Homemade Prosciutto Bread
A rich prosciutto bread offers a savory indulgence that is worth the baking effort.
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Instructions
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Preheat oven to 450 F with a baking stone or sheet on the bottom shelf and another baking sheet on the oven bottom.
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In a stand mixer, combine 2 cups flour, malt, and yeast; then add pepper and salt and mix.
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Using the dough hook, add water and mix on low speed until the flour is moistened.
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Increase speed to medium and knead for 7 minutes.
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Add prosciutto and mix on low, adjusting dough consistency with flour or water if needed.
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Form the dough into a ball on a floured surface, cover, and let rest for 20 minutes.
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Roll the dough into an 18-inch rope, shape into a ring on parchment paper with overlapping ends, cover, and allow to rise until doubled, about 1 hour.
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Transfer the bread on parchment to the preheated stone or baking sheet and brush with half of the bacon grease. Add ice cubes to the bottom oven pan.
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Bake for 15 minutes, remove the parchment, and rotate the bread 180 degrees.
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Bake for another 5 minutes, then reduce the oven to 400 F and cook for 10 to 15 more minutes.
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Turn off the oven, prop the door open, and leave the bread inside for 5 minutes.
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Remove the bread, brush with remaining bacon fat or butter, and cool completely.