*  Exported from  MasterCook  *

                      Spring Street Prosciutto Bread

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2   ts           Active dry yeast
   1       c            Water, warm (105-110 F)
   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

  Dissolve the yeast in the warm water in a large mixing bowl and set
  aside for 15 minutes.
  
  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.
  
  Combine the parmesan cheese and the prosciutto and lightly dust with
  flour. Work the mixture 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.
  
  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.
  
  Line the oven with wet baking tiles, stones or trays of terra-cotta
  chips and preheat to 425 F.
  
  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
 


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