Prosciutto and Parmesan Bread Ingredients 450g strong plain white flour 50g freshly grated parmesan cheese 1 ½ teaspoon of salt ½ teaspoon of freshly ground pepper 7g sachet of fast action dried yeast 15 ml olive oil 1 egg lightly beaten 250ml lukewarm water 50g prosciutto torn into small pieces( I used bacon chunks chopped and gently fried with smoked and sweet paprika to flavor it) Cornmeal for dusting Method Place the flour, Parmesan, salt, pepper and yeast in the mixer bowl. Using the dough hook on minimum speed gradually mix olive oil egg and lukewarm water to form a soft dough. Kneed for 1 minute on minimum and 4 minutes on speed 1 until smooth and elastic. Remove the bowl, cover with slightly greased cling wrap, and leave to rise in a warm place for about 1 hour or until doubled in size. Using the dough hook on minimum speed for 30 to 60 seconds to gently knead the dough to knock back. Transfer to a lightly floured surface and divide in two. Flatten each half into a round, and sprinkle over each half the prosciutto ham. Fold each piece in half, flatten slightly and sprinkle with the remaining ham. Roll up each roll, tuck in sides and roll into long loaves. Transfer to baking sheet dusted with cornmeal leaving a space between each leaves. Cover with lightly oiled film and leave to rise for about 30 minutes or until almost doubled in size. Preheat oven to 200 C. Brush the tops with water and dust with cornmeal; slash the tops of leaves diagonally 5 or 6 times. Bake for 20 minutes or until bread is golden or sounds hollow when tapped on its base. Cool on wire rack.
Posted on: Sun, 10 Aug 2014 00:50:52 +0000
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