3 Cheese Prosciutto Bread Recipes

THREE CHEESE BAKED PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
• Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake in preheated oven for 30 minutes, or until bubbly.

PANERA THREE CHEESE BREAD

Steps:

• To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.
• For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, cheeses and fermented starter. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl.
• Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400°F.
• Form the dough into loaves, cover with a warm, damp cloth and proof at room temperature for 30 minutes.
• Score the loaves with a sharp knife, spray with water and bake for 30 minutes, or until the crusts are a deep golden brown and the middle of the loaves is 190-200°F.
• Remove the bread from the oven and place on a cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.

PROSCIUTTO BREAD

Steps:

• In bowl of electric mixer fitted with a dough hook, mix yeast and sugar with warm water; stir until dissolved. Let stand until foamy, 10 minutes.
• Add flour, salt, and pepper to yeast mixture. Mix on low speed until a smooth ball is formed (dough will be slightly sticky), 5 minutes. Transfer to a lightly floured surface, and pat into a 10-by-10-inch square. Scatter prosciutto and Fontina on top; press in.
• Pull four corners of dough into center, form a ball, and transfer, seam side down, to a lightly oiled large bowl. Cover with plastic wrap. Let rise in warm, draft-free place until doubled in volume, 1 hour.
• Heat oven to 425 degrees with rack placed in lower third. Punch down dough, pull four corners of dough into center to form a ball, and place in lightly oiled pandoro mold, seam side up. Cover with plastic; let rise until it is even with the top of the mold and slightly mounded, 30 minutes. Brush top with egg glaze. Bake until top is a dark golden brown, 35 minutes. Cover bread with a tent of aluminum foil; reduce heat to 350 degrees. Continue baking until base of bread sounds hollow when tapped and sides are golden brown, 30 to 40 minutes. Unmold bread onto cooling rack, top side down, until completely cool, 1 hour. (If sides of bread are not brown, set bread on oven rack, top side down, for another 5 minutes, until golden.) Bread will keep wrapped in plastic wrap for 1 to 2 days, although fresh bread always tastes best.

THREE-CHEESE BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.)

GARLIC CHEESE BREAD WITH PROSCIUTTO

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.