Spring Street Prosciutto Bread Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 tsp: Active dry yeast,
1 cup: Warm, (105-110F) water
2: Eggs,
2 tbsp: Olive oil,
3 1/4 cup: Flour,
1 1/2 tsp: Salt,
1/2 tsp: Black pepper,
1 cup: Fresh Parmesan cheese,
2 cup: Minced prosciutto,
Cornmeal for dusting,
Directions:
1. Dissolve the yeast in the warm water in a large mixing bowl and set
aside for 15 minutes.
2. Stir in the eggs and oil. Combine 3 cups of the flour with the
salt and pepper, and stir into the yeast mixture. Knead to combine
adding more flour, a little at a time, to make a firm dough.
3. Combine the parmesan cheese and the prosciutto and lightly dust
with flour. Work the misture into the dough. Turn the dough out onto
a floured board and knead until smooth, 10 minutes. Return the dough
to a well-oiled bowl, cover, and set aside to rise in a warm place
until doubled in size, about 2 hours.
4. Punch down the dough and knead for 3 minutes. Divide the dough in
half. Form each half into a oblong loaf. Sprinkle 2 baking sheets
with cornmeal and place a loaf on each. Set aside to rise until
doubled in size, about 1 hour.
5. Line the oven with wet baking tiles, stones or trays of terra-cotta
chips and preheat to 425F.
6. Using a razor, make 6 slashes diagonally across the top of each
loaf. Bake until golden, about 40 minutes, spraying with a plant
mister every 5 minutes for the first 15 minutes of baking. Cool on a
wire rack.
Makes 2 loaves.
Source: New York Cookbook, Molly ONeill, 1993
From: D&G Bakery, Spring Street, Manhatten
Source from luhu.jp
aside for 15 minutes.
2. Stir in the eggs and oil. Combine 3 cups of the flour with the
salt and pepper, and stir into the yeast mixture. Knead to combine
adding more flour, a little at a time, to make a firm dough.
3. Combine the parmesan cheese and the prosciutto and lightly dust
with flour. Work the misture into the dough. Turn the dough out onto
a floured board and knead until smooth, 10 minutes. Return the dough
to a well-oiled bowl, cover, and set aside to rise in a warm place
until doubled in size, about 2 hours.
4. Punch down the dough and knead for 3 minutes. Divide the dough in
half. Form each half into a oblong loaf. Sprinkle 2 baking sheets
with cornmeal and place a loaf on each. Set aside to rise until
doubled in size, about 1 hour.
5. Line the oven with wet baking tiles, stones or trays of terra-cotta
chips and preheat to 425F.
6. Using a razor, make 6 slashes diagonally across the top of each
loaf. Bake until golden, about 40 minutes, spraying with a plant
mister every 5 minutes for the first 15 minutes of baking. Cool on a
wire rack.
Makes 2 loaves.
Source: New York Cookbook, Molly ONeill, 1993
From: D&G Bakery, Spring Street, Manhatten
Source from luhu.jp
Tags
: breads