The recipe produces two good sized loafs. Because the dough can be refrigerated I baked one over the weekend then the other one later in the week. It turns out that there is nothing better than a fresh baked loaf of bread on a weeknight (or weekday morning).
ARTISAN GOUDA & PROSCIUTTO BREAD
10 slices thick cut bacon or prosciutto, diced
8 ounces shredded aged Gouda cheese
2 tablespoons granulated yeast
3 cups lukewarm water
5 1/2 cups bread flour, plus more for dusting
1 1/2 tablespoons kosher salt
1 tablespoon butter
1 tablespoon yellow cornmeal
1) Cook the bacon or prosciutto over medium heat until brown and crunchy. Place on a paper towel-
lined plate to drain. Set aside.
lined plate to drain. Set aside.
2) Add the yeast to a large ceramic bowl. Pour in the warm water and stir to combine with a wooden
spoon. Add the flour and salt.
3) Mix with the wooden spoon until the flour and salt are fully wet. Add the cheese and
bacon/prosciutto to the dough and stir until fully combined.
bacon/prosciutto to the dough and stir until fully combined.
4) Cover the bowl with plastic wrap and set aside in a warm place to rise for at least 3 hours. After 3
hours place the dough in the refrigerator overnight.
5) When ready to bake, place a metal baking pan on the bottom rack of the oven. Fill it with water.
Preheat the oven to 450 degrees.
6) Meanwhile, butter the bottom of an 11 x 17 inch baking tray and sprinkle the cornmeal over the
butter to prevent the break from sticking.
7) Divide the dough into two even loaves, shaping each into a ball. Place on the baking tray, several
inches apart. Sprinkle the dough generously with flour. (You can also bake one at a time, saving
the dough in the refrigerator for another day).
8) Let rest on the baking tray for 30 minutes. Right before placing in the oven, score the top of the
bread with an "x" or other decorative mark, cutting right through the dough.
9) Bake for 30 minutes. Remove from the oven and let cool 15 minutes before slicing.
9) Bake for 30 minutes. Remove from the oven and let cool 15 minutes before slicing.
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