Prosciutto Bread Recipe
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Category: |
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Ingredients: |
Ingredients: 2½ cups all-purpose or bread flour, plus more as needed
2 teaspoons instant yeast
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon sugar
3 tablespoons lard
4 ounces prosciutto, chopped
Olive oil for greasing the bowl
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Directions: |
Directions:Put the flour, yeast, salt, pepper, and sugar in a food processor; melt 1 tablespoon of the lard, add it to the other ingredients, and pulse to combine. With the machine running, pour in ¾ cup water and process until the dough comes together into a sticky ball, adding more flour or more water 1 tablespoon at a time if necessary. Turn out the dough onto a lightly floured counter and knead in the prosciutto until it’s fully incorporated, 3 or 4 minutes. Grease a large bowl with olive oil and put the dough in it, turning it over once to coat with oil. Cover with plastic wrap and let rise for 1 hour.
Turn the dough out onto a lightly floured counter and roll it into a rope roughly 20 inches long. On a piece of parchment, form the rope into a ring by slightly overlapping the two ends and pressing them together. Cover with plastic wrap and let rise for 1½ hours.
Heat the oven to 425°F. Put an ovenproof skillet (preferably cast iron) on the floor or the lowest rack while the oven heats. If you’re using a baking stone, put it on the rack above the skillet while the oven heats.
If using a baking stone, use the parchment to flip the dough directly onto the stone or flip it onto a peel or flexible cutting board and use the peel or cutting board to slide the dough onto the stone. Or just transfer the parchment with the dough onto a baking sheet. Partially pull out the rack with the heated skillet and very carefully pour 1 cup hot water into the skillet (it will create a lot of steam). Slide the rack back in and immediately close the oven door. Bake for 20 to 30 minutes, until the bread is golden and crusty. Melt the remaining 2 tablespoons lard and brush it over the loaf. Cool for a bit on a wire rack and serve warm or cool completely before storing.
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Cheesy Lard Bread |
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Ingredients: |
Ingredients: Knead ½ cup chopped or grated provolone into the dough along with the prosciutto.
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Directions: |
Directions:
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Bacon Or Pancetta Bread |
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Ingredients: |
Ingredients: Instead of the prosciutto, cook 4 ounces chopped bacon or pancetta in a skillet until it crisps and its fat renders. Remove it with a slotted spoon and let cool for a few minutes. Use the rendered fat in the dough instead of the melted lard, and knead the cooked bacon or pancetta into the dough. Use 2 tablespoons melted lard to brush the top of the dough as directed.
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Directions: |
Directions:
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Personal
Notes: |
Personal
Notes: Prosciutto bread (also known as lard bread) is a pork lover’s loaf, with chopped prosciutto kneaded into the dough and melted lard both in the dough and brushed on top. Lard is what gives this crusty, ring-shaped loaf its distinctive flavor, so use it if you can. However, if you can’t find it (or don’t want to use it), you can use butter, olive oil, or rendered bacon fat instead.
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This recipe for Prosciutto Bread is from