the components record, you will be spending about $30 for meat alone. I went to our native Italian deli to get the mandatory components, and was upset to seek out that almost all meats have been $35-$45 a pound, fairly dear. I walked out of there with lower than a pound of components and my pockets a lot lighter.

This is the factor, the recipe requires chunks of meat, somewhat than slices of meat, which is sensible, given the way it’s speculated to end up. none of our native grocery shops had any of the cheese/meat toppings in slice kind, so I went to an actual Italian deli. After that, my suggestion is to 1) keep away from going to the costliest Italian deli on the town simply to get capicola and a pair of) substitute the prosciutto and capicola for different, extra fairly priced Italian meats like salami, and so forth. you would make each loaves this manner for round $20, as a substitute of the $40 or extra I spent. after all, it might now not be “prosciutto” bread. frankly the capicola really sucked because it was too salty; the bread would have been a lot better with out it. possibly the kind I purchased was low high quality or one thing.

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All that stated, the recipe itself is definitely excellent, with the exception of the capicola. change it and also you’re good to go.

what you will have:

  • 3 cups (16.5 oz.) bread flour—I like to recommend weighing, not measuring
  • 1.5 t prompt or quick-rising yeast
  • 1 t salt
  • 1 cup mild beer, at room temperature (budweiser is okay)
  • 6t of water, room temperature
  • 3t further virgin olive oil
  • 5 ounces (0.25-inch thick) provolone cheese, lower into 0.5-inch items
  • 3 ounces sliced ​​prosciutto (0.25-inch thick), lower into 0.5-inch items
  • 3 ounces (0.25-inch thick) sliced ​​pepperoni, lower into 0.5-inch items
  • 3 ounces sliced ​​capicola (0.25-inch thick), lower into 0.5-inch items
  • 1 tablespoon coarsely floor pepper
  • cornmeal
  • what to do:

    Beat the flour, yeast, and salt within the bowl of the stand mixer, then beat the beer, water, and oil in a separate bowl.

    Combine the flour combination with a dough hook on low pace whereas slowly including the beer combination till a dough begins to kind and no dry flour stays, scraping down the bowl as wanted, about 2 minutes. enhance pace to medium and knead dough till clean, elastic, and clears sides of bowl, about 8 minutes.

    at this level, decrease the mixer pace again down and steadily add the cheese/sliced ​​meats and pepper. proceed to knead till mixed, about 2 minutes. now switch the dough to a flippantly floured counter and knead by hand a bit, selecting up any bits of meat left within the mixer bowl. Attempt to get the meat and cheese evenly distributed all through the dough.

    Form the dough right into a ball and place in a big, flippantly oiled bowl. cowl tightly with plastic wrap and permit dough to rise at room temperature till doubled in measurement: 1.5 hours.

    now you’re able to make the 2 loaves. line a big baking sheet with parchment paper and mud flippantly with cornmeal. flip dough out onto a counter and gently press all the way down to deflate any massive air pockets. lower the ball into 2 equal components, maybe weigh them to make sure a good cut up. Press each bit of dough into an 8 x 5-inch rectangle with the lengthy aspect parallel to the sting of the counter.

    working with 1 piece of dough at a time, fold the highest (lengthy) fringe of the rectangle all the way down to the midline, urgent all the way down to seal. now fold backside (lengthy) fringe of rectangle to midline and pinch to seal. flip dough over, seam aspect down, and gently roll right into a 12-inch loaf with tapered ends. switch bread to 1 aspect of ready baking sheet. repeat with the second piece of dough and place that loaf about 3 inches from the primary loaf on the baking sheet. cowl each loaves with greased plastic wrap and let rise at room temperature till overrated and the dough rises slowly when pressed flippantly with your finger, about 45 minutes.

    Because the loaves rise, place an oven rack within the center place and warmth the oven to 450 levels f. simply earlier than putting the loaves within the oven, lower the tops of the loaves with a paring knife, making a lower about 0.5-inch deep alongside the size of the loaves, stopping 1.5-inches from every finish

    bake till bread registers 205-210 levels, about 22-25 minutes.

    When accomplished, switch the loaves to a wire rack and funky fully, about 3 hours.

    break up the items to serve, as they are going to be very tough to slice resulting from all of the bits of meat and cheese inside.

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