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Parmesan Prosciutto Bread on a wooden board

Parmesan Prosciutto Bread

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A braided Parmesan Prosciutto Bread brings Italian flavors into your kitchen. This yeast bread is enhanced with grated Parmesan cheese and Prosciutto.

Parmesan Prosciutto Bread on a wooden board

Parmesan Prosciutto Bread

August’s theme for our Twelve Loaves Group 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.

Parmesan Prosciutto Bread on a cooling rack

I tweaked the original Parmesan Prosciutto Bread recipe a bit, using instant yeast instead of dry active yeast, then decreasing the black pepper in half and adding a half cup of grated Parmesan cheese. 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.  

Both Nick and I sampled a slice mid-afternoon. And the 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. This recipe can also be made into two bΓ’tards (think half-sized baguettes) and baked for a shorter time. Thanks to my friend, Susan, of Create Amazing Meals, for her inspiration!

Overhead view of a Parmesan Prosciutto Loaf


Parmesan Prosciutto Bread on a cooling rack

Parmesan Prosciutto Bread

A braided loaf with grated Parmesan and Prosciutto

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Yield 1 loaf


  • 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 120ΒΊ 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


  1. Put 2 cups of flour, salt, sugar, pepper and yeast into 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.
  2. Mix in olive oil and Parmesan. When those are incorporated, mix in prosciutto.
  3. 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).
  4. Remove dough from bowl and place on lightly floured work surface. Pat out into a rectangle and divide dough into thirds.
  5. 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 to 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 till doubled, about an hour.
  6. Preheat oven to 400º. Brush with one egg beaten with a teaspoon of water.
  7. Bake for about 45 minutes or till internal temperature reaches 190-200º. Remove to cooling rack.

Yield: 1 large loaf


Adapted from The Modern Baker by Nick Malgieri

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 184Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 547mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 8g


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#TwelveLoaves August: Savory. After a gorgeous month of July stone fruit bread, our August baking mission is taking on a savory side. Think bread with cheese and spices. Garlic and onion, oh my! What savory mood are you in? Share your favorite savory bread recipe (yeast or quick bread). Let’s get baking!

Want to join the #TwelveLoaves group? It’s easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this August 2013, and posted on your blog by August 31, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.


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45 comments on “Parmesan Prosciutto Bread”

  1. this is the type of bread we would love to make at home…just irresistibly cheesy…perfectly baked and so scrumptious,yummm whats not to love in this loaf along side some garlic/herb butter…delicious πŸ™‚

  2. Mmmm… This would go so well with a soup.

  3. I know this bread would be a hit here! Silly mom… I remember when the biggest question my son had was “will a ping pong table fit in the diningroom???”. I’m sure he’s excited:@)

  4. lol Now that’s going to be something. Don’t worry Liz, the boys will take around 2 weeks and then they will find a pizza of the same age and they will clean and learn. =) The best way to learn a lesson, is to learn it hard at times. Now I want a slice of your gorgeous bread Liz. May I? =D

  5. This is like the perfect recipe for the bits of cheese and deli meats that never get eaten. Love it Liz! You might as well relax when you go visit your son, because you know youΒ΄ll gasp right? jaja!

  6. Cheese, meat, and bread all in one. All you need is to slice it and enjoy it with a glass of wine. A bit of butter would be good too.

  7. hahaha oh boys.

    This bread looks soo divine, I looove Parmesan anything

  8. Oh wow – I can just picture this as part of a charcuterie board. Can you FedEx me a loaf? πŸ™‚

  9. Trying to figure why twelve? The plaiting?? Pardon my silly question…..

  10. I found myself taking a deep breath without even thinking about it when you mentioned the intoxicating aroma. I can only imagine. It looks delicious.

    Regarding Nick, I’m smiling at his priorities. You may want to consider a wearing blindfold as well as leaving the white gloves at home. πŸ™‚

  11. they food looks delish so I am putting that to the top of my list

  12. What great bread! It looks and sounds delicious! Having raised and sending a couple of boys to college, I can related to what you’re saying.

  13. Oh Man…this looks so good Liz. Love bread, and with parmesan wohoo.
    Boys…they are something, they will learn I guess. I grinned reading the dishwasher thing, my teen just did that last week and I was shocked that the dishwasher was overflowing..:)

  14. The title alone caught my attention! This looks delicious Liz! Love parmesan and prosciutto together. And in a bread? Even better! πŸ™‚

  15. Oh, I try hard to stay away from bread and all its delicious empty carbs. I wouldn’t trust my willpower around this loaf, though. I can smell it already!

  16. Love this savory bread. I would use all the black pepper. Good luck with the move.

  17. l o v e l y & quite
    e a t a b l e <3

  18. My chapeau is off to you, Liz. You’ve secretly taken classes at Cordon Bleu, right? Your skills with bread are beyond! Bravo, my friend…Looks and sounds mighty tasty, too. =)

    P.s. Congratulations to Nick on his first apartment =)

  19. Lizzy, you bread making skills always impress the heck out of me. You need to seriously open a bakery. πŸ™‚ This loaf of bread is scrumptious looking. πŸ™‚

  20. Goodness gracious this is fantastic @Liz Berg! The look and photo is calling my name to eat this right now! BRAVO!

  21. I laughed when I read that paragraph about your son. Boys at that age are so messy, aren’t they? This loaf looks so heavenly, my friend. You just can’t go wrong with Parm and Prosciutto!

  22. Boys will be boys! A lovely loaf like this would not last long at my home and my sons would devour it.

  23. My dear fiend Liz.
    I love bread, or rather I’m crazy about bread. I trade some of my meals for various types of breads. This bread is very appetizing, it was with a beautiful appearance and color. I eat right now. Perfect! just the way you did.
    many kisses

  24. I love savory bread and making fresh bread at home is just so much fun…and delicious. I love the aroma when the bread is baking in the oven. This Parmesan Prosciutto Bread sounds perfect for any time!

  25. I would have this bread as a complete meal right out of the oven. Delicious! My husband was disgusting in college but he got over it thank goodness.

  26. So goldenlicious…Such my kind of bread!!!!!!

  27. Liz, you’ve hit on my biggest weakness – homemade bread! I love the ingredients in this recipe. I could see myself having a hard time not eating the whole loaf. Especially, if there was wine nearby – lol…

  28. Lizzy,
    This bread is fabulous! I make Proscuitto Bread for Easter and there’s never any left over. I usually have to hide some for the next day.

  29. You bread is perfectly golden and I love the parmesan-proscuitto pairing!

  30. Now you have me wanting to turn on my oven and make some bread – this bread in particular! Your loaf is just perfect Liz and I’m sure it is delicious!

  31. Great bread, Liz. I love baking bread but for some reason tend to do it in the fall. My son lived with three other guys in a mod, they called it, surrounded by other mods. What fun it was trying to get the huge screen into the teeny living room. Can’t say they cared about a couch. They did want curtains though as campus police were known to peek in the windows for things like drinking violations!

  32. It’s absolutely no better on this side of the world. Teenagers/uni students must be universal in neglecting the essentials and majoring on non-essentials like a floor-to-ceiling collection of video games. When we went on a family holiday to Fiji I gave my Archie a list of what to pack and it included swimmers and shorts. When we arrived he had one pair of rugby shorts (part of his school uniform) and told me they would suffice as swimmers and shorts. I took myself to the bar. xx

  33. Oh boy, I should not look at the house when my son (or could be daughter too?!) moved in with his/her friends! I should not hear any story or even visit.. just kidding. My “perfectionist” side will come out! xD Well, let them go through that stage and get over with. You don’t want 30-something year old doing that and they can move on. πŸ˜‰ Your bread looks fantastic! My prosciutto loving family will appreciate this loaf of bread!

  34. Ain’t homemade bread super! I love this braided savoury loaf….so soft and beautiful.

  35. I saw this on Google+ and had to come over to tell you that this is gorgeous bread! I can only imagine how it tastes. Maybe I should make it. πŸ™‚

  36. Your bread loaf is beautiful, Lizzy! Love the addition of the Parmesan, and Prosciutto in it. xoxo

  37. Eek! I think my housecleaning habits are frighteningly similar to a teenage boys … That said, this is my favorite sort of bread, yours turned out beautifully!!

  38. Mr. P has had a recent obsession with making bread. We wont lie, we have had some train wrecks of bread.. lol Pinned this because he need to make this recipe this weekend!!!

  39. This looks so good and beautiful! I hope when I grow up I can make loaves as gorgeous as you!

  40. What a perfectly golden loaf. Worth the wait to see this added to our #TwelveLoaves August challenge, Lizzy. Love this bread!!

  41. 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 πŸ˜€

    LOVE the post, can’t wait to see/smell/TASTE how it turns out!

    • Hi,Carolyn!

      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!!!

      • Hi Liz!

        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!

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