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Title: Prosciutto Bread
Categories: Breadmaker
Yield: 12 Servings
| 1 1/2 | ts | Bread machine yeast |
| 2 | c | Bread flour |
| 1 | tb | Instant nonfat dry milk |
| 1 | ts | Salt |
| 1 | tb | Unsalted butter |
| 2/3 | c | Water |
| 1 1/2 | c | Chopped prosciutto ham |
| 1 | Egg, lightly beaten, for glaze |
Add the yeast, flour, dry milk, salt, butter and water to the bread machine pan. Process on the dough setting. Meanwhile, dust a baking sheet with cornmeal.
Remove the dough from the machine to a lightly floured surface, divide it into 12 equal balls and let it rest for 10 minutes.
Flatten each ball into a 4- to 5-inch circle. Place 2 tablespoons chopped prosciutto on one side of each circle. Roll up the circle from the ham side to make a miniature baguette; seal well by wetting the edges, then pinching them shut. Roll the baguettes so that the seam is on the bottom.
With a sharp knife, make 3 shallow diagonal cuts in the dough. Place on the prepared baking sheet. Cover lightly with plastic wrap and set aside to rise in a warm, draft-free place until the dough has just about doubled, about 40 minutes. Meanwhile, preheat the oven to 350 degrees.
Brush the rolls with the beaten egg and bake on the middle shelf of the preheated oven for 15 to 20 minutes, or until golden brown.
Remove the rolls to a rack to cool. Wrap in plastic wrap to store. These can be frozen for up to a month, then reheated in a toaster oven for 10 to 15 minutes.
from Rustic European Breads From Your Bread Machine by Linda West Eckhardt and Diana Collingwood Butts
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