3 Cheese Prosciutto Bread Recipes
3 CHEESE PROSCIUTTO BREAD
This is a variation of a basic no-knead bread that I've been experimenting with. Its really delicious and very easy! You can make changes for your own taste, as long as you stick to the basic blend of flour, water, salt and yeast. **Pizza Seasoning** I am using a store brand pizza seasoning grinder mix, but I'm screwing off the...
Provided by Helene Mulvihill
Categories Savory Breads
Time 15h10m
Number Of Ingredients 8
Steps:
- 1. mix flour, salt, yeast and pizza seasoning together. Add cheeses and mix by hand. Pour mixture into water and combine until well moistened. Turn dough into a large, well-grased, sealable container and close lid. sit for 12 hours on counter.
- 2. Turn dough onto floured cookie sheet. Dust with flour and fold edges into the middle several times. Each time you fold add a few pinches of the prosciutto until it is gone. Turn dough over with folded-in side under, and shape into ball.
- 3. sprinkle with flour and cover with plastic wrap. Sit for 2 1/2 hours.
- 4. put dutch oven into oven and pre-heat to 500 degrees. remove dutch oven, remove lid and gently and carefully drop dough into it. replace lid. bake for 30 minutes. remove lid and bake an additional 10 minutes.
- 5. remove dutch oven from oven and dump bread onto dry surface at once. Allow to cool.
GARLIC CHEESE BREAD WITH PROSCIUTTO
Make and share this Garlic Cheese Bread With Prosciutto recipe from Food.com.
Provided by Red_Apple_Guy
Categories Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Either make or purchase a 1.5 lb loaf of French or Italian bread (torpedo or batard shape).
- Slice along entire loaf without cutting all the way through the bottom crust.
- Cut the proscuitto into enough pieces to allow a piece per slice of bread.
- Mix the garlic into the cheese.
- Into each slice, slip one piece of ham and 1 to 2 tablespoons of cheese and garlic mixture.
- Line a baking sheet with a piece of foil 3 to 4 inches longer than the loaf.
- Crumple another sheet of foil to fit in the middle of the first sheet of foil to raise the middle of the loaf.
- Set the loaf on the crumpled foil so that the loaf is arched.
- Wrap the first sheet of foil around the loaf allowing the top of the loaf to be exposed and twist the ends of the foil to form a tight package.
- Sprinkle any remaining cheese mixture along the top of the loaf.
- Place in the center of a 350F oven and bake for 20 minutes or until the cheese is partially browned.
- Carefully remove the bottom sheet of foil and serve on a long platter or serve with the foil pulled away from the loaf for access.
Nutrition Facts : Calories 93.4, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.3, Sodium 226.5, Carbohydrate 11.3, Fiber 0.6, Sugar 0.2, Protein 4.1
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THREE CHEESE AND PROSCIUTTO STUFFED …
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- Place the two slices of cheddar on a cutting board, then top those with the two slices of Gruyere, then top each stack with a slice of Havarti. Cut each stack of cheese slices into 9 squares (like a tic tac toe board). Cut each slice of prosciutto crosswise. Wrap each small stack of cheese squares in a piece of prosciutto, encasing the cheese as best you can, but not being fussy about it (you will have one leftover little stack of cheese; that’s yours for snacking). Place the prosciutto wrapped cheese into the freezer for 30 to 60 minutes.
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper or foil. Separate the can of biscuits into individual biscuits and then use your fingers to gently separate each biscuit each one in half horizontally, creating two thinner rounds.
- Place a prosciutto-wrapped cheese square on one of the rounds, until half of the rounds have been topped with the squares, then place a second round of biscuit dough on top of the wrapped cheese. Use your fingers to gently pinch and seal the biscuits, working your way around the circles.
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Reviews 8Category BreadsServings 1
- Sprinkle the yeast over one cup of warm water and let sit until bubbly, about 5 minutes, then add the oil, flour, Parmesan cheese, salt and pepper, and just enough additional water as needed, mixing with a wooden spoon until a workable dough has been formed.
- Knead by hand on a lightly floured surface for about 10 minutes until you have created a smooth dough.
- Oil a large bowl twice the size of the bread, and place the dough in the bowl, cover it with plastic wrap, and let it rise in a warm spot until doubled, about 1 1/2 hours.
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