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Title: Prosciutto-Black Pepper Bread
Categories: Bread
Yield: 24 Ounces
| BEST BREAD MACHINE CB EVER | ||
| 1/2 | tb | Yeast |
| 1 | ts | Black pepper |
| 3 | c | Bread flour |
| 1/2 | tb | Sugar |
| 1/2 | tb | Salt |
| 3 | tb | Olive oil |
| 1 1/8 | c | Water; warm |
| 3/4 | c | Prosciutto, chopped |
Do not trim fat from prosciutto before chopping. Bring all ingredients to room temperature. Pour all ingredients into bakery except prosciutto, in order. Set "baking control" at eleven o'clock. Select "white bread" and push Start. Add prosciutto at beep, 88 minutes into cycle.
Sylvia's comments: the original recipe called for 1/3 c olive oil, which is too much for even my love of fatty foods; 3 tb is the max that can be added to bread without producing an unpleasantly oily result. This was an interesting, unusual bread, and a good way to use up leftover prosciutto.
Nutritional information per slice: 92 cal, 4 gm fat, 3 mg cholesterol, 200 mg sodium, 38% calories from fat.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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