Contributed by Kayte.
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).
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!