jump to navigation

Prosciutto Bread

Contributed by Kayte.  

Breads, TWD, BBA, MB, CEiMB etc 019    The first recipe I made from the Breads Section of The Modern Baker by Nick Malgieri, was the one for Proscuitto Bread, on page 85.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).    

 The recipe makes two large loaves of bread and I was eager to try it as in BBA we made a Casatiello bread that was studded with meat and cheese and we all really loved it.  This bread was reminiscent of that bread, although the texture and taste was a bit different, even discounting that this recipe did not include cheese bits in it. 

Ingredients were:  flour, salt, sugar, black pepper, yeast, water, olive oil, and proscuitto.  There was very little in the way of kneading, just a folding over several times, and the recipe included two rises.  All in all, very straightforward and simple. 

It made a delicious bread, the guys were eating it out of hand and using it to make sandwiches as well.  I liked it okay, but it was a little over-salty for me, so next time I will not add as much salt as there is plenty of salt in proscuitto (that could definitely be different for different brands of proscuitto so I would taste the proscuitto first and then decide on how much additional salt to add). Breads, TWD, BBA, MB, CEiMB etc 022
Matt is holding a piece from the end (smaller than the middle pieces) so that you can see the meat inside the bread…a piece of that with a piece of cheese on top and out the door…teens are like that with portable food.  It’s exciting to be in the Breads section of the book and this was a great place for me to start!



1. ap269 - August 19, 2010

Here’s my version of the prosciutto bread. Something weird happend: I loved it straight from the oven, but didn’t like it at all the next day because the piggy flavor somehow really intensified over night! http://ap269.wordpress.com/2010/08/19/the-modern-baker-challenge-prosciutto-bread/

2. gaaarp - August 15, 2010

Here’s my take on this bread (and only a month and a half after Kayte baked hers): http://wp.me/pwL3l-hA

3. Anne Marie - July 13, 2010

Thanks for the tip about the salt

4. ap269 - July 6, 2010

Looks great! I’m not sure we can get prosciutto here – will have to find out!

5. Kayte - July 3, 2010

Here’s my post for the proscuitto bread! And for once I beat Phyl to it…who knew that was possible????


gaaarp - July 3, 2010

Nice job! And way to get it done early.

In my own defense, I was busy making Peter Reinhart’s sticky buns from Artisan Breads Every Day. To die for, that’s what they were.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: