How to Make Bread Stuffed with Prosciutto, Pepperoni, Capicola, and Provolone
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Test cook Bryan Roof makes host Julia Collin Davison a New York classic, Prosciutto Bread.
Get the recipe for Prosciutto Bread: cooks.io/2D8f4ZF
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I've made this . So GOOD!! ENJOY!
To make this bread extra-meaty, it all came down to the cut of prosciutto. Thinly sliced deli meat got wadded up and swallowed by the dough, but thicker slabs cut into ½-inch pieces proved to be just right. Using a combination of three meats-prosciutto, capicola, and pepperoni-along with some provolone cheese gave each bite a satisfying, savory mix of flavors. We added beer to boost the yeasty, fermented flavor of the bread without having to let it rise all day and opted for bread flour, with its high protein content, to form a strong gluten structure
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
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.
Doing the homework for all of us!
You're amazing! Word for word. My lord..
Born and raised in Brooklyn and I can remember my mother sending me to the bakery on early Sunday mornings with $5 in hand to get the lard bread hot out of the oven, I made your recipe for my family and friends, 8 loaves for the first batch and it was a winning recipe! Absolutely delicious and pretty close to what I remember from Brooklyn! I'll be making them again for Christmas, thanks for sharing!
This looks absolutely amazing! And Julia’s personality is so warm and pleasant!
So are her new fake hair extensions, lol.
This is like Bignolati, the Sicilian Sausage Bread - which is, indeed, one of the best tasting things in the world. Gonna have to try it again...
I grew up down the street from a bread bakery in Chicago where they twisted in Italian sausage into a crusty loaf of Italian bread. It was called cracklin’ bread. It was amazing and I haven’t seen anything like it since. This looks close. I might sub out the cured meats for cooked Italian sausage, and use the drippings in the bread.
This is a must try. Isn't it great how people have rediscovered bread making during the pandemic.
Growing up my dad used to bring this home from work. He said some guy used to bring it. He never knew the name of it but now after googling years later I finally found out it’s prosciutto bread. I need to find it or make it So delicious
It’s called “Tortano” and Italians make it at Easter.
And it is spectacular.
no oil
Thank you for the italian name. I will make more research.
Love it!!! And hahaha, you’re right, it’s almost a low-carb bread. Naturally!! 😀 Thank you for the great recipe!
I cannot wait to make this, ATK. I've been housesitting for my sister, and we've kept on the ATK channel, nearly 24hrs for our pug, to keep her company. When I'm home and eating my meals, I've become obsessed with your channel, especially this recipe. I'll be making this, this coming week, and I cannot wait. Thank you for sparking a love of cooking in me, something I've NEVER been interested in. I love eating out, but eating in? Mmmmm, not so much. Now? Yes, please.
Something like this make a good meals for a day trip or going to the beach. A nice hand held snack/meal.
I made this bread last evening. I used hard salami, pepperoni and prosciutto meats and my meats were sliced. I didn't think I'd care for the thick cubed meat version or the version with the pepper in it. And my beer was brown beer. Other than that, exactly the same. And great. Will make it again like today.
I have a confession. I went to my usual lard bread place in NYC, and even getting it fresh and then re-warming it, I prefer this recipe!
I used to make a very similar bread at a bakery/deli I used to work in. I would bake it in our pantone molds. It always sold out.
Excited to make a plant based version.
The Brooklyn Bread! Can’t hardly wait to make it.
I have a recipe for this I've made about a handful of times but you've given me a GREAT tip : I always struggle with the thin prosciutto but with your tip, from now on when I make it I'm going to go to the deli and order it thickly sliced! Brilliant. Isn't it utterly delicious?
I'm going to make this bread every Sunday morning.
OMG it has been so long since I've had a good piece of lard bread... I miss Brooklyn, I will have to try this recipe at home
Looks fantastic !! I love this bread ❤️ I will definitely make your recipe !! Thank you
I can’t wait to make this !!
I love that lard bread, I remember eating that all on it’s own when I was a kid & again in my mid 20’s! Awesome video, thanks 👍 9:18
Thank you so much. I've been wanting this recipe for years.
Wow this is awesome this is all I need this bread and a nice glass of wine beautiful
You’re supposed to drizzle olive oil along the top add some pecorino cheese as it cools. Jackpot
Amazing. This is going on my list of recipes to make this week. Cheers
Hi i always enjoy watching American test kitchen from TV to TH-cam is there any way your team can come up with keto recipes for bread/muffins/pancakes/Cakes dessert squares keto bombs and breakfast/lunch and dinner i really appreciate thanks
We Allways called it a heel loaf. All the cold cut heels went into it all my life though I never saw it with cheese in it.
i made it this week. absolutely delicious!
AMAZING recipe!! I'm going to make it!!
Love this recipe. Thanks
The master, Passion for Food, is in the room.
If you haven't subbed to his channel, you are missing the boat. Aside from his funny, cheesy jokes, he is an amazing Chef and has great tutorials, as well. Have to check him out.
You will be hooked! Promise.
That looks amazing! Must have a go! Thanks!
Send some my way. That looks great!
Looks fantastic. You should do a shoot out for the best brands for the needed meats, looks better than anything I’ve found locally.
Looks delish, add some good Marinara sauce for dipping and you just made a pizza dip bread!!
It is excellent. I’ve had this in NY and NJ, always a treat. In spite of the hand kneading, the “chunks” were not evenly distributed. Next time I may flatten dough then spread the chunks of meat and cheese over the dough, and roll it up before the last proof. I thought that the amount of filling would be too much for the amount of dough but it isn’t.
This bread looks incredible! How about of side of Marinara for dipping! Yum! Tortano-for Easter?!
I just watched an Italian restaurant on DDD/Food Network make it with Prosciutto, Mortadella, Pepperoni and Capacolla. They folded it up and it looked like a cinnamon swirl bread after it baked.
I’m making this ASAP!
Brings back memories 😊
Gonna make this so I could break bread and drink wine with my best friend like Joe Pesci and Robert De Niro in the Irishman. 😅
My dream come true!!
Im just now realizing that this guy's voice is similar to Brad Leone's, just without the heavy Jersey accent
This soundss amazing! Do you have the nutrition facts on it?
I love to taste it , yummy!!!
Made this today. Looked perfect but my crust was soft not crispy so I was disappointed. I did use convection so that might have made the difference. I will try again in regular heat mode. All and all delicious dipped in olive oil.
Bread with those lovely delicious meats and cheese ...cant go wrong!😛
When I make mine it's over stuffed, it's delish!
This is awesome. Making this tonight. I might add some shallots and a second cheese
I need a full recipe of the prosciutto bread
u showed this video already recently but i guess more people are in love with Bryan. or that bread...?
Great 👍
Thanks
I’ll bet it’s delicious. Looks terrific.
I wanna dip it in really good olive oil.
I’ve had this many times in Williamsburg Brooklyn - a baker had once explained it to me in this way - the recipe had come about through the frugality of the wife and home baker. Pork fat would be slowly rendered out from larger pieces of meat. The liquid fat would then be used in the bread (no olive oil was used). The actual cracklings and other crispy bits from the rendering would then be kneaded into the dough (no prosciutto and no cheese). I’m not saying that the vid is wrong but Prosciutto bread shouldn’t be confused with Lardo bread
*Note: This bread would only be available on Fridays
😋 Yum
Super
Thanks again
Y'all had me droolin'. (I'm a buckeye that fell underneath a peach tree in '66.)
Lol, great word picture!
@@aaronlopez3585 Thank you, sir. I have to admit that I stole it from my (2nd of 4) sister.
Does that mean you’re an Ohioan who moved to Georgia?
@@melc40276 Yes
Hmmm, meat and cheese bread. Sounds good!
If you wanted to modify this using sourdough starter, what would that look like?
Made was good and everybody liked it. Willbe making again
Man, it looks amazing! But one would really have to "commit"! It takes all day!
It may take all day, but only a few minutes of work at a time. Most of the time is spent waiting. Nice project for a rainy day.
Yummy .. Only made in mom and pop bakeries in NYC. Too bad they are now mostly gone☹️
Looks so good! Gotta make this!
I gotta try this!!!
It's like a stromboli all mashed together without the tomato sauce!
Nice !
What if you don't have a stand mixer? Can you do it by hand?
I need this bread!!!🙈😩🙈😩
Can you make this without an electric mixer?
I have got to make this
Like a pizza in a loaf.
💝😁 Awesome ill make that
Does ATK answer any posted questions?
is that 2,5 dl beer?
This called cicala bread in the Bronx
Any one get that recipe????? I cant open the link because you have to pay to join
Think this can be done without a big mixer?
Sure you can. It just means you will have to muscle it. I make all my breads without a big machine. Just me and my wooden spoon.
Yum
I mean, I do like these recipes, but mostly just here because Bryan is so damn cute.
i would eat all of that! 😋😋
YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!!!
Longest 3 hours of waiting ever
What could I use instead of capicola? I hate that stuff.
This is Meatbread, you can't just steal that from /tg/
At first I saw Prosseco bread 🤣
Looks pretty good but it also looks like it overcooked it just a little bit by about maybe 4 minutes or so.
The beer is giving it a dark look
Maybe in New England you can do that. I live in Eastern Kentucky, and I guarantee you if I ask my deli for prosciutto they are going to say “What!”. I’m not even sure I could find prosciutto in my local grocery store at all.
John Plum I’m working on it
You can use ham as a replacement.
I was thinking how good this would be with country ham
Rerun again
7:10 3 hours ! ! isnt the best part about Homemade Bread is eating it Hot from the oven?
why not 3 hours please?
Ironically, cutting open fresh baked bread straight from the oven causes it to stale and dry out faster. Letting it cool for 3 hours lets the steam within the bread cool, condense, and reabsorb into the bread allowing the bread to retain its supple, fresh texture longer. It's like resting meat after it's done. If you want your bread warm, warm it gently in the oven before eating after it has rested appropriately.
The delis have gotten into the habit of cutting the fat off before slicing
Alcohol substitute please, since I'm allergic to Alcohol.
In upstate NY we call that garbage bread ..
This bread is Meh.
I would try and get a rise out of you folks with a bread pun..
But I guess I'll just *stuff it.*
Hi, again.
Isn't that a little STUFFY?
Won't get a RISE out of me this time.
The master (you) is in the room. Yay! ⚘ 👏 ⚘
If you don't sub to Passion for Food, you are missing out.
Guaranteed. He and his corny jokes, and his recipes and vids are awesome.
He just posted an Asian-style Hombow meat recipe (meat and the bread dough) and has many other awesome recipes on his channel.
Google him and subscribe.
You will not regret it.
Pete and Repete went out in a boat. Pete drowned and who was left?
Pretty annoying to have to log in every time I want to see the recipe
it sucks
What, the recipe sucks? Or the website?
@@codymaltzman945 the web site
Dessert without gelatin
Are you kidding me? Addeo and Sons is NOT in Brooklyn, it’s in the Bronx. Maybe you should get your facts right. Aside from your mispronunciations, learn geography.
10 people have no taste buds.
Haters