{"id":9542,"date":"2014-01-15T13:33:57","date_gmt":"2014-01-15T20:33:57","guid":{"rendered":"http:\/\/cooking-outdoors.com\/?p=9542"},"modified":"2014-07-06T09:49:47","modified_gmt":"2014-07-06T16:49:47","slug":"parmesan-prosciutto-loaf-recipe","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/parmesan-prosciutto-loaf-recipe\/","title":{"rendered":"Parmesan & Prosciutto Loaf Recipe"},"content":{"rendered":"

Parmesan & Prosciutto Loaf Recipe<\/h2>\n

A surprisingly easy and quick loaf of bread to put together and bake on the grill or in this case, the Camp Chef Italia Artisan Pizza Oven<\/a>, packed with flavor from the Prosciutto and dripping with delicious Parmesan cheese! Just add Pasta!<\/p>\n

<\/h2>\n

How to make Parmesan & Prosciutto Loaf Recipe<\/h2>\n

Ingredients<\/em><\/span><\/p>\n

1 1\/4 oz dried yeast<\/p>\n

1 tsp sugar<\/p>\n

1\/2 cup warm milk<\/p>\n

2 cups plain flour<\/p>\n

1 tsp salt<\/p>\n

1 egg, slightly beaten<\/p>\n

1 oz butter, melted and cooled slightly<\/p>\n

1 tbs milk, extra<\/p>\n

2 oz sliced prosciutto, finely chopped<\/p>\n

1\/2 cup grated Parmesan cheese<\/p><\/blockquote>\n

\"Parmesan<\/a><\/p>\n

Preparation<\/em> <\/span><\/p>\n

Mix the yeast, sugar and milk in a bowl.<\/p>\n

Cover and set aside in a warm place for 10 minutes, or until frothy.<\/p>\n

Mix the flour and salt in a bowl.<\/p>\n

Make a well in the center and add the egg, butter and frothy yeast.<\/p><\/blockquote>\n

\"Parmesan<\/a><\/p>\n

Mix to a soft dough and gather into a ball: turn out onto a floured surface and knead for 8 minutes, or until elastic.<\/p>\n

Put in an oiled bowl, cover loosely with greased plastic wrap and leave in a warm place for 1 1\/4 hours, or until doubled in size.<\/p>\n

Punch down the dough, turn out onto a floured surface and knead for 30 seconds, or until smooth.<\/p><\/blockquote>\n

\"Parmesan<\/a><\/p>\n

Roll out to a rectangle, 12″ x 8″, and brush with some extra milk.<\/p><\/blockquote>\n

\"Parmesan<\/a><\/p>\n

Sprinkle with the Prosciutto and Parmesan, leaving a border.<\/p>\n

Roll lengthways into a log shape.<\/p>\n

Lay on a greased baking tray and brush with the remaining milk.<\/p><\/blockquote>\n

\"Parmesan<\/a><\/p>\n

Slash the loaf at intervals.<\/p>\n

Leave to rise in a warm place for 30 minutes.<\/p><\/blockquote>\n

\"Parmesan<\/a><\/p>\n

Bake at 425\u00b0F for 25 minutes.<\/p><\/blockquote>\n

\"Parmesan<\/a><\/p>\n

\t\n
Parmesan & Prosciutto Loaf Recipe<\/div>\n
<\/div>\n
Recipe Type<\/span>: Bread<\/span><\/div>\n
Author: Recipe courtesy of \u201cThe Complete Barbecue Cookbook\u201d<\/span><\/div>\n
Prep time: