Parmesan Prosciutto Bread
A braided Parmesan Prosciutto Bread brings Italian flavors into your kitchen. This rustic yeast bread is enhanced with grated Parmesan cheese and Prosciutto.
Also known as Lard Bread and Brooklyn Bread, this version of the traditional Italian loaf is made with olive oil instead of lard. Provolone cheese is another common addition, but Parmesan provided delicious nutty undertones.
Why You Must Make
- This enticing recipe comes from the baking guru, Nick Malgieri. I had just purchased his new cookbook, The Modern Baker, and was ready to dive in.
- Bread with Prosciutto? That should be enough to persuade you!
- This is a great loaf to eat with butter, make a grilled cheese, or serve with almost any entree!
The aroma of this bread was intoxicating as it baked in the oven. I could not wait to dive in…and it did not disappoint.
- A typical prosciutto bread recipe has a nice hit of heat from freshly ground black pepper. I cut the amount in half to appease my picky family, but feel free to add a full tablespoon for a more authentic loaf.
- I used very thinly sliced prosciutto, but if you can get a nice slab instead, cut it into 1/4 inch cubes.
- You can also substitute the Parmesan for Provolone cheese. That may be cut into 1/4 cubes as well.
- If you’d like to make a true lard bread, adding melted lard instead of olive oil will give a nice crispy crust.
- This made one nice braided loaf, but if you’d like, shape the dough into two bâtards (think half-sized baguettes). Bake until the interior temperature reaches 205-210°.
My youngest, Nick, and I sampled a slice mid-afternoon. And then I had a couple more nibbles…just because. The decision to only add a half tablespoon of pepper was a good move. I was able to distinguish the Parm and ham flavors without either being overpowered by the pungent spice.
Frequently Asked Questions
Yes, you must store your prosciutto bread in the refrigerator since the prosciutto is perishable. It can also be frozen if wrapped airtight in foil, then plastic wrap or a Ziploc freezer bag. It keeps well for about 2 months. Defrost overnight in the refrigerator, and gently heat to serve.
Wrap your loaf in foil and place in a preheated 350° oven for about 15 minutes or until warm in the center.
Prosciutto Bread is terrific for breakfast, lunch, and dinner. Eat a slice with butter, use it to make a grilled cheese sandwich, or serve it with some olive oil for dipping doctored up with herbs, spices, and a splash of balsamic vinegar.
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Parmesan Prosciutto Bread
A braided loaf with grated Parmesan and Prosciutto
- 4 cups flour
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon sugar
- 1/2 tablespoon freshly ground black pepper
- 4 teaspoons Red Star Platinum Yeast (a premium instant yeast)
- 1 1/2 cups warm water (about 120º if using Red Star Platinum Yeast)
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 6 ounces prosciutto, cut into approximately 1/4 inch squares
- 1 egg, beaten with 1 teaspoon of water, to glaze
- Put 2 cups of flour, salt, sugar, pepper, and yeast into the bowl of your stand mixer fit with the paddle attachment. Mix to combine.
- Add warm water and mix till blended. Add the remaining flour and mix for a few minutes, switching out to the dough hook if your mixer seems over-taxed.
- Mix in olive oil and Parmesan. When those are incorporated, mix in prosciutto.
- Remove dough and place in a large greased mixing bowl. Cover and let rest for about an hour at room temperature (your dough does not need to double when using the Platinum yeast).
- Remove dough from bowl and place on lightly floured work surface. Pat out into a rectangle and divide dough into thirds.
- With each third of the dough, form a 16-inch snake. Line up the 3 snakes next to each other.
- Start braiding at the center till you reach one end. Pinch and tuck the tail under the end of the loaf. Repeat starting with the center and braiding to the other end.
- Move to a baking pan lined with parchment paper. Cover with a greased piece of plastic wrap and let rise in a warm location till doubled, about an hour.
- Preheat oven to 400º. Brush with one egg beaten with a teaspoon of water.
- Bake for about 45 minutes or till the internal temperature reaches 200 - 205º. Remove to cooling rack.
Yield: 1 large loaf
Adapted from The Modern Baker by Nick Malgieri
Serving Size:1 slice
Amount Per Serving: Calories: 184Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 547mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 8g
I served this right after my youngest went off to start his second year of college. 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.
45 Comments on “Parmesan Prosciutto Bread”
Hey Liz, I’ve got a question for you. I’m actually in the process of making this bread right now, I’ve just popped it in the oven! My question for you is this: once I started to separate the bread into the three pieces to make the snakes, the dough started coming apart. I got it braided and everything, did the egg wash and let it sit, and while it was rising the bread started coming apart! I pinched it back together as best I could, but it looks nowhere NEAR as pretty as yours. Is it common for the bread to come apart, or have I done something incorrectly? Also, this is my first time making bread, so I have NO idea what I’m doing 😀
LOVE the post, can’t wait to see/smell/TASTE how it turns out!
This is such a yummy bread…fingers crossed it works for you. When you said “coming apart” did you mean the ropes were separating from each other? The dough could be a little too dry if that’s the case…and I’ve been told that by brushing the ropes with just a touch of water could help them adhere. Hoping it all comes together when it’s fully baked. And even if it doesn’t look picture perfect, I hope it tastes amazing. Please let me know!!!
The ropes themselves looked like they were coming apart, like they were tearing? Once I put the egg wash on, it just seemed to make it worse. Oh well, it came out tasting FANTASTIC! It wasn’t the perfect pretty braid I’d hoped for, but it tasted amazing, especially with some garlic cream cheese spread on it! I’m definitely going to be making this again and again (and again, and again!), so thanks for the recipe! Hopefully next time my loaves will come out just as pretty as yours!
Thanks so much for the feedback! I’m sure your braids will get better each time you make a loaf 🙂