Preparation:
In a frying pan, saute the prosciutto until it begins to render its fat and start to curl. Drain the prosciutto on brown paper, and cool any drippings to lukewarm. Set aside.
In a large bowl, combine the warm water and yeast and let proof, covered, for 10 min. Add the flour, eggs, 4 T. butter, reserved drippings, and half the prosciutto. Mix to form a ball of dough, adding more flour if necessary, then knead until smooth. Let dough rest, covered, on a floured surface for 10 min. Lightly grease a 17- x 11 1/4-inch jelly roll pan or large pizza pan with the remaining butter. Set aside.
Roll the dough out evenly on a floured surface and place in the prepared pan, bringing the dough up along the rim of the pan. Sprinkle the top with the remaining prosciutto and salt, and lightly press into the dough. Let dough rise in a warm place for about 30 min.
Preheat the oven to 375. Bake the loaf for 30 min., or until nicely browned. Cut into pieces and serve immediately. |
