Prosciutto and Parmesan Bread

Prosciutto and Parmesan Bread

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Made with these products:

Makes: 2 Small Loaves
Preparation Time:
20 Minutes plus Rising
Cooking Time:
20-25 Minutes
Dough Hook


  1. Place the flour, Parmesan cheese, salt, pepper and yeast in the Kenwood Bowl. Using the Dough Hook on minimum speed, gradually mix in the olive oil, egg and lukewarm water to form a soft dough.
  2. Set the timer for 1 minute and knead on minimum speed, then set the timer for 4 minutes and knead on speed 1 until smooth and elastic. Remove the Bowl, cover with lightly oiled clear film and leave to rise in a warm place for about 1 hour, or until doubled in size.
  3. Using the Dough Hook on minimum speed for 30-60 seconds gently knead the dough to knock back. Transfer to a lightly floured surface and divide in two. Flatten each half into a round and sprinkle over half the prosciutto ham.
  4. Fold each piece of dough in half, flatten slightly and sprinkle with the remaining ham. Roll up, tuck in the sides, and roll into stubby long loaves. Transfer to a baking sheet dusted with cornmeal, leaving a space between the loaves. Cover with lightly oiled clear film and leave to rise for about 30 minutes, or until nearly doubled in size.
  5. Meanwhile preheat the oven to 200°C/400°F/Gas 6. Brush the top with water and dust with cornmeal. Slash the top of the loaves diagonally 5 or 6 times. Bake for 20 minutes, or until the bread is golden and sounds hollow when tapped on the base. Cool on a wire rack.


450g (1lb) strong plain white flour
50g (2oz) freshly grated Parmesan cheese
7.5ml (1 1/2 tsp) salt
2.5ml (1/2 tsp) freshly ground black pepper
7g sachet (1 1/2 tsp) fast action dried yeast
15ml (1 tbsp) olive oil
1 egg, lightly beaten
250ml (8fl oz) lukewarm water
50g (2oz) prosciutto, torn into small pieces
cornmeal, for dusting

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