Looks delish! I had the same experience as a child with that bread, I loved it. My Aunt Tillie used to make it. It was called lard bread and she actually used lard. That flavor was outstanding. It was so crispy. I like a little more pepper in mine. My uncle Vincenzo used to hold my tiny hand and we would walk to the bakery on sundays after church to get some semolina bread to have with the big family dinner. To this day semolina bread with sesame seeds is still my bread of choice. Those were the days 🥰🥰🥰
I've never had prosciutto bread, but going to college in NW Pennsylvania I had pepperoni bread a ton, and I can only imagine that the prosciutto bread is EVEN BETTER! I am going to have to make this for sure once I can get my hands on some chunk prosciutto (so probably after all this pandemic stuff blows over).
@@Zelmel you will LOVE it, except for the beer and oil this is similar to the way my aunt made it. She used lard she rendered herself and she put in the meat she had. Sometimes she put in leftover roasted pork and pork cracklings but pork cracking bread is called cicciole bread... It has lard and crispy pork cracklings and bits of roasted pork and some cheese like pecorino. So good!
I remember semolina bread from my childhood, but it's no longer available in my area. Pugliese is another wonderful bread variety. It's great for toast or grilled cheese sandwiches, but some might not like the larger crumb structure, since butter and cheese will seep through. It's a minor nuisance given the bread's taste and texture. I just wish Cook's Country would make a video for Pugliese (and semolina) bread.
The bread!!! What a lovely flash from the past that I was afraid I'd never find again. In my childhood it was called linguica bread, and didn't have as much cheese. But I'm thrilled to give it a try in any style. Salud!
I’ve tried the drop meatballs and even without the browning they are so flavorful and not to mention melt in your mouth tender. If anything could be labeled melt in your mouth it’s these
I had a memory of this and couldn't find the name, eventually did. I love your version! Easy to get ingredients and simple recipe. Yes it's been years since I've had some. Pictured in the beginning of the video.,Addeo & Sons is in the Bronx & they made the best. I remember the peppery taste. Thank you so much for this ! Can't wait to make it 🙂
I always buy prosciutto bread for hubby when I can find it on Long Island. Lately been finding it at Uncle Giuseppe. Now there is a recipe! Freezes well also
This is great. I was thinking of putting uncooked meatballs in my sauce. I will now. The bread is something my Italian friend talked about. He was from Brooklyn New York. I have to make this. As for provalone. We used it on our pizzas in a pizza house run by an Italian grandma. She learned from her Italian Grandma.
2 tips- use a portion control scoop, what the average person would think of as an ice cream scooper for your meatballs. I have 3 different sizes depending on what size I make that day. Split a whole onion in half and cook that with the sauce, take it out and dispose of it after. Drop butter in your sauce just before serving! I would do at least 4 tablespoons for that amount.
back in the day i got prosciutto bread from d&g bakery at 45 spring st in little italy. circular with a big hole in center and the meat was about half that size, precooked for a minute or two so it was like bread made with leftover bacon except of course it was prosciutto. i;m sure fat that came out was put back in the dough. so good couldn't stop once started but almost worth having a heartattack
I love these recipes. I will try them. The Prosciutto bread will be for an upcoming birthday party. I will need to use Canola oil in place of the e.v.o. because I do not like the flavor of the e.v.o...
mother's family from Naples never fried or browned their meatballs, they were dropped into hot simmering sauce and cooked on stove top until done. Tender and held together. Those meatballs could've used some chopped parsley etc.
I'm sure this bread is very tasty and it may be what you had in Brooklyn, but it's not "lard bread." Lard bread or cicoli or ciccioli bread (sometimes pronounced "cheekle bread") is made using lard that you render at home and the resulting cracklings, or "cicoli." These are similar to Mexican chicharrones, except chicharrones are refried to get them crisp. Of course, it does get complicated because there is a pressed dried fat product that goes by the same name. Anyway, my Italian immigrant mother made cicoli bread after buying fat to render the lard for everyday use. She'd make a dough, roll it out, spread it with lard, salt, lots of black pepper and the cracklings, roll it up and bake it. Delicious.
In Philly we had pepperoni bread omit the other meats and just using pepperoni this is the closest recipe I've been able to find. But is great as posted.
(Since she only used 4 quarts of water) It looks like the 'All-Clad d5® Stainless Brushed 8-Qt Stockpot' (BD55508). All-Clad has this description for the pot: "All-Clad d5® Stainless is the only cookware on the market with five alternating layers of stainless steel and aluminum for unparalleled culinary performance. An essential for every kitchen and available in a variety of sizes, the stockpot features high sides that slow the evaporation of liquids, providing the ideal design for creating a variety of stocks. The wide bottom of the pan allows for sauteing of ingredients before the addition of liquids for delicious soups and stews. Stockpots are also well-suited for canning, blanching, and preparing food in large quantities." Unfortunately, the 8-qt stock pot retails for $445, but you might find it on eBay for a little over $200. All-Clad also makes the 'ALL-CLAD Stainless 8-Qt Stockpot' (4508) that retails for $345, the 'All-Clad Mc2 8-Qt Stockpot' (7508) that retails for $265 and the ''All-Clad Stainless Steel 8-QT Multi-Pot' (E9078064), which is taller, that retails for $130. All-Clad also has other stock pots. Also consider that All-Clad has Black Friday sales -- and -- 'VIP Factory Seconds' at HomeAndCookSales (which is legit), where they're offering (given the noted $445 retail price) a 'second quality' version (with 'minor cosmetic scratches and/or dents') of the All-Clad BD55508 stock pot for only $170. (I don't know if their sales are year long or seasonal, so keep that in mind.) Unfortunately, the product is described as '8-Qt. Stockpot / BD5 - Second Quality' (instead of the BD55508) and the product description doesn't note five clad layers, but you could contact their 1-800 number to resolve this issue. Neither Cooks Country, nor America's Test Kitchen has a dedicated testing video on stock pots, but ATK tested 'Large Saucepans'. Of course, the expensive All-Clad won, but they also liked the Cuisinart 'Multiclad' saucepan. Given this, maybe consider the Cuisinart 'Multiclad Pro Triple Ply Stainless Cookware 8 Quart Stockpot' [which appears to come with a cover] (MCP66-24N) and retails for $100 or the Cuisinart 'Multiclad Pro Triple Ply Stainless Cookware 12 Quart Stockpot With Cover' (MCP66-28N) and retails for $130. It would probably be best to visit a Williams-Sonoma, or Sur La Table or Bed, Bath and Beyond or Macy's (or maybe Kohl's) to get a first hand look at All-Clad and Cuisinart stock pots or a Restaurant Supply store to check out options used by professional chefs (of varying costs). Hopefully you can find other comparative reviews (in your budget) before making a purchase. These videos for the Cuisinart stock pot might be of interest -- /watch?v=ogF-Q0KuIBc /watch?v=5tG-4Lz8AN4
Prosciutto bread...mmmmm!!! How would it be if we made a breakfast version with scrambled eggs, bacon, sausage, ham and cheese? Or a beef version with steak, meatballs and cheese??? Ooooooo, the possibilities...!!!! D'em drop meatballs... Yes!!!!
ANy reason not to add a tsp of Onion Powder - OR some finely minced onion to the meatballs - I like that flavor and have always put onions in my meatballs
So I have a question, the blender you all use is the Breville, but you've also said that you have Vitamix blenders in the kitchen, why is there a need for both models?
I love that bread and meatballs!! 3 cups (16 1/2 ounces) bread flour 1 ½ teaspoons instant or rapid-rise yeast 1 teaspoon salt 1 cup mild lager, room temperature 6 tablespoons water, room temperature 3 tablespoons extra-virgin olive oil 5 ounces (1/4-inch-thick) provolone cheese, cut into 1/2-inch pieces 3 ounces (1/4-inch-thick) sliced prosciutto, cut into 1/2-inch pieces 3 ounces (1/4-inch-thick) sliced pepperoni, cut into 1/2-inch pieces 3 ounces (1/4-inch-thick) sliced capicola, cut into 1/2-inch pieces 1 ½ teaspoons coarsely ground pepper Cornmeal VIEW INGREDIENTS KEY EQUIPMENT KEY EQUIPMENT - Paring Knives Paring Knives KEY EQUIPMENT - Stand Mixers (Inexpensive) Stand Mixers (Inexpensive) * BEFORE YOU BEGIN We love the combination of prosciutto, pepperoni, and capicola in this bread, but you can use 9 ounces of any combination of your favorite cured meats; just be sure to have each sliced ¼ inch thick at the deli counter. Do not use thinly sliced deli meats and cheese, as they will adversely affect the bread's texture. Use a mild lager, such as Budweiser; strongly flavored beers will make this bread taste bitter. 1 INSTRUCTIONS Whisk flour, yeast, and salt together in bowl of stand mixer. Whisk beer, room-temperature water, and oil together in 2-cup liquid measuring cup. 2 Fit mixer with dough hook. Mix flour mixture on low speed while slowly adding beer mixture until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes. 3 Reduce speed to low and add provolone, prosciutto, pepperoni, capicola, and pepper. Continue to knead until combined, about 2 minutes longer (some meats and cheese may not be fully incorporated into dough at this point; this is OK). Transfer dough and any errant pieces of meats and cheese to lightly floured counter and knead by hand to evenly incorporate meats and cheese into dough, about 1 minute. 4 Form dough into smooth, round ball and place seam side down in lightly greased large bowl. Cover tightly with plastic wrap and let dough rise at room temperature until doubled in size, about 1½ hours. 5 Line baking sheet with parchment paper and lightly dust with cornmeal. Turn out dough onto counter and gently press down to deflate any large air pockets. Cut dough into 2 even pieces. Press each piece of dough into 8 by 5-inch rectangle with long side parallel to counter's edge. 6 Working with 1 piece of dough at a time, fold top edge of rectangle down to midline, pressing to seal. Fold bottom edge of rectangle up to midline and pinch to seal. Flip dough seam side down and gently roll into 12-inch loaf with tapered ends. Transfer loaf to 1 side of prepared sheet. Repeat shaping with second piece of dough and place loaf about 3 inches from first loaf on sheet. Cover with greased plastic and let rise at room temperature until puffy and dough springs back slowly when pressed lightly with your finger, about 45 minutes. 7 Adjust oven rack to middle position and heat oven to 450 degrees. Using sharp paring knife in swift, fluid motion, make ½-inch-deep lengthwise slash along top of each loaf, starting and stopping about 1½ inches from ends. Bake until loaves register 205 to 210 degrees, 22 to 25 minutes. Transfer loaves to wire rack and let cool completely, about 3 hours. Serve. 8 TO MAKE AHEAD: Make dough through step 3, form into ball, and place seam side down in lightly greased large bowl. Cover tightly with plastic wrap and refrigerate for at least 16 hours or up to 24 hours. Let dough come to room temperature, about 3 hours, before proceeding with step five.
I have been making a “Sunday “ Gravy for 50 years , But I never seen or made this version before , I’m going to give give to a try to see how it comes out , `No wine and No tomato paste this interest me !!!!!!
i need to conform this recipe to use sourdough starter rather than instant yeast. Any suggestions on how to adjust? Will the starter tolerate the alcohol in the beer?
I grew up in NJ (bada boom, bada bing). We never browned meatballs before dropping them in the gravy (tomato sauce). I'd never heard of browning 1st until seeing it done on food network... I tried it once & thought it was just a waste of time...
I wish I could eat onion/garlic/alliums at all :( I need to find some good alternatives for all those great Italian salumi classics (or that are those) that don't have alliums in them so I can use them in dishes like this. My assumption is that I could get extra prosciutto, maybe soak some salt out of part of it, and add some spices myself to hopefully replicate the added flavor, but man is that effort.
Cooks Country, ATK, and Cooks Illustrated are all the same company. Cooks Illustrated was a magazine that came in the 90s and prided itself on the testings and recipe development. ATK was then spun off the magazine doing recipes found in CI. Cooks Country was their second magazine that does the same thing except does mostly classic american dishes. They usually go out and recreate classic dishes while at ATK they do American and international cuisine. The cooks country show was spun of the magazine with a more rustic setting, shot up in Vermont rather than Boston like ATK is shot in. Essentially, ATK and Cook Country are different with the kind of food they make.
So...I grew up in Brooklyn, and I have been making and eating this since i was a kid, about 50 years. The quality of the bread depends on the quality of the meats and cheeses that are used. If using pepperoni, a nice, dry-aged pepperoni should be used. It looks like you were using something akin to Hormel. The same with the cheese. I prefer to use the ends of pecorino romano, but if provolone is used, it should be aged and very sharp. I have *never* heard of adding beer. There really is no substitute for a few days of slow fermentation. Slow aged sausage, such as sweet or hot soppresata should be used as well. Occasionally, I add cracked Sicilian olives as well. And lard is essential. Knead the lard into the dough bit by bit for a truly delightful loaf. The name of this bread is hotly contested. Lard bread is widely used, but depending on what city in Sicily you are from, you may call this Pane Ansonia. Although this is available every day at most italian markets, for Easter, it is braided. At Christmas, the braid is formed into a wreath. Thank you for posting this. I moved to Boston when I was 18, and I searched all over the city for it. People in the stores in the north end looked at me like a dog hearing a whistle whenever I asked for it...what a pleasure to see this.
Addeo n sons is in the Bronx and still there it’s a staple on aurther ave . Brooklyn is awesome I’m from there great stuff also but the Bronx is the last safe heaven in New York
you are crazy -- a real cheesesteak has american cheese -- not whiz or provolone.. provolone is for south philly beef sandwiches... go visit there and you'll learn
@@cptannoyu2death834 Processed cheese food, is NOT cheese. Sorry, but cheese that has been reprocessed, and had a myriad of chemicals added to it does not classify it as actual cheese in my book, as well as many others. Enjoy your fake cheese if you like, I will not have it though.
it’s been a staple of shows since the first the e. coli outbreaks…the need to fully cook ground beef dries it out so the milk or liquid use compensates for the loss. you grew up not using it, but it has been used for years
We eat this every year from Caputo’s Bakery in Downtown Brooklyn! I love that you posted a recipe for prosciutto bread ❤️❤️❤️ Delish!
One of the aunties in our family makes the bread with pieces of sausage mixed in. That bread really is one of the best things I’ve ever eaten.
Looks delish! I had the same experience as a child with that bread, I loved it. My Aunt Tillie used to make it. It was called lard bread and she actually used lard. That flavor was outstanding. It was so crispy. I like a little more pepper in mine. My uncle Vincenzo used to hold my tiny hand and we would walk to the bakery on sundays after church to get some semolina bread to have with the big family dinner. To this day semolina bread with sesame seeds is still my bread of choice. Those were the days 🥰🥰🥰
I've never had prosciutto bread, but going to college in NW Pennsylvania I had pepperoni bread a ton, and I can only imagine that the prosciutto bread is EVEN BETTER! I am going to have to make this for sure once I can get my hands on some chunk prosciutto (so probably after all this pandemic stuff blows over).
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@@Zelmel you will LOVE it, except for the beer and oil this is similar to the way my aunt made it. She used lard she rendered herself and she put in the meat she had. Sometimes she put in leftover roasted pork and pork cracklings but pork cracking bread is called cicciole bread... It has lard and crispy pork cracklings and bits of roasted pork and some cheese like pecorino. So good!
I remember semolina bread from my childhood, but it's no longer available in my area. Pugliese is another wonderful bread variety. It's great for toast or grilled cheese sandwiches, but some might not like the larger crumb structure, since butter and cheese will seep through. It's a minor nuisance given the bread's taste and texture. I just wish Cook's Country would make a video for Pugliese (and semolina) bread.
Thank you for the prosciutto bread recipe, it means something as my BF used to bring me it warm from somewhere back in 1980.
I made the drop meatball an sauce recipe exactly as directed and it was delicious! Thank you.
The bread!!! What a lovely flash from the past that I was afraid I'd never find again. In my childhood it was called linguica bread, and didn't have as much cheese. But I'm thrilled to give it a try in any style. Salud!
Great
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God bless
Made both of these recipes this weekend. Both were amazing!
I’ve tried the drop meatballs and even without the browning they are so flavorful and not to mention melt in your mouth tender. If anything could be labeled melt in your mouth it’s these
I'm confused, haven't all cooks cooked there meatballs in the sauce? This is not a new revelation. Though I definitely brown mine first a bit.
I’ve been to Brooklyn a few times and southern Italy once but never tried prosciutto bread. 😂 Need to remedy this ASAP. Bread looks awesome.
Love lard bread the best grew up in Brooklyn 🤗🤗🤗
A little vino and some roasted peppers...perfect supper.
I had a memory of this and couldn't find the name, eventually did. I love your version! Easy to get ingredients and simple recipe. Yes it's been years since I've had some. Pictured in the beginning of the video.,Addeo & Sons is in the Bronx & they made the best. I remember the peppery taste. Thank you so much for this ! Can't wait to make it 🙂
I always buy prosciutto bread for hubby when I can find it on Long Island. Lately been finding it at Uncle Giuseppe. Now there is a recipe! Freezes well also
Wow a must try fried chicken and macaroni salad..Hi i love the recipess..Aleli here from the Philippines..Salute!!!
We got this all the time in Argentina but with cracklins. It's amazing!
This is great. I was thinking of putting uncooked meatballs in my sauce. I will now. The bread is something my Italian friend talked about. He was from Brooklyn New York. I have to make this. As for provalone. We used it on our pizzas in a pizza house run by an Italian grandma. She learned from her Italian Grandma.
You could turn that left over sauce and meatballs into a meatball sandwich! 👍❤️
I like the way you think.
Or go overboard and put it in that Prosciutto Bread.
What's a left over?
Breakfast, lunch and dinner. I am making this!👍
Love,love,love spaghetti w/ meatballs. I'm going to fix this for dinner.
2 tips- use a portion control scoop, what the average person would think of as an ice cream scooper for your meatballs. I have 3 different sizes depending on what size I make that day. Split a whole onion in half and cook that with the sauce, take it out and dispose of it after. Drop butter in your sauce just before serving! I would do at least 4 tablespoons for that amount.
back in the day i got prosciutto bread from d&g bakery at 45 spring st in little italy. circular with a big hole in center and the meat was about half that size, precooked for a minute or two so it was like bread made with leftover bacon except of course it was prosciutto. i;m sure fat that came out was put back in the dough. so good couldn't stop once started but almost worth having a heartattack
I always bought it from Mazzola bakery in Brooklyn.
Yummy! That bread looks so good!!!
Can’t wait to try the drop meatball
I love these recipes. I will try them. The Prosciutto bread will be for an upcoming birthday party. I will need to use Canola oil in place of the e.v.o. because I do not like the flavor of the e.v.o...
i’m terrible at baking and hate alcohol so this stings: that break looks amazing and probably tastes divine!
Love this episode, reminds me of The Sopranos.
mother's family from Naples never fried or browned their meatballs, they were dropped into hot simmering sauce and cooked on stove top until done. Tender and held together. Those meatballs could've used some chopped parsley etc.
I'm sure this bread is very tasty and it may be what you had in Brooklyn, but it's not "lard bread." Lard bread or cicoli or ciccioli bread (sometimes pronounced "cheekle bread") is made using lard that you render at home and the resulting cracklings, or "cicoli." These are similar to Mexican chicharrones, except chicharrones are refried to get them crisp. Of course, it does get complicated because there is a pressed dried fat product that goes by the same name. Anyway, my Italian immigrant mother made cicoli bread after buying fat to render the lard for everyday use. She'd make a dough, roll it out, spread it with lard, salt, lots of black pepper and the cracklings, roll it up and bake it. Delicious.
they explained in the preamble that it isn't lard bread, but rather a dish that evolved out of lard bread in the US.
I have been waiting for an easy meatball recipe that is delicious. This looks perfect!
I love this streamline approach to meatballs. Looks like a delicious result.
In Philly we had pepperoni bread omit the other meats and just using pepperoni this is the closest recipe I've been able to find. But is great as posted.
What is the make and model of the stock pot used for the pasta? I loved that it was wide enough for the entire bundle of pasta!
(Since she only used 4 quarts of water) It looks like the 'All-Clad d5® Stainless Brushed 8-Qt Stockpot' (BD55508). All-Clad has this description for the pot: "All-Clad d5® Stainless is the only cookware on the market with five alternating layers of stainless steel and aluminum for unparalleled culinary performance. An essential for every kitchen and available in a variety of sizes, the stockpot features high sides that slow the evaporation of liquids, providing the ideal design for creating a variety of stocks. The wide bottom of the pan allows for sauteing of ingredients before the addition of liquids for delicious soups and stews. Stockpots are also well-suited for canning, blanching, and preparing food in large quantities."
Unfortunately, the 8-qt stock pot retails for $445, but you might find it on eBay for a little over $200. All-Clad also makes the 'ALL-CLAD Stainless 8-Qt Stockpot' (4508) that retails for $345, the 'All-Clad Mc2 8-Qt Stockpot' (7508) that retails for $265 and the ''All-Clad Stainless Steel 8-QT Multi-Pot' (E9078064), which is taller, that retails for $130. All-Clad also has other stock pots. Also consider that All-Clad has Black Friday sales -- and -- 'VIP Factory Seconds' at HomeAndCookSales (which is legit), where they're offering (given the noted $445 retail price) a 'second quality' version (with 'minor cosmetic scratches and/or dents') of the All-Clad BD55508 stock pot for only $170. (I don't know if their sales are year long or seasonal, so keep that in mind.) Unfortunately, the product is described as '8-Qt. Stockpot / BD5 - Second Quality' (instead of the BD55508) and the product description doesn't note five clad layers, but you could contact their 1-800 number to resolve this issue.
Neither Cooks Country, nor America's Test Kitchen has a dedicated testing video on stock pots, but ATK tested 'Large Saucepans'. Of course, the expensive All-Clad won, but they also liked the Cuisinart 'Multiclad' saucepan. Given this, maybe consider the Cuisinart 'Multiclad Pro Triple Ply Stainless Cookware 8 Quart Stockpot' [which appears to come with a cover] (MCP66-24N) and retails for $100 or the Cuisinart 'Multiclad Pro Triple Ply Stainless Cookware 12 Quart Stockpot With Cover' (MCP66-28N) and retails for $130.
It would probably be best to visit a Williams-Sonoma, or Sur La Table or Bed, Bath and Beyond or Macy's (or maybe Kohl's) to get a first hand look at All-Clad and Cuisinart stock pots or a Restaurant Supply store to check out options used by professional chefs (of varying costs). Hopefully you can find other comparative reviews (in your budget) before making a purchase.
These videos for the Cuisinart stock pot might be of interest --
/watch?v=ogF-Q0KuIBc
/watch?v=5tG-4Lz8AN4
OMG!! I can hardly wait to try that bread!!! Great job!!
That prosciutto bread looks fantastic. Definitely a must try.
My mother always made drop meatballs , put them in the sauce, and cooked the sauce/ meatballs on low for 4-5 hours.
Add in some beef short-ribs for a real tasty sauce.
Prosciutto bread...mmmmm!!! How would it be if we made a breakfast version with scrambled eggs, bacon, sausage, ham and cheese? Or a beef version with steak, meatballs and cheese??? Ooooooo, the possibilities...!!!! D'em drop meatballs... Yes!!!!
Wow love bread and cheese!
I need to correct you Bryan but Addeos & Sons is in Little Italy 🇮🇹 on Arthur Ave in the Bronx.
For the prosciutto bread, can I make the dough then put in the fridge to bake the next day?
ANy reason not to add a tsp of Onion Powder - OR some finely minced onion to the meatballs - I like that flavor and have always put onions in my meatballs
Yum
Yummm!
Yummmm!!!!!
oooh could use the leftover meatballs to make a meatball sub
So I have a question, the blender you all use is the Breville, but you've also said that you have Vitamix blenders in the kitchen, why is there a need for both models?
I love that bread and meatballs!!
3 cups (16 1/2 ounces) bread flour
1 ½ teaspoons instant or rapid-rise yeast
1 teaspoon salt
1 cup mild lager, room temperature
6 tablespoons water, room temperature
3 tablespoons extra-virgin olive oil
5 ounces (1/4-inch-thick) provolone cheese, cut into 1/2-inch pieces
3 ounces (1/4-inch-thick) sliced prosciutto, cut into 1/2-inch pieces
3 ounces (1/4-inch-thick) sliced pepperoni, cut into 1/2-inch pieces
3 ounces (1/4-inch-thick) sliced capicola, cut into 1/2-inch pieces
1 ½ teaspoons coarsely ground pepper
Cornmeal
VIEW INGREDIENTS
KEY EQUIPMENT
KEY EQUIPMENT - Paring Knives
Paring Knives
KEY EQUIPMENT - Stand Mixers (Inexpensive)
Stand Mixers (Inexpensive)
*
BEFORE YOU BEGIN
We love the combination of prosciutto, pepperoni, and capicola in this bread, but you can use 9 ounces of any combination of your favorite cured meats; just be sure to have each sliced ¼ inch thick at the deli counter. Do not use thinly sliced deli meats and cheese, as they will adversely affect the bread's texture. Use a mild lager, such as Budweiser; strongly flavored beers will make this bread taste bitter.
1
INSTRUCTIONS
Whisk flour, yeast, and salt together in bowl of stand mixer. Whisk beer, room-temperature water, and oil together in 2-cup liquid measuring cup.
2
Fit mixer with dough hook. Mix flour mixture on low speed while slowly adding beer mixture until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes.
3
Reduce speed to low and add provolone, prosciutto, pepperoni, capicola, and pepper. Continue to knead until combined, about 2 minutes longer (some meats and cheese may not be fully incorporated into dough at this point; this is OK). Transfer dough and any errant pieces of meats and cheese to lightly floured counter and knead by hand to evenly incorporate meats and cheese into dough, about 1 minute.
4
Form dough into smooth, round ball and place seam side down in lightly greased large bowl. Cover tightly with plastic wrap and let dough rise at room temperature until doubled in size, about 1½ hours.
5
Line baking sheet with parchment paper and lightly dust with cornmeal. Turn out dough onto counter and gently press down to deflate any large air pockets. Cut dough into 2 even pieces. Press each piece of dough into 8 by 5-inch rectangle with long side parallel to counter's edge.
6
Working with 1 piece of dough at a time, fold top edge of rectangle down to midline, pressing to seal. Fold bottom edge of rectangle up to midline and pinch to seal. Flip dough seam side down and gently roll into 12-inch loaf with tapered ends. Transfer loaf to 1 side of prepared sheet. Repeat shaping with second piece of dough and place loaf about 3 inches from first loaf on sheet. Cover with greased plastic and let rise at room temperature until puffy and dough springs back slowly when pressed lightly with your finger, about 45 minutes.
7
Adjust oven rack to middle position and heat oven to 450 degrees. Using sharp paring knife in swift, fluid motion, make ½-inch-deep lengthwise slash along top of each loaf, starting and stopping about 1½ inches from ends. Bake until loaves register 205 to 210 degrees, 22 to 25 minutes. Transfer loaves to wire rack and let cool completely, about 3 hours. Serve.
8
TO MAKE AHEAD: Make dough through step 3, form into ball, and place seam side down in lightly greased large bowl. Cover tightly with plastic wrap and refrigerate for at least 16 hours or up to 24 hours. Let dough come to room temperature, about 3 hours, before proceeding with step five.
I have been making a “Sunday “ Gravy for 50 years ,
But I never seen or made this version before , I’m going to give give to a try to see how it comes out , `No wine and No tomato paste this interest me !!!!!!
i need to conform this recipe to use sourdough starter rather than instant yeast. Any suggestions on how to adjust? Will the starter tolerate the alcohol in the beer?
I grew up in NJ (bada boom, bada bing). We never browned meatballs before dropping them in the gravy (tomato sauce). I'd never heard of browning 1st until seeing it done on food network... I tried it once & thought it was just a waste of time...
what is the alternative of mild lager if we dont want to use.
I have been dropping meatballs since forever
I don't want to make that bread, but I would sure LOVE it if someone else would make it for me! 😄
Can this be done without beer?? Is there an alternative? I don’t drink alcohol
Alcohol cooks out
wa2k99 yea still :/ looking for a no alcohol alternative
@@knndyskful Use a good seltzer water or Pellegrino (its mineral water)-you think they're using beer in Italy to make that bread?
Super Video
Just wondering, why garlic powder in the meatballs instead of fresh garlic?
Can I do an egg wash?
WoW
That bread tho!
No that hard to make that 💚🇦🇺💯
I wish I could eat onion/garlic/alliums at all :( I need to find some good alternatives for all those great Italian salumi classics (or that are those) that don't have alliums in them so I can use them in dishes like this. My assumption is that I could get extra prosciutto, maybe soak some salt out of part of it, and add some spices myself to hopefully replicate the added flavor, but man is that effort.
No, you CANNOT get the recipe at their website unless you sign up for a free trial subscription.
Greetings!
Addeo & Sons from the Bronx
Does anyone know why she pounded the saltines instead of rolling them beneath the rolling pin?
Cuz that's the way she does it?
speed…they break apart easily so no need to go over them multiple times when whacking does the same
I want to make that bread but I don't like pepperoni so I will just add more prosciutto 😊☺
Add whatever meats you like. It is your's. You are the head of your prosciutto bread!
Just a question.. What is the difference between ATK and Cook's Country? Types of recipes developed?
Cooks Country, ATK, and Cooks Illustrated are all the same company. Cooks Illustrated was a magazine that came in the 90s and prided itself on the testings and recipe development. ATK was then spun off the magazine doing recipes found in CI. Cooks Country was their second magazine that does the same thing except does mostly classic american dishes. They usually go out and recreate classic dishes while at ATK they do American and international cuisine. The cooks country show was spun of the magazine with a more rustic setting, shot up in Vermont rather than Boston like ATK is shot in. Essentially, ATK and Cook Country are different with the kind of food they make.
@@mrleopard5475 Thank you. I was wondering where in Boston it looks like that!
@@mrleopard5475 Was also wondering this thank you for the explanation!
WorldMaxified I’m from Boston and ATK headquarters is located in Cambridge ma.
CptAnnoyU2death not anymore...they’ve moved to much bigger digs in the Boston Seaport District
So...I grew up in Brooklyn, and I have been making and eating this since i was a kid, about 50 years. The quality of the bread depends on the quality of the meats and cheeses that are used. If using pepperoni, a nice, dry-aged pepperoni should be used. It looks like you were using something akin to Hormel. The same with the cheese. I prefer to use the ends of pecorino romano, but if provolone is used, it should be aged and very sharp.
I have *never* heard of adding beer. There really is no substitute for a few days of slow fermentation.
Slow aged sausage, such as sweet or hot soppresata should be used as well. Occasionally, I add cracked Sicilian olives as well.
And lard is essential. Knead the lard into the dough bit by bit for a truly delightful loaf.
The name of this bread is hotly contested. Lard bread is widely used, but depending on what city in Sicily you are from, you may call this Pane Ansonia.
Although this is available every day at most italian markets, for Easter, it is braided. At Christmas, the braid is formed into a wreath.
Thank you for posting this. I moved to Boston when I was 18, and I searched all over the city for it. People in the stores in the north end looked at me like a dog hearing a whistle whenever I asked for it...what a pleasure to see this.
Ciao Bella, were those San Marzano D.O.P. tomatoes?
They better have been, or it is not real Italian!
@@RocRizzo love how a multiple generation american can tell others what’s real italian or not
Looks yummy! Would be better in the microwave!
Addeo n sons is in the Bronx and still there it’s a staple on aurther ave . Brooklyn is awesome I’m from there great stuff also but the Bronx is the last safe heaven in New York
How my husband and I can we come tu your show
Great video ♥! As a fellow TH-camr, I am contantly searching for creative ideas! Excellent Job!
Ashley Moore love your voice so lovely
you are crazy -- a real cheesesteak has american cheese -- not whiz or provolone.. provolone is for south philly beef sandwiches... go visit there and you'll learn
that is the most american bread i've ever seen
Did I hear “lard bread”??
Longest 3 hours ever
S12E05
*smile*
*nod*
I know it defeats the purpose of the "drop meatball", but even in that intro seeing meatballs going directly into sauce with no browning makes me sad.
You can use have the mixture for drop meatballs and fry the rest. I do this all the time.
why? browning isn’t original compared with the dropping of the meatballs…
I'm sorry but cheesesteak should be topped with Whiz. 😛
Sorry Philadelphia I wouldn’t feed Philadelphia cheesesteak to my dog.
Whiz is not cheese. Read the label!
@@RocRizzo It reads "Cheese Wiz".
Rocco Rizzo there is cheese in cheese wiz. Google it.
@@cptannoyu2death834 Processed cheese food, is NOT cheese. Sorry, but cheese that has been reprocessed, and had a myriad of chemicals added to it does not classify it as actual cheese in my book, as well as many others.
Enjoy your fake cheese if you like, I will not have it though.
Where did the use of milk come from in meatballs and meatloaf ? I've never used milk and never heard of it until about 5 yrs ago
I believe that it was a way to stretch the beef.
You use it to soak the bread. That's how we've always done it. Some people use water. But it's all good.
@@debradowling800 I use water or if I have it wine
Funny how everybody has their own way. Think the "right way" is however your mom or nana did it.
it’s been a staple of shows since the first the e. coli outbreaks…the need to fully cook ground beef dries it out so the milk or liquid use compensates for the loss. you grew up not using it, but it has been used for years