by TiggyBee
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3 cups
all purpose flour
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1/4 -1/2 tsp dry active yeast
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1 teaspoon
salt
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1 1/2 cup
warm water
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4 ounces
prosciutto or pancetta, cubed
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4 ounces
smoked provolone, cubed
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egg wash (optional) I did!
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In a large mixing bowl, combine all the dry ingredients and with a wooden spoon, slowly add the warm water, until you get a semblance of dough.
Ask the hotline about this step!It will be rough looking, but that's okay. Cover the dough with cling wrap and let it rest overnight. After it's slept, it's going to look like a foamy mess, but you'll be on the right track. (promise)
Ask the hotline about this step!Add the pancetta or prosciutto and provolone to the foamy mess, flour your fingertips and dig in there with hands to mix it. Then, on a floured surface, dump the mess and roll it around until it doesn't stick. This is really a feel type of thing.
Ask the hotline about this step!In a large clean mixing bowl, place a clean dish towel and flour it. Place the dough in the towel, let rest for 2 hours and it should double in size. Preheat your oven to 400.
Ask the hotline about this step!Place the dutch oven over a low flame to preheat it and when heated, place the dough in it and bake for 30 minutes, covered. (don't worry about the shape it falls in, it'll look rustic) After 30 minutes, uncover and bake for an additional 20 minutes or so. After uncovered, optional egg wash will heighten the browning on top. If not, it'll still brown and be just as delicious!
Ask the hotline about this step!Place bread on a rack and allow to cool before cutting. (if you can wait that long!)
Ask the hotline about this step!I have been trying to get back to the recipe all week. Looks fabulous.
When this came out of the oven last night, it looked like something out of a bakery. Absolutely divine! My new favourite bread. Thanks TiggyBee!
Thanks so much Franca!! I'm absolutely thrilled that the bread turned out for you and thank you for letting me know...*smiles*
Love! Thanks for a great recipe, TiggyBee!!
Reminds me of the scallion and ham buns found in Chinatown bakeries, but Italian style!
Apparently, Eataly brings their sourdough starters and perhaps other starters from Italy.
Can I be your apprentice?
Wow, TiggyBee, this looks and sounds amazing! So glad you've found your bread baking courage!
This looks SO good! I am dying because I am cutting down on carbs, but this will do me in. Great directions too.
thanks monkeymom! sorry to interrupt the no carb thingy - completely understand!
Oh gosh...really, I was just guessing about the flours Eataly uses. I'm guessing a sour dough starter? Anyhow, I'm really looking forward to your thoughts on this!!! And their loaf was long and flat!!! : )
Will probably add some semolina as well, or maybe a bit of tipo 00. I can see having great fun playing with this! We're having a lot of cold, nasty rain here today and probably tomorrow, so the soup kettle will be simmering, as well, when I can get into the kitchen. Perfect timing on this great recipe. ;o)
My local deli-wine shop just started carrying 00 - a very big deal for Billings, MT - great thought, AntoniaJames, I'll toss some in as well.
Boulangere, The Food Mill carries something called "pizza flour" (just started carrying it, and the guy there says it's selling like crazy). I suspect that it's tipo 00 or contains quite a bit of it. Bought some but haven't used it yet. Definitely going to have a lot of fun with this recipe. ;o)
AntoniaJames and TiggyBee, I'm going to take a walk over to the deli-wine shop with Esmé the perfect dog, pick up some 00 and some nice smoked cheese, and try this out.
Making it this weekend to serve with Amanda's Button Mushroom Salad. It looks amazing! I'm so glad it followed you home.
On the to-do list for tonight, but of course, I'll be playing with the flours, with all due respect to Eataly. (I'm constitutionally incapable of making anything related to bread with one kind of flour. Thinking here a touch of rye and a little bit of barley flour.) Fingers crossed that my favorite grocery store's cheese section has smoked provolone. This bread sounds divine. My son, who returns to college Sunday morning, will feel like he's died and gone to heaven. ;o)
This looks so delicious! It is going right onto the weekend project list!