*  Exported from  MasterCook  *
 
                       SPRING STREET PROSCIUTTO BREAD
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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