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italian-pecorino-and-prosciutto-bread

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is a traditional Italian Easter specialty known as torta di pasqua. It makes a tasty and savory addition to a brunch bread basket, and any left over make inspired post-holiday sandwiches.

Yield : Makes 1 loaf

Ingredients

  • 2 packages active dry yeast
  • ½ cup warm milk (110 to 115°F)
  • 4 large eggs
  • ¼ cup fruity olive oil
  • ¼ cup (½ stick) unsalted butter, melted and cooled
  • 3½ to 4 cups unbleached all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup freshly grated Pecorino Romano cheese
  • ½ cup shredded Swiss or Fontina cheese
  • 4 ounces thinly sliced prosciutto, cut into thin shreds

Directions

1. Stir the yeast into the milk in a large mixing bowl and let stand until dissolved, 5 to 10 minutes. Beat in the eggs, olive oil, and butter until well blended. Combine 3½ cups flour with the salt and pepper, add it to the yeast mixture, and stir to form a dough. Work in the cheeses and the prosciutto.

2. Transfer the dough to a floured work surface and knead, adding more flour if the dough is too sticky, until smooth and satiny, 7 to 10 minutes. Shape the dough into 1 round and bulbous loaf. Place on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1½ to 2 hours.

3. Preheat the oven to 400° F.

4. Bake the bread until the loaf sounds hollow when tapped on the bottom, 30 to 40 minutes. Let cool on a wire rack.


© 1990 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 12.

313kcal (16%)
146mg (15%)
0mg (0%)
91mcg RAE (3%)
151mg
18mg
14g
1g
1g
29g
101mg (34%)
545mg (23%)
6g (32%)
15g (24%)
2mg (13%)
 

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