San Petronio Bread
Category: Leavened Bread
Serves: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 440g |
| Water | 220g |
| Butter | 40g |
| Fresh heavy cream | 15g |
| Extra virgin olive oil | 10g |
| Fresh yeast | 8g |
| Fine salt | 5g |
| Prosciutto crudo (Italian cured ham) | 100g |
| Parmigiano Reggiano DOP (First portion) | 80g |
| Parmigiano Reggiano DOP (Second portion) | 30g |
| Butter (for topping) | 10g |
Instructions
-
Prepare the Dough: Begin by dissolving the fresh yeast in the warm water. In a large mixing bowl, combine the flour and the yeast-water mixture. Add in the extra virgin olive oil and mix thoroughly. Gradually incorporate the butter into the mixture until well combined.
-
Knead the Dough: Transfer the dough onto a lightly floured work surface. Dust the dough lightly with an additional 30g of flour. Knead the dough until it is smooth and elastic.
-
Let the Dough Rise: Once the dough has reached the desired consistency, shape it into a smooth ball (a technique known as “pirlotare”). Cover the dough with a damp cloth and leave it to rise for about 1 hour, or until it has doubled in size.
-
Prepare the Filling: While the dough rises, prepare the filling ingredients. Cut the prosciutto crudo into small slices and grate the Parmigiano Reggiano.
-
Shape the Bread: After the dough has risen, transfer it to a lightly floured surface. Roll out one portion of the dough into an oval shape, approximately 40 cm in diameter. Spread the grated Parmigiano Reggiano, followed by thin slices of prosciutto crudo, and finish with a final layer of grated Parmigiano.
-
Roll and Seal: Carefully roll the dough into a log, sealing the edges tightly to ensure the filling stays inside. Shape the dough into a ring by joining the ends and placing it onto a baking sheet lined with parchment paper.
-
Shape the Second Loaf: Repeat the rolling and filling process with the second portion of dough, creating a second ring.
-
Make Decorative Cuts: Using a sharp knife, make a few decorative cuts on the top of both rings of dough. This step adds visual appeal and ensures the bread rises evenly during baking.
-
Final Rising: Place small dollops of butter on top of the dough rings and sprinkle with the remaining grated Parmigiano Reggiano. Allow the bread to rise for another hour.
-
Bake: Preheat your oven to 180°C (350°F). Once the dough has completed its second rise, bake the bread in the middle of the oven for approximately 30 minutes, or until golden brown.
-
Serve: Once baked, remove the bread from the oven and allow it to cool slightly. Serve warm, and enjoy the delightful combination of melted cheese, savory prosciutto, and rich, buttery dough.
San Petronio Bread is a true delight for anyone who loves the combination of savory flavors wrapped in soft, pillowy bread. The addition of prosciutto crudo and Parmigiano Reggiano makes each bite rich and satisfying. This bread is perfect for sharing at special occasions or as a delicious accompaniment to any meal. Whether you serve it as an appetizer, a side dish, or simply as a snack, it is sure to be a hit at your table. Enjoy the warm, comforting flavors of Italy with this amazing recipe!
