Prosciutto Bread with Provolone

To make this bread extra-meaty, it all came down to the cut of prosciutto. Thinly sliced deli meat got wadded up and swallowed by the dough, but thicker slabs cut into ½-inch pieces proved to be just right. Using a combination of three meats—prosciutto, capicola, and pepperoni—along with some provolone cheese gave each bite a satisfying, savory mix of flavors. We added beer to boost the yeasty, fermented flavor of the bread without having to let it rise all day and opted for bread flour, with its high protein content, to form a strong gluten structure.

subheading: GATHER YOUR INGREDIENTS:

3 cups (16 ½ ounces) bread flour

1 ½ teaspoons instant or rapid-rise yeast

1 teaspoon salt

1 cup mild lager, room temperature

6 tablespoons water, room temperature

3 tablespoons extra-virgin olive oil

5 ounces (¼-inch-thick) provolone cheese, cut into ½-inch pieces

3 ounces (¼-inch-thick) sliced prosciutto, cut into ½-inch pieces

3 ounces (¼-inch-thick) sliced pepperoni, cut into ½-inch pieces

3 ounces (¼-inch-thick) sliced capicola, cut into ½-inch pieces

1 ½ teaspoons coarsely ground pepper

Cornmeal

note: BEFORE YOU BEGIN

We love the combination of prosciutto, pepperoni, and capicola in this bread, but you can use 9 ounces of any combination of your favorite cured meats; just be sure to have each sliced ¼ inch thick at the deli counter. Do not use thinly sliced deli meats and cheese, as they will adversely affect the bread's texture. Use a mild lager, such as Budweiser; strongly flavored beers will make this bread taste bitter. We love the combination of prosciutto, pepperoni, and capicola in this bread, but you can use 9 ounces of any combination of your favorite cured meats; just be sure to have each sliced ¼ inch thick at the deli counter. Do not use thinly sliced deli meats and cheese, as they will adversely affect the bread's texture. Use a mild lager, such as Budweiser; strongly flavored beers will make this bread taste bitter.

Note: Ingredients may have been altered from the original.

Directions at cookscountry.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer