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.
Combine the warm water and yeast.
Let sit for 5 minutes until the mixture starts to foam.
Mix the tomatoes, cheese, cumin, prosciutto, and rosemary together in a mixing bowl. Set aside.
Mix the flour, salt, pepper, and nutmeg together in a separate large mixing bowl.
Make a well in the center, then add the tomato mixture, eggs, butter, yeast.
Mix until the mixture pulls from the sides. Dough will be sticky with a soft texture.
Lightly flour a work surface.
Knead the dough for 10 minutes, until smooth and elastic, adding more flour as needed.
Oil the bottom and sides of a clean bowl.
Place the dough in the bowl, then cover with a clean cloth or towel for 2 hours.
Punch the dough down, then let rest for 10 minutes.
Lightly oil a baking sheet.
Shape the dough into a round loaf, then place it on the baking sheet.
Cover for 1 hour until the dough has doubled in size.
Preheat the oven to 350 degrees F (175 degrees C).
Bake the bread for 1 hour and 15 minutes in the preheated oven until crust is golden brown.
Cool on a rack to room temperature.
Serve, and enjoy!
- 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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