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Yeast: Parmesan and Prosciutto Bread




Source of Recipe


David


List of Ingredients




1-1/2-teaspoons active dry yeast
1/4-cup warm water
3/4-cup water
1-large egg
2-Tablespoons extra virgin olive oil
3-1/4-cups all purpose, unbleached flour
1-1/2-teaspoons salt
1/2-teaspoon ground black pepper
1-cup parmesan cheese, freshly grated
2-cups prosciutto, minced



Recipe



Dissolve the yeast in 1/4 cup warm water and
allow it to stand for approximately 15 minutes.
Add the additional water (3/4 cup) to the
dissolved yeast mixture. Stir in the eggs and
olive oil. Combine the flour, the salt, and
the pepper, and stir this combination into the
yeast mixture. Continue to mix until the
dough begins to hold together. Knead the dough
to a firm consistency. Combine the parmesan
cheese and the prosciutto, lightly dusting the
mixture with flour. Work this mixture into the
dough, and knead the dough until it is smooth
(approximately 10 minutes). Place the dough in a
lightly oiled bowl. Allow the dough to rise
until it is double it’s original size
(approximately 2 hours). Turn the dough onto
a flour dusted work surface, divide it into
two portions, and allow it to rest for 15
minutes. Dust a proofing board with flour. Press
each portion of dough into a 6 inch circle.
Beginning at the far edge of the circle, roll
the dough forward until it takes on an oblong
shape. When the nearest edge is reached, press
the edge of the roll to the bottom of the nearest
edge of the dough to form a seam. Place the dough
seam side down on the canvas or board. Cover it
with a cotton towel. Allow the dough to rise until
it is nearly double (approximately 1 hour). As the
dough is rising, place a baking stone in the oven
and set the temperature to 425 degrees (Fahr).
Allow the oven to heat for 30 minutes. Ease your
hands beneath a portion of dough and transfer it
to a lightly floured sheet of parchment paper.
Repeat with the second portion of dough. Make 6
slashes diagonally across the top of each portion
of dough. Slide a baker’s peel beneath the parchment
paper. Slide the parchment paper from the peel onto
the baking stone. Quickly spray the oven walls using
a plastic spray bottle filled with cold water. Spray
again in 5 minute intervals within the first 15
minutes. After 20 minutes, check the oven to be
certain that the dough is not browning too quickly.
If this is the case, cover the loaf with foil.
Allow the dough to bake until is is a deep golden
color (approximately 20 minutes). Remove the bread
from the oven and allow it to cool on a rack.