Prosciutto Bread with Provolone

Name: Prosciutto Bread with Provolone
Ingredients: 3 cups (16 1/2 ounces/468 grams), 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 (142 grams) (1/4-inch-thick), provolone cheese, cut into 1/2-inch pieces; 3 ounces (85 grams) (1/4-inch-thick) sliced, prosciutto, cut into 1/2-inch pieces; 3 ounces (85 grams) (1/4-inch-thick) sliced, pepperoni, cut into 1/2-inch pieces; 3 ounces (85 grams) (1/4-inch-thick) sliced, capicola, cut into 1/2-inch pieces; 1 1/2 teaspoons coarsely ground, pepper; , Cornmeal

Desserts or Baked Goods
Cheese
Pork
Make Ahead
Breads

By Katie Leaird ･ Appears in Cook's Country February/March 2018, Cook's Country TV

Why just pile cured meats atop your bread when you can embed them deep within?

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES Makes 2 loaves

TIME 1½ hours, plus 2¼ hours rising and 3 hours cooling

A cookbook recipe exclusively for All-Access members from The Savory Baker

Why This Recipe Works

This is a members' feature.