Prosciutto Bread with Provolone Recipe | America's Test Kitchen

Name: Prosciutto Bread with Provolone Recipe | America's Test Kitchen
Total time: 405 min
Ingredients: 3 cups (16 1/2 ounces/468 grams) bread flour; 1 1/2 teaspoons instant or rapid-rise yeast; 1 teaspoon salt; 1 cup mild lager, room temperature; 6 tablespoons water, room temperature; 3 tablespoons extra-virgin olive oil; 5 ounces (142 grams) (1/4-inch-thick) provolone cheese, cut into 1/2-inch pieces; 3 ounces (85 grams) (1/4-inch-thick) sliced prosciutto, cut into 1/2-inch pieces; 3 ounces (85 grams) (1/4-inch-thick) sliced pepperoni, cut into 1/2-inch pieces; 3 ounces (85 grams) (1/4-inch-thick) sliced capicola, cut into 1/2-inch pieces; 1 1/2 teaspoons coarsely ground pepper; Cornmeal

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Prosciutto Bread with Provolone combines savory Italian meats with melting cheese for a warm, hearty loaf that's a meal in itself.

Keywords

Desserts or Baked Goods
Pork
Cheese
Make Ahead
Breads

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Ingredients

3 cups (16 1/2 ounces/468 grams) bread flour
1 1/2 teaspoons instant or rapid-rise yeast
1 teaspoon salt
1 cup mild lager, room temperature
6 tablespoons water, room temperature
3 tablespoons extra-virgin olive oil
5 ounces (142 grams) (1/4-inch-thick) provolone cheese, cut into 1/2-inch pieces
3 ounces (85 grams) (1/4-inch-thick) sliced prosciutto, cut into 1/2-inch pieces
3 ounces (85 grams) (1/4-inch-thick) sliced pepperoni, cut into 1/2-inch pieces
3 ounces (85 grams) (1/4-inch-thick) sliced capicola, cut into 1/2-inch pieces
1 1/2 teaspoons coarsely ground pepper
Cornmeal