Homemade Prosciutto Bread

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Using the whisk attachment on a stand mixer, thoroughly combine 2 cups flour, malt, and yeast. Add pepper and salt, and mix. (Note: The salt is added after mixing to avoid it coming into direct contact with the yeast.)

3. Step 3

   Swapping to the dough hook, add water to the bowl and combine with flour at low speed (#2 on a Kitchen Aid) until moistened.

4. Step 4

   Increase speed to medium (#4 on a KA) and knead for 7 minutes.

5. Step 5

   Add prosciutto and mix in on low. The dough should be slightly tacky but not sticky. If it is too sticky, add a bit more flour a tablespoon at a time and knead in, if too dry, spray with a bit of water and knead in.

6. Step 6

   Dump the dough onto a lightly floured counter, shape into a ball, dust lightly with flour, and cover with plastic wrap. Allow it to rest for 20 minutes.

7. Step 7

   Place baking stone or a baking sheet on the bottom shelf of the oven and a baking sheet on the bottom of the oven. Preheat oven to 450 F.

8. Step 8

   Roll dough into an 18-inch rope, form into a ring, overlapping ends by 2 inches on a sheet of parchment paper . Cover with a large bowl or oiled plastic wrap and allow to rise until doubled in bulk—about 1 hour.

9. Step 9

   Transfer bread on parchment to either a baking stone or metal baking sheet and brush the bread with half of the bacon grease. Toss half a dozen ice cubes into the pan on the bottom of the oven.

10. Step 10

    Bake for 15 minutes, remove parchment and rotate bread 180 F. Bake another 5 minutes and reduce heat to 400 F. Cook another 10 to 15 minutes. Turn oven off, prop open door, and leave the bread in the oven for 5 minutes.

11. Step 11

    Remove bread from the oven, brush again with bacon fat or butter and allow to cool completely.