Prosciutto Bread (AKA Lard Bread, AKA Frittola Bread
Prosciutto bread, also called lard bread, is exactly what it sounds like: a loaf of bread enriched with lard and stuffed with salty chunks of cured prosciutto.
Equipment
- 1 pizza stone or large cast iron cooking surface
Ingredients
- 2 1/4 cup flour, plus more if needed
- 1 packet dry instant yeast (2 1/4 tsp)
- 1 cup warm water
- 1 tsp sugar
- 1-2 tsp ground black pepper
- 1/2 tsp salt
- 3 tbsp lard (pork fat, or vegetable shortening)
- 1/2 cup provolone cheese, cut into 1/2 in cubes
- 1/4 cup pancetta, diced
- 8 oz sliced prosciutto, diced
Instructions
- In a large bowl, combine yeast, warm water and sugar. Let rest until bubbly, 5 minutes. Add 1 tablespoon melted lard, salt, pepper and flour and mix until dough comes together. Knead by hand or using dough hook on mixer (on medium) for ten minutes. Dough should be sticking to the bottom of the bowl, but if it seems too sticky and is sticking to the sides, add 1 tablespoon more flour at a time as needed. Oil a large bowl and place dough inside. Cover with kitchen towel and let rise in a warm area until doubled in size, about 1 hour.
- While the dough rises, fry the diced pancetta in a small skillet over medium-high heat until rendered and crispy.
- Invert dough out onto large sheet of floured parchment paper. Roll into a a large oval, approximately 15in by 12in. Spread prosciutto, pancetta and provolone on top. From the long end, roll dough into a log and twist the dough. Form dough into a ring. Cover with a tea towel and let rise again, 1 hour.
- Preheat the oven to 400. Place pizza stone or large cast iron cooking vessel in oven while it heats. Melt remaining 1 tablespoon of lard and brush onto bread. When oven is heated, remove pizza stone and use parchment to transfer bread onto it. Bake for 35-40 minutes, until golden brown. Remove from oven and brush with remaining 1 tablespoon melted lard.
