Savory Parmesan Prosciutto Bread

Experience the rich culinary heritage of Italy with every slice of this exquisite Braided Parmesan Prosciutto Bread. This rustic, savory yeast bread is a true masterpiece, boasting a delightful blend of salty prosciutto and nutty Parmesan cheese that transforms ordinary baking into an extraordinary culinary adventure. Perfect for any occasion, this homemade Italian bread will undoubtedly become a cherished favorite in your kitchen.

Often recognized as “Lard Bread” or “Brooklyn Bread” due to its Italian-American roots, this particular rendition opts for wholesome olive oil, delivering a lighter yet equally flavorful profile. While many traditional recipes might call for Provolone, our chosen ingredient, authentic Parmigiano-Reggiano, infuses each bite with a deep, complex, and irresistibly nutty undertone, elevating this Parmesan Prosciutto Bread beyond the everyday.

Freshly baked Parmesan Prosciutto Bread on a wooden board under a red and white napkin, showcasing its golden crust and beautiful braid.

Contents

Why This Braided Parmesan Prosciutto Bread Deserves a Spot in Your Kitchen

Crafting homemade bread is a rewarding experience, and this Parmesan Prosciutto Bread stands out as a must-try recipe for several compelling reasons:

Inspired by a Master: This enticing recipe comes from the renowned baking guru, Nick Malgieri. Drawing inspiration from his acclaimed cookbook, The Modern Baker, this recipe promises professional-level results with accessible techniques. You’re not just baking bread; you’re exploring the wisdom of a true artisan.
A Symphony of Savory Flavors: The combination of savory prosciutto and rich Parmesan cheese baked into a soft, airy yeast bread is simply irresistible. Each slice offers a perfect balance of salty, umami, and nutty notes that will tantalize your taste buds. It’s a culinary experience that’s hard to replicate.
Remarkably Versatile: This savory braided bread is incredibly adaptable. Enjoy it warm with a pat of butter, use it to craft an elevated grilled cheese sandwich, or serve it as a sophisticated accompaniment to nearly any meal. Its robust flavors make it a fantastic pairing for soups, salads, and pasta dishes, or even as a standalone appetizer.
Impressive Presentation: The braided form of this loaf makes it a stunning centerpiece on any table. Its golden-brown crust and visible specks of prosciutto and Parmesan promise both visual appeal and delicious flavor.
A Taste of Italy at Home: Bring the authentic flavors of an Italian bakery into your home. This bread transports you to the rustic kitchens of Italy with every aromatic whiff and every delectable bite.

Essential Ingredients for Perfect Parmesan Prosciutto Bread

The secret to exceptional bread often lies in the quality of its ingredients. For this Italian bread recipe, choosing the right components will elevate your final product from good to unforgettable. Here’s a closer look at what you’ll need:

Kitchen Staples: You’ll need all-purpose flour, fine sea salt, a touch of granulated sugar, freshly ground black pepper, and high-quality extra virgin olive oil. These form the foundational structure and initial flavor base of your loaf.
Premium Yeast: For consistent and reliable results, we recommend using Red Star Platinum Yeast, a superior instant yeast known for its active and robust performance. Instant yeast simplifies the baking process as it doesn’t require prior proofing, making it ideal for both novice and experienced bakers.
Warm Water: The temperature of your water is crucial for activating the yeast. Aim for approximately 120ºF (49ºC) – warm to the touch but not scalding. This temperature ensures optimal yeast activity, leading to a perfectly risen and airy loaf.
Authentic Parmesan Cheese: Ditch the pre-grated green can! For truly delicious and aromatic bread, invest in real Parmigiano-Reggiano. Its sharp, salty, and distinctly nutty notes are incomparable and will shine through beautifully in every bite of this Parmesan Prosciutto Bread. Freshly grating it yourself also ensures maximum flavor and aroma.
High-Quality Prosciutto: The star of this savory bread! Use Prosciutto di Parma for its delicate texture and exquisite, savory-sweet flavor. For best results, cut the prosciutto into approximately ¼-inch cubes if you can find a thicker slab. If you have thinly sliced prosciutto, simply chop it into ¼-inch pieces. This size allows the prosciutto to distribute evenly throughout the dough and impart its wonderful flavor without overpowering the bread.
Egg Wash: A single large egg, whisked with 1 teaspoon of water, will create a beautiful golden glaze on your loaf. Ensure the egg is at room temperature for better emulsification and a smoother application. This simple step adds a professional finish and a slight crispness to the crust.

A freshly baked Parmesan Prosciutto Bread cooling on a wire rack, showcasing its texture and savory ingredients.

Expert Baking Tips for Your Parmesan Prosciutto Bread

The aroma that fills your kitchen as this prosciutto bread bakes is truly intoxicating – a prelude to the deliciousness that awaits. To ensure your loaf is nothing short of perfection, here are some expert tips honed over years of baking:

Adjusting the Pepper: A traditional prosciutto bread recipe often features a generous kick of freshly ground black pepper. While a full tablespoon adds an authentic punch, feel free to halve the amount, as I do for my family, if you prefer a milder flavor that allows the Parmesan and prosciutto to shine more distinctly. Always adjust to your personal preference.
Prosciutto Preparation: If you’re using thinly sliced prosciutto, simply chop it into ¼-inch pieces. However, if you can source a thicker slab of high-quality prosciutto, cutting it into ¼-inch cubes will provide more substantial bursts of savory flavor and a delightful texture within the bread.
Cheese Variations: While Parmigiano-Reggiano offers unparalleled depth, you can certainly experiment with other cheeses. Provolone cheese, cut into ¼-inch cubes, is a common and delicious substitute that will give a slightly different, yet equally appealing, flavor profile to your savory braided bread.
The Lard vs. Olive Oil Debate: For a truly traditional “lard bread” with a distinctively crispy crust and rich flavor, you can substitute melted lard for the olive oil. This will alter the texture slightly, adding a unique depth that many connoisseurs appreciate. Our recipe, using olive oil, provides a wonderful, slightly lighter alternative.
PRO-Tip: Optimal Proofing Conditions: Don’t rush your dough’s rise. Yeast activity is highly dependent on temperature. Many modern ovens come with a “proof” setting, typically around 88°F (31°C), which is the ideal environment for yeast to thrive and for your dough to develop properly. If your oven lacks this feature, a warm, draft-free spot in your kitchen or a slightly warmed oven (turned off after reaching about 100°F/38°C) can work wonders.
Shaping Your Loaf: This recipe yields one magnificent braided loaf. However, if you prefer smaller portions or wish to experiment with different shapes, divide the dough into two equal portions and shape them into “bâtards” – smaller, half-sized baguette-like loaves. Bake until their interior temperature reaches 205-210°F (96-99°C) for a perfectly cooked result.
PRO-Tip: Mastering the Braid: If you can braid hair, you can certainly braid bread! It’s a simple, elegant technique. Start by pinching the three strands of dough together firmly at one end. Then, alternate crossing one outer strand over the middle strand, working your way down the loaf. Once you reach the end, pinch the ends together securely and tuck both ends underneath the loaf for a neat, professional finish. This creates a beautiful presentation for your homemade Parmesan Prosciutto Bread.

Having tasted a slice mid-afternoon, I can confidently say that the decision to use a half tablespoon of pepper was a good one. It allowed the robust flavors of the premium Parmigiano-Reggiano and the exquisite prosciutto to truly shine, without being overshadowed by an overly pungent spice. This balance ensures every bite is a harmonious blend of rich, savory notes.

Overhead view of a golden-brown Parmesan Prosciutto Loaf on a wooden board, ready to be sliced.

Frequently Asked Questions About Parmesan Prosciutto Bread

Should Parmesan Prosciutto Bread be Refrigerated? Can it Be Frozen?

Yes, due to the perishable nature of prosciutto, it is essential to store your Parmesan Prosciutto Bread in the refrigerator. Wrap it tightly in plastic wrap or an airtight container to maintain freshness. For longer storage, this bread freezes beautifully. Wrap the cooled loaf first in foil, then in plastic wrap, or place it in a heavy-duty freezer bag. It will keep well for up to 2 months. To enjoy, simply defrost it overnight in the refrigerator and gently reheat.

How Do You Reheat Prosciutto Bread?

To restore your prosciutto bread to its freshly baked glory, wrap the loaf in aluminum foil and place it in a preheated 350°F (175°C) oven for about 15-20 minutes, or until it’s warmed through to the center. The foil helps to keep the crust soft and prevents it from drying out.

How Should You Eat Parmesan Prosciutto Bread?

This versatile Parmesan Bread, also known as Prosciutto Bread, is wonderfully adaptable for any meal of the day. For breakfast, a warm slice with a pat of butter is pure comfort. At lunch, transform it into an exquisite grilled cheese sandwich, or enjoy it as a hearty side with a fresh salad. For dinner, serve it alongside your favorite Italian dishes, or simply with a high-quality olive oil for dipping, perhaps doctored up with fresh herbs, red pepper flakes, and a splash of balsamic vinegar. It’s also fantastic as an appetizer, sliced and served with a charcuterie board.

What is the best type of flour to use for this recipe?

For this yeast bread recipe, all-purpose flour works perfectly. Its moderate protein content allows for a tender crumb while still providing enough structure for a good rise. If you’re looking for a slightly chewier texture, you could substitute a portion of the all-purpose flour with bread flour.

Can I make the dough ahead of time?

Yes, you can prepare the dough for your Parmesan Prosciutto Bread a day in advance. After the first rise, punch down the dough, form it into a ball, and place it in a greased bowl. Cover it tightly with plastic wrap and refrigerate overnight. The next day, remove the dough from the refrigerator and let it come to room temperature for about 30-60 minutes before proceeding with shaping and the final rise. This slow fermentation can even enhance the flavor.

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The Recipe:

Parmesan Prosciutto Bread

Prep Time
30 minutes

Cook Time
45 minutes

Total Time
1 hour 15 minutes

Yield
1 loaf

A braided loaf with grated Parmesan and Prosciutto

Ingredients

4 cups flour
1 ½ teaspoon salt
1 ½ teaspoon sugar
½ tablespoon freshly ground black pepper
4 teaspoons Red Star Platinum Yeast (a premium instant yeast)
1 ½ cups warm water (about 120º if using Red Star Platinum Yeast)
3 tablespoons olive oil
½ cup grated Parmesan cheese
6 ounces prosciutto, cut into approximately ¼-inch squares
1 egg, beaten with 1 teaspoon of water, to glaze

Instructions

Put 2 cups of flour, salt, sugar, pepper, and yeast into the bowl of your stand mixer fit with the paddle attachment. Mix to combine.
Add warm water and mix till blended. Add the remaining flour and mix for a few minutes, switching out to the dough hook if your mixer seems over-taxed.
Mix in olive oil and Parmesan. When those are incorporated, mix in prosciutto.
Remove dough and place in a large greased mixing bowl. Cover and let rest for about an hour at room temperature (your dough does not need to double when using the Platinum yeast).
Remove the dough from the bowl and place on a lightly floured work surface. Pat out into a rectangle and divide the dough into thirds.
With each third of the dough, form a 16-inch snake. Line up the 3 snakes next to each other.
Start braiding at the center till you reach one end. Pinch and tuck the tail under the end of the loaf. Repeat starting with the center and braiding to the other end.
Move to a baking pan lined with parchment paper. Cover with a greased piece of plastic wrap and let rise in a warm location till doubled, about an hour.
Preheat oven to 400º. Brush with one egg beaten with a teaspoon of water.
Bake for about 45 minutes or till the internal temperature reaches 200-205º. Remove to cooling rack.

Yield: 1 large loaf

Notes

Adapted from The Modern Baker by Nick Malgieri

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The quiet hours after dropping off my youngest for his second year of college offered the perfect opportunity to dive into this comforting baking project. It felt like a necessary ritual, a moment of grounding amidst the whirlwind of sending a child off to navigate dorm life with three other sophomore boys. Questions raced through my mind: would they manage cooking? Cleaning? Does his room even have curtains? (He wasn’t sure.) Would a queen-sized bed fit? (Another shrug.) His major contributions seemed to be a massive TV and bar stools.

These are the moments when you realize some things are just not on their radar – like toilet bowl cleaner or hot pads. That, it seems, is still mom’s territory. But I know they’ll have an absolute blast, immersed in basketball games and video game marathons into the wee hours. (Insert a heavily sarcastic sigh of relief here.) And I’ll just make sure to leave my white gloves at home when I visit. Once the parental anxieties settled, I found immense solace in the rhythmic process of preparing and baking this divine Parmesan Prosciutto Bread, a truly comforting reward for a parent’s heart.