Pane Prosciutto

I am in the home stretch here with the thesis. It is, in fact, due tomorrow! KP gets not only long-suffering husband points, but proof-reader points. He has an eagle eye for typos and I am so grateful!

This loaf disappeared quite quickly last week and I only had a quick bite of it before it walked out the door with my Peruvian neighbors Rossana and Sergio. You’ll have to ask them how it was. But it looked pretty.

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Pane Prosciutto

Adapted from the Village Baker

Half of the recipe of pain ordinaire

5 or 6 slices of prosciutto

After the pain ordinaire dough has risen the first time, flatten onto a worktable and layer the dough with prosciutto and roll into a tight log. Tuck the ends under and roll the dough into a tight, rough ball. Set aside and cover, let to rise 30 minutes. ImageImage

When it has risen this second time, flatten the dough out again and fold it over to form a half moon, with the round edge toward you. Seal and do this a few more times until you have a shape called a batard (not a boule, not a baguette, but a bastard). Some of the meat will be popping out of the dough.Image

Let this batard loaf rise, covered in a warm spot for an hour.

Preheat the oven to 400. Brush the loaf with olive oil, and slash it diagonally three times with a razor. Bake for 20 minutes.

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Play this while the bread is baking. Or, if tomorrow also happens to be the due date of your thesis. It’s the final countdown!

4 thoughts on “Pane Prosciutto

  1. Soooooo excited for you to complete your thesis! What’s it about, and/or what’ the title? Peace, energy, and Godspeed to you and your long-suffering husband, my dear! 🙂

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