Prosciutto Provolone Bread

Sandwich Baked Right Into the Bread!

I like to watch cooking shows on TV to get inspiration! But as many of you have experienced, they make something you’d never eat or it has really complicated ingredients or steps in preparation.

My friend Adam told me about a really yummy looking episode he saw one night featuring this bread and said, “We HAVE to try that!” However, when we went back and watched the episode again, they went really fast, and they didn’t give the exact amount of the ingredients. They had everything premeasured in little bowls and just dumped it all together. I’m quite sure that’s because they want you to buy their cookbook for the actual recipe! LOL!! I scoured the internet for days and found combinations of different recipes and videos to compile this Prosciutto Provolone Bread recipe.

*Warning: This bread will make your house smell AMAZING! You may have to keep scavengers (both K9 & human) at bay … yeah, I’m talking to you Stormy!

Prosciutto Provolone Bread Recipe

Ingredients

3 cups (16 1/2 ounces) bread flour
1 1/2 teaspoons instant or rapid-rise yeast
1 teaspoon salt
1 cup mild lager, room temperature
6 tablespoons water, room temperature
3 tablespoons extra-virgin olive oil
5 ounces (1/4-inch-thick) provolone cheese, cut into 1/2-inch pieces
3 ounces (1/4-inch-thick) sliced prosciutto, cut into 1/2-inch pieces
3 ounces (1/4-inch-thick) sliced pepperoni, cut into 1/2-inch pieces
3 ounces (1/4-inch-thick) sliced capicola, cut into 1/2-inch pieces
1 1/2 teaspoons coarsely ground pepper

*Laurie’s Shopping Note: To make this bread, you have to get the right cut of prosciutto. You mostly see the paper-thin sliced prosciutto in the grocery store. What I DIDN’T know (now I do) is that you can go to the deli counter and ask them to cut you a thick slab so that you can cut it into chunks yourself at home.

*Laurie’s Note: You don’t have to use the combination of prosciutto, pepperoni, and capicola in this bread. You can use 9 oz. of any combination of your favorite cured meats; just be sure to have each sliced 1/4-inch thick at the deli counter. Do not use thinly sliced deli meats and cheese, as they will adversely affect the bread's texture.

Also, use a mild lager (like Budweiser), to help with the fermentation of the yeast. If you use a heavier, stronger flavored beer, it will make this bread taste bitter. And save the beer for the recipe folks! Drinking while baking could end badly! LOL!

Directions

1. Whisk flour, yeast, and salt together in the bowl of a stand mixer. Whisk beer, room-temperature water, and oil together in a 2-cup liquid measuring cup.

2. Fit mixer with a dough hook. Mix flour mixture on low speed while slowly adding beer mixture until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes.

3. Reduce speed to low and add provolone, prosciutto, pepperoni, capicola, and pepper. Continue to knead until combined, about 2 minutes longer (some meats and cheese may not be fully incorporated into dough at this point; this is OK).

4. Transfer dough and any errant pieces of meats and cheese to lightly floured counter and knead by hand to evenly incorporate meats and cheese into dough, about 1 minute.

5. Form dough into a smooth, round ball and place in a lightly greased large bowl. Cover tightly with plastic wrap and let dough rise at room temperature until doubled in size, about 1½ hours.

6. Line baking sheet with parchment paper and lightly dust with cornmeal. Turn out dough onto counter and gently press down to deflate any large air pockets. Cut dough into 2 even pieces. Press each piece of dough into an 8 by 5-inch rectangle with long side parallel to counter's edge.

7. Working with 1 piece of dough at a time, fold top edge of rectangle down to midline, pressing to seal. Fold bottom edge of rectangle up to midline and pinch to seal. Flip dough seam side down and gently roll into 12-inch loaf with tapered ends. Transfer loaf to 1 side of prepared sheet. Repeat shaping with second piece of dough and place loaf about 3 inches from first loaf on sheet. Cover with greased plastic and let rise at room temperature until puffy and dough springs back slowly when pressed lightly with your finger, about 45 minutes.

8. Adjust oven rack to middle position and heat oven to 450 degrees. Using sharp paring knife in swift, fluid motion, make ½-inch-deep lengthwise slash along top of each loaf, starting and stopping about 1½ inches from ends.

9. Bake until loaves register 205 to 210 degrees, 22 to 25 minutes. Transfer loaves to wire rack and let cool completely, about 3 hours. Serve.

*Laurie’s Note: Even though this bread is delicious by itself, I dipped it in a little basil-infused olive oil. So good!