Parmesan Prosciutto Bread

Parmesan Prosciutto Bread

I did not get my act together soon enough to be a hostess for this month’s Twelve Loaves group…August’s theme was savory breads. An enticing  prosciutto bread recipe was tabbed in my new cookbook from Nick Malgieri, The Modern Baker, but I had been distracted by Nick’s plans to move into his first apartment in a couple weeks. Is it crazy to think this kid who tended to load dirty dishes into the dishwasher full of clean dishes could set up house with 3 other sophomore boys? Would any cooking take place? Any cleaning? I asked questions like “Does your room have curtains?”  His face scrunched up as he pondered, then replied, “I don’t think so.” “Will a queen sized bed fit into your bedroom?” He shrugged his shoulders. His assignment was a BIG TV and bar stools. Do these guys think of toilet bowl cleaner or hot pads? NOPE. That’s what moms are for. But they will have a huge screen to watch the basketball games and play video games into the wee hours of the night…I am SO relieved about that (insert sarcastic tone). But I know he’ll have a blast. I just won’t bring my white gloves when I visit. When things calmed down, I went to work on the Parmesan Prosciutto Bread.

Ingredients

  • 4 cups flour
  • 1½ teaspoon salt
  • 1½ teaspoon sugar
  • ½ tablespoon freshly ground black pepper
  • 4 teaspoons Red Star Platinum Yeast (a premium instant yeast)
  • 1½ cups warm water (about 120º if using Red Star Platinum Yeast)
  • 3 tablespoons olive oil
  • ½ cup grated Parmesan cheese
  • 6 ounces prosciutto, cut into approximately ¼ inch squares
  • 1 egg, beaten with 1 teaspoon of water, to glaze
Read the whole recipe on That Skinny Chick Can Bake