How To Make Prosciutto Tomato Bread
This loaded tomato bread is perfectly savory and well-seasoned with herbs. Bake these in batches to have instant flavorful bread any time of the day.
Serves:
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
Instructions
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Combine the warm water and yeast.
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Let sit for 5 minutes until the mixture starts to foam.
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Mix the tomatoes, cheese, cumin, prosciutto, and rosemary together in a mixing bowl. Set aside.
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Mix the flour, salt, pepper, and nutmeg together in a separate large mixing bowl.
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Make a well in the center, then add the tomato mixture, eggs, butter, yeast.
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Mix until the mixture pulls from the sides. Dough will be sticky with a soft texture.
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Lightly flour a work surface.
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Knead the dough for 10 minutes, until smooth and elastic, adding more flour as needed.
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Oil the bottom and sides of a clean bowl.
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Place the dough in the bowl, then cover with a clean cloth or towel for 2 hours.
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Punch the dough down, then let rest for 10 minutes.
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Lightly oil a baking sheet.
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Shape the dough into a round loaf, then place it on the baking sheet.
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Cover for 1 hour until the dough has doubled in size.
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Preheat the oven to 350 degrees F (175 degrees C).
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Bake the bread for 1 hour and 15 minutes in the preheated oven until crust is golden brown.
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Cool on a rack to room temperature.
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Serve, and enjoy!
Nutrition
- Calories: 459.54kcal
- Fat: 22.68g
- Saturated Fat: 11.83g
- Trans Fat: 0.47g
- Monounsaturated Fat: 7.46g
- Polyunsaturated Fat: 1.69g
- Carbohydrates: 44.73g
- Fiber: 2.50g
- Sugar: 1.23g
- Protein: 18.58g
- Cholesterol: 138.07mg
- Sodium: 558.32mg
- Calcium: 171.88mg
- Potassium: 273.95mg
- Iron: 3.59mg
- Vitamin A: 174.63µg
- Vitamin C: 3.90mg
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