← Back to Search Results
baking Italian
 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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
raos-cookbook Rao's Cookbook
by Frank Pellegrino
a-new-way-to-cook A New Way to Cook
by Sally Schneider
american-masala American Masala
by Suvir Saran
good-to-the-grain Good to the Grain
by Kim Boyce
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
living-raw-food Living Raw Food
by Sarma Melngailis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
cooking-for-friends Cooking for Friends
by Gordon Ramsay
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?