Hearty Prosciutto Parmesan Bread

Delight your senses and bring the heart of Italy into your kitchen with this incredible **Parmesan Prosciutto Bread**. This rustic, savory yeast bread is a true masterpiece, boasting the rich, nutty notes of grated Parmesan cheese and the irresistible salty essence of premium prosciutto. Each braided loaf is a testament to simple, yet profound, Italian flavors, perfect for any occasion.

Often recognized as **Lard Bread** or **Brooklyn Bread** in traditional Italian-American bakeries, our rendition offers a delightful twist. We opt for heart-healthy olive oil instead of lard, creating a bread that’s both flavorful and accessible. While provolone cheese is a common companion in many versions, we find that the sharp, complex character of genuine Parmesan cheese elevates this **Braided Prosciutto Bread**, infusing every bite with an unforgettable depth.

A freshly baked, golden-brown Parmesan Prosciutto Bread loaf on a rustic wooden board, partially covered by a red and white checkered napkin.

Contents

Why You Must Bake This Savory Italian Bread

There’s nothing quite like the aroma of freshly baked bread filling your home, and this Parmesan Prosciutto Bread takes that experience to an entirely new level. It’s more than just a recipe; it’s an invitation to create something truly special and delicious that will impress family and friends alike.

Inspired by a Baking Master: This enticing recipe is adapted from the acclaimed baking guru, Nick Malgieri. Drawing inspiration from his expertise, particularly from his seminal cookbook, The Modern Baker, this recipe has been perfected to bring professional results to your home kitchen.
The Irresistible Allure of Prosciutto: Need we say more? The mere mention of bread enhanced with savory, thinly sliced Italian ham like prosciutto is often enough to captivate any food lover. Its delicate saltiness and unique texture weave perfectly throughout the dough, creating pockets of intense flavor.
Unmatched Versatility: This isn’t just a bread; it’s a culinary chameleon. Enjoy a warm slice slathered with butter for breakfast, transform it into an epic grilled cheese sandwich for lunch, or serve it as an elegant accompaniment to nearly any dinner entrée. It’s also fantastic simply with a drizzle of quality olive oil.
The Joy of Homemade: Baking bread from scratch is a rewarding experience. The process, from mixing to kneading to watching it rise and bake, is incredibly therapeutic. The result is a warm, fragrant loaf that tastes infinitely better than anything store-bought, filled with wholesome ingredients you trust.

Essential Ingredients for the Perfect Loaf

Crafting this flavorful bread begins with selecting high-quality ingredients. Each component plays a crucial role in developing the bread’s rich texture and distinctive Italian taste. Here’s a detailed look at what you’ll need:

Kitchen Staples: You’ll begin with pantry essentials such as high-quality flour for structure, fine salt to enhance all flavors, a touch of sugar to activate the yeast and add a hint of sweetness, freshly ground black pepper for a subtle warmth and aromatic kick, and good quality olive oil, which provides richness and moisture, acting as a lighter alternative to traditional lard.
Premium Yeast: For consistent and reliable results, we recommend Red Star Platinum Yeast, a superior instant yeast designed for optimal rising and flavor development. Its fast-acting nature helps streamline the bread-making process without compromising on quality.
Warm Water: The temperature of your water is critical for activating the yeast. Aim for precisely 120º F (49°C). This temperature is ideal for proofing instant yeast, ensuring your dough rises beautifully. Using water that’s too hot can kill the yeast, while water that’s too cold will inhibit its activity.
Authentic Parmesan Cheese: Do not compromise on the cheese! Insist on freshly grated Parmigiano-Reggiano for its distinctive nutty, salty, and slightly sweet flavor. Avoid pre-grated cheeses in green canisters, as they often lack the authentic taste and texture necessary for this recipe. Freshly grated cheese melts better and provides a superior flavor experience.
High-Quality Prosciutto: The star of this savory bread is undoubtedly the prosciutto. Seek out genuine Prosciutto di Parma for its delicate texture and rich, nuanced flavor. If you can acquire a thicker slab, cutting it into approximately ¼-inch cubes will provide delightful pockets of savory ham throughout the bread. If only thinly sliced prosciutto is available, simply chop it into ¼-inch pieces to ensure even distribution.
Egg for Glaze: A single egg, brought to room temperature and whisked with 1 teaspoon of water, creates the perfect egg wash. Brushing this glaze over the loaf just before baking ensures a beautiful golden-brown crust with a subtle sheen, enhancing its rustic appeal.

A freshly baked Parmesan Prosciutto Bread loaf cooling on a wire rack, showcasing its braided texture and golden crust.

Expert Tips for a Flawless Braided Bread

The intoxicating aroma of this prosciutto bread as it bakes is truly captivating, promising a delightful culinary experience. My first bite certainly did not disappoint, and with these expert tips, yours won’t either.

Customize the Spice: A traditional prosciutto bread recipe often features a generous amount of freshly ground black pepper for a noticeable kick. While I reduced the amount to half a tablespoon to suit my family’s preference, feel free to use a full tablespoon for a bolder, more authentic flavor profile that truly highlights the savory notes. Adjust to your palate!
Prosciutto Consistency Matters: The texture of your prosciutto impacts the final loaf. I used very thinly sliced prosciutto, which melts seamlessly into the dough. However, if you can find a nice slab of prosciutto, cut it into ¼-inch cubes. These cubes will provide distinct, savory bursts of flavor and texture in every slice.
Cheese Alternatives: While Parmesan offers an exquisite nutty undertone, you can certainly experiment with other cheeses. Substituting Parmesan with provolone cheese, also cut into ¼-inch cubes, will yield a milder, creamier cheese flavor. Consider sharp cheddar for a different savory profile.
Embrace Tradition (or Not!): For those seeking a truly traditional “lard bread,” replacing the olive oil with melted lard will result in a distinctively crispy crust and a richer, more profound flavor often found in old-world Italian bakeries. Olive oil provides a lighter, equally delicious alternative.
PRO-Tip: Perfect Proofing: Do not rush the rising process! Proper proofing is essential for a light, airy texture. My oven has a dedicated proof setting at 88°F (31°C), which is ideal. If your oven lacks this feature, find a warm, draft-free spot in your kitchen, or lightly warm your oven to no more than 100°F (38°C), then turn it off and let the dough rise inside. An ideal proofing environment ensures the yeast can work effectively without over-fermenting.
Shaping Your Loaf: This recipe yields one magnificent braided loaf. However, if you prefer smaller portions or a different presentation, divide the dough into two equal portions and shape them into two bâtards (think half-sized baguettes). Always bake until the interior temperature reaches 205-210°F (96-99°C) for perfect doneness. A digital thermometer is your best friend here.
PRO-Tip: Braiding Made Easy: If you can braid hair, you can definitely braid bread! It’s simpler than it looks. Divide your dough into three equal strands. Pinch the three strands firmly together at one end to secure them. Then, alternate crossing one outer strand over the middle strand, working your way down until you run out of dough. Once braided, pinch the ends together securely and tuck both ends neatly under the loaf to create a smooth, professional finish.

Just after my youngest, Nick, headed off for his second year of college, I found myself in the quiet afternoon, unable to resist sampling a slice. And then, just because, a couple more nibbles followed. The decision to use only half a tablespoon of pepper proved to be a good one, allowing the distinct flavors of the Parmesan and ham to shine through without being overshadowed by the pungent spice. It was a comforting, satisfying treat, perfect for a moment of quiet reflection.

Overhead view of a beautifully braided Parmesan Prosciutto Loaf, sliced to reveal the savory fillings within.

Frequently Asked Questions About Prosciutto Bread

Should Prosciutto Bread be Refrigerated? Can it Be Frozen?

Yes, absolutely! Due to the perishable nature of prosciutto, it is crucial to store your leftover Parmesan Prosciutto Bread in the refrigerator. Wrap it tightly in plastic wrap or aluminum foil to maintain its freshness and prevent it from drying out. When stored properly in the fridge, it will last for 3-4 days. For longer storage, this bread freezes exceptionally well. Wrap individual slices or the entire loaf airtight in foil, then place it inside a heavy-duty freezer bag or another layer of plastic wrap to prevent freezer burn. It will maintain its quality for about 2 months in the freezer. To defrost, simply transfer it to the refrigerator overnight, and then gently reheat before serving.

How Do You Reheat Prosciutto Bread?

To bring your Prosciutto Bread back to its warm, delicious best, wrap the loaf or slices in aluminum foil. Place it in a preheated 350°F (175°C) oven for approximately 15-20 minutes, or until the center is thoroughly warmed through. For individual slices, a toaster oven works wonderfully, often requiring less time. Alternatively, you can use an air fryer set to 325°F (160°C) for 5-7 minutes for a crispier exterior.

How Should You Eat Prosciutto Bread?

Prosciutto Bread, sometimes affectionately called Parmesan Bread, is wonderfully versatile and can be enjoyed for breakfast, lunch, or dinner. For a simple yet satisfying breakfast, serve a warm slice with a pat of butter. Elevate your lunch by using it to make a gourmet grilled cheese sandwich or a flavorful panini. It pairs exquisitely with soups, stews, and salads. For an appetizer or snack, serve slices with a dipping oil made from high-quality olive oil infused with Italian herbs (like oregano, basil, and red pepper flakes) and a splash of balsamic vinegar. It’s also fantastic alongside a charcuterie board or a glass of your favorite red wine.

What is the Best Flour to Use for This Bread?

For this recipe, all-purpose flour works perfectly, providing a good balance of protein for structure and tenderness. If you prefer a chewier texture, you can substitute a portion of the all-purpose flour with bread flour, which has a higher protein content. Ensure your flour is fresh and unbleached for the best flavor and performance.

Can I Add Other Herbs or Spices?

Absolutely! While the core flavors of Parmesan and prosciutto are phenomenal on their own, you can certainly customize your bread with additional herbs and spices. A teaspoon of dried Italian seasoning, a pinch of garlic powder, or a tablespoon of finely chopped fresh rosemary or thyme would complement the savory notes beautifully. Feel free to experiment to find your perfect blend!

Explore More Savory Bread Recipes

If you’ve enjoyed the delightful experience of baking this Parmesan Prosciutto Bread, you’ll love exploring other exciting bread recipes. Expand your baking repertoire with these fantastic options:

Cheddar Jalapeno Sourdough Bread from Magnolia Days
No-Knead Bread
Whole Wheat Challah
Swiss Butter Braid
Discover more of the Best Bread Recipes

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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, perfect for a savory delight.

Rated 5 out of 5 stars by 42 reviewers.

Ingredients

4 cups all-purpose flour
1 ½ teaspoon salt
1 ½ teaspoon sugar
½ tablespoon freshly ground black pepper (adjust to taste)
4 teaspoons Red Star Platinum Yeast (or other premium instant yeast)
1 ½ cups warm water (approx. 120ºF / 49°C for instant yeast)
3 tablespoons olive oil
½ cup freshly grated Parmigiano-Reggiano cheese
6 ounces prosciutto, cut into approximately ¼-inch squares or chopped pieces
1 large egg, beaten with 1 teaspoon of water, for glazing

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of flour, salt, sugar, black pepper, and yeast. Mix briefly to combine these dry ingredients.
Add the warm water to the dry mixture and mix until just blended. Gradually add the remaining flour, mixing for several minutes. If your mixer struggles or the dough becomes too stiff for the paddle, switch to the dough hook attachment.
Once the flour is mostly incorporated, mix in the olive oil until fully absorbed. Then, add the grated Parmesan cheese and continue mixing until evenly distributed. Finally, fold in the cubed or chopped prosciutto until it’s well incorporated throughout the dough.
Remove the dough from the mixer bowl and place it into a large, lightly greased mixing bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for about 1 hour. (Note: With Platinum yeast, the dough may not visibly double in size, but it will become noticeably softer and more pliable).
Once rested, transfer the dough from the bowl onto a lightly floured work surface. Gently pat the dough out into a rough rectangular shape. Using a sharp knife or dough cutter, divide the dough evenly into three equal portions.
Take each third of the dough and roll it out into a “snake” or log, approximately 16 inches long. Line up the three dough snakes parallel to each other on your prepared work surface.
To braid: Start at the center of the three strands and begin braiding towards one end. Once you reach the end, pinch the strands together tightly and tuck the tail neatly underneath the end of the loaf. Return to the center and braid towards the other end, repeating the pinching and tucking motion to secure it.
Carefully transfer the braided loaf to a baking pan lined with parchment paper. Cover the loaf loosely with a piece of greased plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free location for another hour, or until it appears noticeably doubled in size.
While the bread is rising for its second proof, preheat your oven to 400ºF (200°C).
Just before baking, gently brush the surface of the risen loaf with the egg wash (1 egg beaten with 1 teaspoon of water).
Bake for approximately 45 minutes, or until the internal temperature of the bread reaches between 200-205ºF (93-96°C) when measured with an instant-read thermometer. The crust should be golden brown and firm.
Once baked, remove the loaf from the oven and transfer it to a wire cooling rack. Allow the bread to cool completely before slicing and serving. This allows the internal structure to set and flavors to fully develop.

Yield: 1 large loaf

Notes

Adapted from The Modern Baker by Nick Malgieri

For best results, ensure your ingredients, especially yeast and flour, are fresh. Don’t be afraid to adjust the amount of black pepper to suit your preference for spice. The braiding technique adds a beautiful visual appeal, but if time is short, you can simply shape the dough into a rustic oval loaf.

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I served this beautiful bread not long after my youngest went off to start his second year of college. It’s truly astonishing to think this kid, who once loaded dirty dishes into a dishwasher full of clean ones, is now setting up house with three other sophomore boys. Questions plagued me: Would any cooking take place? Any cleaning? “Does your room have curtains?” I asked. His face scrunched up in thought before he replied, “I don’t think so.” “Will a queen-sized bed fit into your bedroom?” He simply shrugged. His primary assignment, it seemed, was ensuring a BIG TV and comfortable bar stools.

Do these young men ever consider essentials like toilet bowl cleaner or hot pads? Nope. That’s usually mom’s department. But they will have a massive screen for basketball games and video marathons into the wee hours of the night – and I am so relieved about that (she says with a healthy dose of sarcasm). Still, I know he’ll have a blast. I’ll just be sure to leave my white gloves at home when I visit. When things finally settled down, I found solace in the kitchen, turning my attention to baking this comforting Parmesan Prosciutto Bread, a perfect antidote to an empty nest.