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Prosciutto Bread

Print Recipe
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pkg dry yeast
  • 1/8 tsp sugar
  • 3/4 cup warm water 105 to 115 degrees
  • 2 eggs beaten
  • 2 tsp fennel seed
  • 1 tsp salt
  • 3 to 3-1/2 cup all purpose flour
  • 1 cup minced onion
  • 2 tbsp olive oil
  • 1/2 lb prosciutto cut into julienne strips
  • 8 oz provolone cheese cut into julienne strips
  • 1 egg yolk
  • 1 tsp water

Method
 

  1. 1. Dissolve yeast and sugar in 3/4 cup warm water in a large bowl. Let stand 6 min.
  2. 2. Add eggs, fennel seed, and salt; stir well.
  3. 3. Gradually stir in enough flour to make a soft dough.
  4. 4. Turn dough out onto a well floured surface, and knead until smooth and elastic (8 to 10 min).
  5. 5. Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°F) free from drafts 1 hr. or until double in bulk.
  6. 6. Saute minced onion in olive oil until tender. Let cool slightly.
  7. 7. Add onion, prosciutto and cheese to dough. Knead gently to combine.
  8. 8. Shape into a 7 in round loaf. Place on a greased baking sheet.
  9. 9. Let raise in a warm place free from drafts, 30 min. or until double in bulk.
  10. 10. Combine egg yolk and 1 tsp water; brush on loaf.
  11. 11. Bake at 350 for 35 to 40 min or until golden. Let cool 10 min.

Notes

Some handwriting was difficult to read, particularly in the instructions section. Temperature for warm water specified as 105-115°F. Rising temperature specified as 85°F.

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