Homemade Prosciutto Bread

By
Kevin D. Weeks.
Kevin D. Weeks.
Kevin D. Weeks is a personal chef, cooking instructor, and food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 11/29/21
Homemade Prosciutto Bread

Joff Lee

Prep: 30 mins
Cook: 30 mins
Rising: 2 hrs
Total: 3 hrs
Servings: 10 servings
Yield: 1 loaf
Nutrition Facts (per serving)
164 Calories
3g Fat
27g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 10
Amount per serving
Calories 164
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 408mg 18%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 7g
Vitamin C 0mg 0%
Calcium 9mg 1%
Iron 0mg 2%
Potassium 89mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If ever, in a moment of aimless thought, you've pondered what heaven might smell like, this recipe will reveal the answer. It smells like a combination of bacon cooking and bread baking. And if you could eat heaven, it just might taste like this bread. 

Ingredients

  • 2 to 2 1/2 cups bread flour, divided

  • 1 tablespoon malt powder, or sugar

  • 3/4 teaspoon instant yeast

  • 1/2 teaspoon coarsely ground black pepper

  • 3/4 teaspoon salt

  • 1 cup warm water, 70 F to 90 F

  • 3 ounces prosciutto, 1/8-inch slices, cut into 1/4-inch pieces

  • 4 teaspoons bacon fat, divided

Steps to Make It

  1. Gather the ingredients.

  2. Using the whisk attachment on a stand mixer, thoroughly combine 2 cups flour, malt, and yeast. Add pepper and salt, and mix. (Note: The salt is added after mixing to avoid it coming into direct contact with the yeast.)

  3. Swapping to the dough hook, add water to the bowl and combine with flour at low speed (#2 on a Kitchen Aid) until moistened.

  4. Increase speed to medium (#4 on a KA) and knead for 7 minutes.

  5. Add prosciutto and mix in on low. The dough should be slightly tacky but not sticky. If it is too sticky, add a bit more flour a tablespoon at a time and knead in, if too dry, spray with a bit of water and knead in.

  6. Dump the dough onto a lightly floured counter, shape into a ball, dust lightly with flour, and cover with plastic wrap. Allow it to rest for 20 minutes.

  7. Place baking stone or a baking sheet on the bottom shelf of the oven and a baking sheet on the bottom of the oven. Preheat oven to 450 F.

  8. Roll dough into an 18-inch rope, form into a ring, overlapping ends by 2 inches on a sheet of parchment paper. Cover with a large bowl or oiled plastic wrap and allow to rise until doubled in bulk—about 1 hour.

  9. Transfer bread on parchment to either a baking stone or metal baking sheet and brush the bread with half of the bacon grease. Toss half a dozen ice cubes into the pan on the bottom of the oven.

  10. Bake for 15 minutes, remove parchment and rotate bread 180 F. Bake another 5 minutes and reduce heat to 400 F. Cook another 10 to 15 minutes. Turn oven off, prop open door, and leave the bread in the oven for 5 minutes.

  11. Remove bread from the oven, brush again with bacon fat or butter and allow to cool completely.

Recipe Variation

  • Use melted lard or butter instead of bacon fat, if you prefer.