Italian Prosciutto Bread Recipe – Family Favorite

Ingredients List

Gathering your ingredients before you start is key to a smooth baking experience. Here’s what you’ll need for your delicious **Italian Prosciutto Bread**:

Step-by-Step Instructions for Beginners

Follow these detailed steps carefully, and you’ll have a gorgeous loaf of **Italian Prosciutto Bread** in no time! We’ve included plenty of tips to guide you through.

1. Step 1: Activate Your Yeast

   In a large mixing bowl (or the bowl of a stand mixer), combine the **warm water** (make sure it’s between 105-115°F / 40-46°C – too cold and the yeast won’t activate, too hot and it will die!), **granulated sugar**, and **active dry yeast**. Give it a gentle stir. Let it sit for 5-10 minutes. You’ll know your yeast is alive and well when it gets foamy and bubbly on top – this is called “blooming.” If it doesn’t foam, your yeast might be old or the water temperature was off, and you should start again with fresh yeast.

2. Step 2: Combine Dry Ingredients

   While your yeast is blooming, in a separate medium bowl, whisk together the **all-purpose flour** and **salt**. Whisking ensures the salt is evenly distributed, which is important for flavor and yeast activity.

3. Step 3: Mix the Dough

   Once your yeast is active, add the **2 tablespoons of olive oil** to the yeast mixture. Then, gradually add the dry flour mixture to the wet ingredients. If you’re using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. If mixing by hand, use a sturdy spoon or spatula until the flour is mostly incorporated.

4. Step 4: Knead the Dough

   Kneading is crucial for developing gluten, which gives bread its structure.

   • By Stand Mixer: Increase the speed to medium-low and knead for 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl.
   • By Hand: Turn the shaggy dough out onto a lightly floured surface. Knead by pushing the dough away from you with the heels of your hands, folding it back, rotating, and repeating. Continue kneading for 8-10 minutes. The dough should become smooth, pliable, and spring back when gently poked. A good test is the “windowpane test”: gently stretch a small piece of dough; if it can be stretched thin enough to see light through it without tearing, it’s ready!

   Beginner Tip: Don’t be afraid to knead! It might feel sticky at first, but resist adding too much extra flour, as this can make your bread dense. A light dusting is fine. If it’s *too* sticky, add flour a tablespoon at a time.

5. Step 5: First Rise (Bulk Fermentation)

   Lightly grease a large clean bowl with a little olive oil. Place the kneaded dough into the bowl, turning it once to coat the top with oil. This prevents it from drying out. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot (like a slightly warm oven that’s been turned off, or near a sunny window). Let it rise for 1 to 1.5 hours, or until the dough has roughly **doubled in size**. Patience is key here!

6. Step 6: Incorporate Prosciutto and Cheese

   Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Flatten it into a rectangle. Sprinkle the **diced prosciutto**, **shredded Provolone cheese**, and optional **dried rosemary** and **black pepper** evenly over the surface of the dough. Gently fold the dough over itself a few times and knead lightly for just 1-2 minutes to evenly distribute the fillings. Be careful not to overwork the dough at this stage, or it might become tough.

7. Step 7: Shape the Loaf

   Shape the dough into a tight loaf. You can form it into a traditional oval or a round boule. To get a good shape, pull the edges of the dough to the center and pinch them together at the bottom to create surface tension on top. Place the shaped loaf seam-side down on a parchment paper-lined baking sheet or into a lightly greased loaf pan (9×5 inch is ideal).

8. Step 8: Second Rise (Proofing)

   Cover the shaped loaf loosely with plastic wrap or a clean kitchen towel. Let it rise again in a warm, draft-free spot for another 30-45 minutes, or until it looks visibly puffy and has increased by about 50-75% in size. To test if it’s ready, gently poke the dough with a floured finger; if the indentation slowly springs back halfway, it’s ready to bake. If it springs back completely, it needs more time. If it collapses, it’s over-proofed (but don’t worry, it will still taste good!).

9. Step 9: Preheat Oven & Bake

   While the dough is on its second rise, preheat your oven to **375°F (190°C)**. Once preheated and the dough is proofed, place the baking sheet or loaf pan into the hot oven. Bake for 30-40 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C) with an instant-read thermometer. The bread should sound hollow when tapped on the bottom.

10. Step 10: Cool Completely

    This is arguably one of the most important steps! Once baked, immediately remove the bread from the pan (if using one) and transfer it to a wire rack to cool completely. **Resist the urge to slice into it right away!** Cooling allows the internal structure of the bread to set and steam to redistribute, which results in a better texture and flavor. This usually takes at least 1-2 hours.

Tips & Tricks for Perfect Prosciutto Bread

Baking bread is an art and a science, but these simple tips will help you achieve consistent success with your **Italian Prosciutto Bread**:

• Precision with Water Temperature: As mentioned, yeast is sensitive. Use a thermometer to ensure your water is in the 105-115°F (40-46°C) range. This is the sweet spot for activating active dry yeast without killing it.
• Don’t Skimp on Kneading: Proper kneading develops the gluten, which gives your bread its structure and chewy texture. If the dough is under-kneaded, your bread will be dense and crumbly. Over-kneading is rare by hand, but possible with a mixer; stop when it passes the windowpane test.
• Patience During Rising: Dough rising times are estimates. Factors like room temperature and humidity can affect how quickly your dough proofs. Always go by the visual cues (doubled in size, puffy) rather than strictly by the clock.
• Cooling is Non-Negotiable: Cutting into hot bread can release all the steam, leading to a gummy, unpleasant texture. Let it cool completely on a wire rack for the best results.
• Measure by Weight (If You Can): For more accurate and consistent results, consider investing in a kitchen scale and measuring flour by weight (1 cup all-purpose flour is typically 120-125 grams). This eliminates variability from how flour is scooped.
• Customize Your Fillings: Feel free to experiment! While prosciutto and Provolone are classic, try adding sun-dried tomatoes, black olives, or different cheeses like Gruyere or sharp white cheddar. Fresh herbs like thyme or sage would also be delicious.
• Storage: Store cooled bread in an airtight container or bread bag at room temperature for up to 3-4 days. For longer storage, slice the bread and freeze it in an airtight bag for up to 2-3 months.

Essential Baking Tools

Having the right tools makes all the difference, especially when you’re just starting out. Here are some essentials for this **Italian Prosciutto Bread Recipe** (and future baking adventures!):

• Mixing Bowl (at least one large one)
• Whisk (for dry ingredients)
• Baking Pan (a 9×5 inch loaf pan, or a large baking sheet for a free-form loaf)
• Measuring Cups (and spoons!)
• Spatula (for scraping bowls)
• Kitchen Scale (optional, but highly recommended for accuracy)
• Instant-Read Thermometer (for water temperature and checking bread doneness)
• Wire Cooling Rack

Nutrition Info (Estimated)

Here’s an estimated nutritional breakdown per serving of your **Italian Prosciutto Bread** (based on 12 servings per loaf). Please note these are approximations and can vary based on specific ingredients and portion sizes.

Frequently Asked Questions (FAQs)

Can I use instant yeast instead of active dry yeast?

Yes, absolutely! If using instant yeast, you can typically skip the “blooming” step. Just add it directly to your flour mixture and proceed with the recipe. However, for beginners, blooming active dry yeast is a great way to confirm your yeast is alive and active before committing to the whole recipe.

My dough isn’t rising, what went wrong?

This is a common beginner concern! The most likely culprits are:

1. Dead Yeast: Your yeast might be old or expired. Always check the expiration date.
2. Incorrect Water Temperature: Water that’s too hot will kill the yeast, and water that’s too cold won’t activate it. Stick to the 105-115°F range.
3. Cold Environment: Your dough needs a warm, draft-free place to rise. If your kitchen is chilly, try placing the covered bowl in a turned-off oven with just the light on, or near a heating vent.

Don’t worry, even a dense loaf will still be delicious!

Can I prepare the dough ahead of time?

Yes! After the first rise (Step 5), you can punch down the dough, incorporate the prosciutto and cheese, and then place the shaped loaf (Step 7) in the refrigerator overnight (up to 12-18 hours). The cold temperature will slow down the yeast activity. The next day, take it out and let it come to room temperature and complete its second rise (Step 8) for 1-2 hours before baking.

What kind of prosciutto should I use?

Any good quality prosciutto will work wonderfully. You can buy pre-diced prosciutto, or purchase thin slices and finely chop them yourself. The key is to get small pieces so they distribute evenly throughout the bread without creating large air pockets.

Can I add other ingredients or adjust the cheese?

Definitely! This recipe is very versatile. You can swap out Provolone for other hard or semi-hard cheeses like Gruyere, Fontina, or a sharp cheddar. Feel free to add other Italian-inspired ingredients like sun-dried tomatoes (drained and chopped), Kalamata olives (pitted and chopped), or a pinch of red pepper flakes for a little heat.

Ready to Bake Your Own Italian Prosciutto Bread?

You’ve made it to the end of our comprehensive guide! By now, you should feel fully equipped and confident to tackle this delicious Italian Prosciutto Bread Recipe. Baking bread from scratch is one of the most rewarding kitchen experiences, filling your home with an irresistible aroma and your belly with pure comfort.

Don’t be afraid to get your hands a little messy, and remember that practice makes perfect. Every loaf you bake will teach you something new. We encourage you to try this recipe, share your creations with friends and family, and most importantly, savor every single bite. Happy baking!