Prosciutto Bread with Provolone
Why just pile cured meats atop your bread when you can embed them deep within?
Why This Recipe Works
To make this bread extra-meaty, it all came down to the cut of prosciutto. Thinly sliced deli meat got wadded up and swallowed by the dough, but thicker slabs cut into ½-inch pieces proved to be just right. Using a combination of three meats—prosciutto, capicola, and pepperoni—along with some provolone cheese gave each bite a satisfying, savory mix of flavors. We added beer to boost the yeasty, fermented flavor of the bread without having to let it rise all day and opted for bread flour, with its high protein content, to form a strong gluten structure.
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