Prosciutto, Rosemary, and Pepper Bread
- One ¼-ounce package active dry yeast or 1¾ teaspoons instant yeast
- 1¼ cups warm (105°F to 110°F) water
- 2 tablespoons extra virgin olive oil
- 1½ teaspoons salt
- ¾ teaspoon coarsely cracked black pepper
- About 3½ cups bread flour or unbleached all-purpose flour
- 4 ounces (¼-inch-thick) sliced prosciutto, chopped into ¼-inch dice
- 1½ tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
Instructions:
With the additions of prosciutto, fresh rosemary, and cracked pepper, a basic bread becomes a festive loaf.
- In a large bowl or in the bowl of a heavy-duty electric mixer, sprinkle the yeast over the water. Let stand until the yeast softens, about 10 minutes. Stir to dissolve the yeast.
- Using a wooden spoon or the paddle blade on low speed, mix in the oil, salt, and pepper. Beat in enough of the flour to make a shaggy dough that clears the sides of the bowl.
- If kneading by hand, turn out the dough onto a lightly floured work surface. Knead the dough, adding more flour as needed, until the dough is smooth and elastic, about 10 minutes. If kneading by machine, change to the dough hook and knead on medium-low speed until the dough is smooth and elastic, about 8 minutes. If you like you can knead on the work surface to check the consistency.
- Shape the dough into a ball. Transfer the dough to a lightly oiled large bowl. Turn to coat the dough with oil. Cover tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
- Punch down the dough and shape into a ball. Return the dough to the bowl, turn to coat with oil, cover, and let rise until doubled again, about 45 minutes.
- Position a rack in the center of the oven and preheat to 400°F. Lightly oil a large baking sheet.
- Turn out the dough onto the work surface. Knead, gradually working in the prosciutto and rosemary. Flatten the dough into a 12-inch disk, then roll up jelly roll–style. Pinch the seams shut. Place on the baking sheet, seam side down. Cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.
- Using a very sharp knife, cut 3 shallow diagonal slashes in the top of the bread. Bake until the bread is golden brown and sounds hollow when tapped on the bottom, 35 to 40 minutes. Cool completely on a wire rack.