Prosciutto Bread (aka Lard Bread)
- 2 cups plus 3 tbsp bread flour
- 1 tbsp. malt powder (or 1 tbsp sugar)
- 3/4 tsp. instant yeast
- 1/2 tsp. coarsely ground black pepper (I used regular grind pepper and a scant 1/2 tsp)
- 3/4 tsp. salt
- 1 cup water (70F -90F)
- 8 oz. Prosciutto, 1/8″ thick, cut into 1/4-inch dice (no need to use Parma Prosciutto for this bread and you can substitute salami, sweet capicolo or pancetta or, if you don’t like the meats, you can try cheese but you should probably use half the amount)
- 4 tsp. bacon fat, lard, or butter, melted
Adapted from bakewelljunction.wordpress.com
Step 1: Mix flour, malt powder and yeast in a stand mixer. Combine salt with flour mixture in the mixer bowl – this is done separately from the first mixing so the salt doesn’t retard the action of the yeast.
Step 2: Add water to mixing bowl and mix into flour with dough hook on low to moisten. Knead for seven minutes on medium speed. Mix in prosciutto on low speed. Dough should be slightly tacky but not sticky. If dough is too sticky knead in more flour a little at a time. If the dough is too dry, spray with a bit of water and knead.
Step 3: Shape dough into a ball and place on a lightly floured surface. Sprinkle dough with flour, cover with plastic wrap and let rest for 20 minutes.
Step 4: Roll dough into an 18” cylinder and form into a ring. Ensure the ends stick together and place on parchment paper on a large cookie sheet. Spray dough with cooking spray and cover with plastic wrap. Let rise in a warm draft-free place until doubled for about 1 hour. I usually heat my oven to the lowest setting and then shut it off before placing dough into it to allow it to rise. Also, I like to let the last rise happen overnight but I didn’t have time for that this time.
Step 5: Use a pizza stone or baking sheet on a low shelf of the oven and place a baking sheet on the lowest shelf of the oven (or on the bottom of the oven if your heating element isn’t on the bottom of the oven). Preheat oven to 450 degrees for at least 10 minutes.
Step 6: Transfer bread to pizza stone or baking sheet in the preheated oven and brush with about 1/3 of melted butter. Add about half to a dozen ice cubes into the baking sheet on lowest shelf of the oven.
Step 7: Bake 15 minutes. Remove parchment paper and turn bread front to back to allow for even baking. Brush bread with about another 1/3 of melted butter. Add another dozen ice cubes. Bake another 5 minutes. Reduce temperature to 400 degrees. Bake another 10 to 15 minutes.
Step 8: Turn off oven and leave bread in the oven with door propped open for another 5 minutes.
Step 9: Remove bread from oven and brush with the remaining butter. Allow to cool but if you aren’t having company or bringing this bread to a function, this bread tastes delicious slightly warm and crispy.
Use this bread to make Saveur's stuffing.