Prosciutto, Rosemary And Pepper Bread
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
46
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2.5 tsps
Active Dry Yeast2 tbsps
Virgin Olive Oil (extra)1.5 tsps
Salt3.5 cups
Bread1.5 tbsps
Rosemary (chopped fresh)Directions:
1
In a large bowl or in the bowl of a heavy-duty electric mixer, sprinkle the yeast over the water and stir
2
Let stand until the yeast softens, about 10 minutes
3
Stir to dissolve the yeast
4
Using a wooden spoon or the paddle blade of the mixer, stir in the oil, salt and pepper
5
Gradually beat in enough flour to make a shaggy dough that clears the sides of the bowl
6
If kneading by hand, turn out the dough onto a lightly floured work surface
7
Knead the dough, adding more flour as needed, until the dough is smooth and elastic, about 10 minutes
8
If kneading by machine, change to the dough hook and knead on medium-low speed until the dough is smooth and elastic, about 8 minutes
9
If desired, knead on the work surface to check the consistency
10
Shape the dough into a ball
11
Transfer the dough to a lightly oiled large bowl
12
Turn to coat the dough with oil
13
Cover tightly with plastic wrap
14
Let stand in a warm place until doubled in volume, about 1 hour
15
Punch down the dough and shape into a ball
16
Return the dough to the bowl, turn to coat with oil, cover and let rise until doubled again, about 45 minutes
17
Position a rack in the center of the oven and preheat to 400 degrees F
18
Lightly oil a large baking sheet
19
Turn out the dough onto the work surface
20
Knead, gradually working in the prosciutto and rosemary
21
Flatten the dough into a 12-inch disk
22
Starting at a long end, roll up jelly-roll style
23
Pinch the seams shut
24
Place on a baking sheet, seam side down
25
Cover loosely with plastic wrap
26
Let rise until doubled in volume, about 30 minutes
27
Using a very sharp knife, cut 3 shallow diagonal slashes in the top of the bread
28
Bake until the bread is golden brown and sounds hollow when tapped on the bottom, 35 to 40 minutes
29
Cool completely on a wire rack
30
If desired, wrap in aluminum foil and store at room temperature up to 8 hours before serving