Spring Street Prosciutto Bread

2 1/2 ts Active dry yeast

1 c Warm (105-110F) water

2 Eggs

2 tb Olive oil

3 1/4 c Flour

1 1/2 ts Salt

1/2 ts Black pepper

1 c Fresh Parmesan cheese

2 c Minced prosciutto

Cornmeal for dusting 1. Dissolve the yeast in the warm water in a large mixing bowl and set

aside for 15 minutes. 2. Stir in the eggs and oil. Combine 3 cups of the flour with the salt and

pepper, and stir into the yeast mixture. Knead to combine adding more flour, a little at a time, to make a firm dough. 3. Combine the parmesan cheese and the prosciutto and lightly dust with

flour. Work the misture into the dough. Turn the dough out onto a floured board and knead until smooth, 10 minutes. Return the dough to a well-oiled bowl, cover, and set aside to rise in a warm place until doubled in size, about 2 hours. 4. Punch down the dough and knead for 3 minutes. Divide the dough in half.

Form each half into a oblong loaf. Sprinkle 2 baking sheets with cornmeal and place a loaf on each. Set aside to rise until doubled in size, about 1 hour. 5. Line the oven with wet baking tiles, stones or trays of terra-cotta

chips and preheat to 425F. 6. Using a razor, make 6 slashes diagonally across the top of each loaf.

Bake until golden, about 40 minutes, spraying with a plant mister every 5 minutes for the first 15 minutes of baking. Cool on a wire rack. Makes 2 loaves. Source: New York Cookbook, Molly O'Neill, 1993 From: D&G Bakery, Spring Street, Manhatten