Prosciutto Tomato Bread Recipe Recipes Net

Ingredients

2tspactive dry yeast

⅓cupwarm water,110 degrees F

1cupHunt’s® Diced Tomatoes,drained, chopped

1cupSwiss cheese,shredded

1tspcumin

5ozprosciutto,chopped

2tbspfresh rosemary,chopped

1tspblack pepper,freshly ground

1½tspsalt

1pinchnutmeg

4eggs,beaten

3½cupsall-purpose flour,unbleached

½cupunsalted butter,softened

olive oil

Combine the warm water and yeast.

Let sit for 5 minutes until the mixture starts to foam.

Mix the tomatoes, cheese, cumin, prosciutto, and rosemary together in a mixing bowl. Set aside.

Mix the flour, salt, pepper, and nutmeg together in a separate large mixing bowl.

Make a well in the center, then add the tomato mixture, eggs, butter, yeast.

Mix until the mixture pulls from the sides. Dough will be sticky with a soft texture.

Lightly flour a work surface.

Knead the dough for 10 minutes, until smooth and elastic, adding more flour as needed.

Oil the bottom and sides of a clean bowl.

Place the dough in the bowl, then cover with a clean cloth or towel for 2 hours.

Punch the dough down, then let rest for 10 minutes.

Lightly oil a baking sheet.

Shape the dough into a round loaf, then place it on the baking sheet.

Cover for 1 hour until the dough has doubled in size.

Preheat the oven to 350 degrees F (175 degrees C).

Bake the bread for 1 hour and 15 minutes in the preheated oven until crust is golden brown.

Cool on a rack to room temperature.

Serve, and enjoy!