Italian Pecorino and Prosciutto Bread - Jungle Jim's International Market

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 Fontina or provolone cheese
• 4 ounces thinly sliced prosciutto, cut into thin shreds