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 bâtards (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

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

A braided loaf with grated Parmesan and Prosciutto

Ingredients

  • 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

Instructions

  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

Notes

Adapted from The Modern Baker by Nick Malgieri

Nutrition Information:

Yield:

16

Serving Size:

1 slice

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

HOW MUCH DID YOU LOVE THIS RECIPE?

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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.