Ingredients Jump to Instructions ↓

  1. 2 1/2 ts Active dry yeast

  2. 1 c Warm (105-110F) water

  3. 2 Eggs

  4. 2 tb Olive oil

  5. 3 1/4 c Flour

  6. 1 1/2 ts Salt

  7. 1/2 ts Black pepper

  8. 1 c Fresh Parmesan cheese

  9. 2 c Minced prosciutto Cornmeal for dusting

  10. 1. Dissolve the yeast in the warm water in a large mixing bowl and set aside for 15 minutes.

  11. 2. Stir in the eggs and oil. Combine

  12. 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.

  13. 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,

  14. 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.

  15. 4. Punch down the dough and knead for 3 minutes. Divide the dough in half. Form each half into a oblong loaf. Sprinkle

  16. 2 baking sheets with cornmeal and place a loaf on each. Set aside to rise until doubled in size, about 1 hour.

  17. 5. Line the oven with wet baking tiles, stones or trays of terra-cotta chips and preheat to

  18. 425F.

  19. 6. Using a razor, make

  20. 6 slashes diagonally across the top of each loaf.

Instructions Jump to Ingredients ↑

  1. 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


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