2 1/2 tsp active dry yeast
1 cup warm (105-110f) water
2 eggs
2 tbsp olive oil
3 1/4 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
1 cup fresh parmesan cheese
2 cup minced prosciutto
1 cornmeal for dusting
A Recipe for
Spring Street Prosciutto Bread
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
This Recipe for Spring Street Prosciutto Bread is one of thousands in the Recipes-to-go Bread Cookbook.
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
If you enjoy this Spring Street Prosciutto Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
This is a recipe for Spring Street Prosciutto Bread from the recipe cookbook of Recipes-to-go (Bread)
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
1. Dissolve the yeast in the warm water in a large mixing bowl and set
aside for 15 minutes.
2. Stir in the eggs and oil. Combine 3 cups of the flour with the
salt and pepper, and stir into the yeast mixture. Knead to combine
adding more flour, a little at a time, to make a firm dough.
3. Combine the parmesan cheese and the prosciutto and lightly dust
with flour. Work the misture into the dough. Turn the dough out onto
a floured board and knead until smooth, 10 minutes. Return the dough
to a well-oiled bowl, cover, and set aside to rise in a warm place
until doubled in size, about 2 hours.
4. Punch down the dough and knead for 3 minutes. Divide the dough in
half. Form each half into a oblong loaf. Sprinkle 2 baking sheets
with cornmeal and place a loaf on each. Set aside to rise until
doubled in size, about 1 hour.
5. Line the oven with wet baking tiles, stones or trays of terra-cotta
chips and preheat to 425F.
6. Using a razor, make 6 slashes diagonally across the top of each
loaf. Bake until golden, about 40 minutes, spraying with a plant
mister every 5 minutes for the first 15 minutes of baking. Cool on a
wire rack.
Makes 2 loaves.
Source: New York Cookbook, Molly O'Neill, 1993
From: D&G Bakery, Spring Street, Manhatten
Serves: 2
Spring Street Prosciutto Bread Recipe brought to you by Recipes To-Go