Spring Street Prosciutto Bread

1 c Warm (105-110F) water

2 Eggs

2 tb Olive oil

3 1/4 c Flour

1 1/2 ts Salt

1/2 ts Black pepper

1 c Fresh Parmesan cheese

2 c Minced prosciutto Cornmeal for dusting

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.