PROSCIUTTO BREAD
A pandoro mold is traditionally used in Italy to make a sweet bread, but any heavy nine-cup mold may be used. Cooking times may vary.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- In bowl of electric mixer fitted with a dough hook, mix yeast and sugar with warm water; stir until dissolved. Let stand until foamy, 10 minutes.
- Add flour, salt, and pepper to yeast mixture. Mix on low speed until a smooth ball is formed (dough will be slightly sticky), 5 minutes. Transfer to a lightly floured surface, and pat into a 10-by-10-inch square. Scatter prosciutto and Fontina on top; press in.
- Pull four corners of dough into center, form a ball, and transfer, seam side down, to a lightly oiled large bowl. Cover with plastic wrap. Let rise in warm, draft-free place until doubled in volume, 1 hour.
- Heat oven to 425 degrees with rack placed in lower third. Punch down dough, pull four corners of dough into center to form a ball, and place in lightly oiled pandoro mold, seam side up. Cover with plastic; let rise until it is even with the top of the mold and slightly mounded, 30 minutes. Brush top with egg glaze. Bake until top is a dark golden brown, 35 minutes. Cover bread with a tent of aluminum foil; reduce heat to 350 degrees. Continue baking until base of bread sounds hollow when tapped and sides are golden brown, 30 to 40 minutes. Unmold bread onto cooling rack, top side down, until completely cool, 1 hour. (If sides of bread are not brown, set bread on oven rack, top side down, for another 5 minutes, until golden.) Bread will keep wrapped in plastic wrap for 1 to 2 days, although fresh bread always tastes best.
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Theresa Morgan
[email protected]This recipe was a bit too complicated for me, but the bread turned out great!
negan fd
[email protected]This bread was delicious! I would definitely make it again.
Courtney Smith
[email protected]This recipe was a little bit too salty for my taste, but overall it was still good.
Jade Grasiani
[email protected]This bread was easy to make and turned out great!
Wendy Ross
[email protected]I followed the recipe exactly and the bread turned out perfectly. It was delicious!
Suftan Khan
[email protected]This bread was amazing! The prosciutto was crispy and the cheese was melted and gooey. I served it with a side of marinara sauce and it was a hit with my family.
Alan Terblanche
[email protected]This recipe was a little bit too salty for my taste. I think I would use less prosciutto next time. Otherwise, the bread was delicious.
Samuel Charles
[email protected]This bread was easy to make and turned out great! The prosciutto was crispy and the cheese was melted and gooey. I served it with a side of marinara sauce and it was a delicious meal.
ExecutiveMiner
[email protected]I'm not a big fan of prosciutto, but I loved this bread! The cheese was melted and gooey, and the bread was soft and fluffy. I would definitely make this again, but maybe with a different type of meat.
SOORY BRO
[email protected]This bread was delicious! The prosciutto added a nice salty flavor and the cheese was perfectly melted. I served it with a side of marinara sauce and it was a hit.
Kirubel Solomon
[email protected]I made this bread for a potluck and it was a huge success. Everyone loved it! The bread was soft and fluffy, the prosciutto was crispy, and the cheese was melted and gooey. I will definitely be making this again.
Shrisha Shrestha
[email protected]This recipe was easy to follow and the bread was ready in no time. The prosciutto added a nice salty flavor and the cheese was perfectly melted. I would definitely recommend this recipe.
Husnain Zulfqar
[email protected]I followed the recipe exactly and the bread turned out perfectly. The prosciutto was crispy and the cheese was melted and bubbly. I served it with a side of marinara sauce and it was delicious.
winter Lustfield
[email protected]This prosciutto bread was a hit at my party! The combination of salty prosciutto, gooey cheese, and crispy bread was irresistible. I'll definitely be making this again.