PROSCIUTTO PARTY BREAD
Once upon a time, while exploring one of the many cookbooks in my office, Gwen
came across the inspiration for this recipe. It was a book that had a number of
quirks that make us crazy. Proportions were off, lots of measurements like “1 1/3
teaspoons,” and instructions that went sideways half the time. I gave the book away
to free up some space.
But the idea of putting prosciutto into bread was, in fact, too alluring not to take
up. So I made up the dough, changed the flour, the salt, the shape, the fat, and
the method. We shaped the dough into a pair of baguettes, thinking how great it
would be to slice and put cheese on for an appetizer, or slice and bake low and slow
to make crunchy toasts for spreads. Not to mention a healthy-sized chunk would
make an amazing sandwich any time of year!—Susan Reid
1 cup water ( 8 ounces) water
1/2 teaspoon salt
1 tablespoon diastatic malt powder
2 3/4 cups ( 11 5/8 ounces) King Arthur
Unbleached All-Purpose Flour
1/2 teaspoon black pepper
1 teaspoon instant yeast
3/4 cup ( 4 ounces) prosciutto, thinly
sliced and diced into 1/4" pieces
FOR THE DOUGH: In a large bowl or the
pan of your bread machine combine the
water, salt, malt, flour, black pepper, and
yeast. Use the dough cycle on your bread
machine and add the prosciutto when
the machine chimes for add-ins. Let the
machine complete its cycle.
If mixing by hand or machine, hold back 1
cup of flour. Add the prosciutto while the
dough is still wet and sticky, then add the
last cup of flour. Mix and knead the dough
until it’s soft and smooth, 6 to 8 minutes.
Cover the bowl and let rise until doubled.
TO SHAPE: Divide the dough in half and
shape into two 15" logs. Place them on a
parchment-lined sheet pan or pizza peel,
cover and allow to rise or an hour or until
doubled in bulk. While the bread is rising,
preheat the oven to 450°F. If you have a
pizza stone, place it in the lower third of
When the dough has doubled, slash it 5
times and spritz it generously with water.
Place the bread and parchment on the
stone and turn down the heat to 400°F.
Bake for 20 minutes, until a deep golden
brown. When done baking, turn off the
oven, prop the door and let the bread sit
for 5 minutes before removing. Yield: 2
baguettes, 20 small slices each.
Nutrition information per serving (3 slices, 32g): 62 calories,
3g protein, 11g carbohydrates, 1g fat, 0g fiber, 0g saturated
fat, 0g trans fat, 4mg cholesterol, 211mg sodium, 0g sugars,
1mg vitamin C, 1mg iron, 2mg calcium. Weight Watchers
Points Plus®: 2 points.