Tear-Away Pesto Prosciutto Bread
Does Proofing Bread Really Matter?
Yes. It really matters. Proofing allows for your gluten to develop, which gives your bread the structure it needs to rise. It also allows for the yeast to develop more. Overall, it gives your bread a better structure(aka crumb) and makes it less dense. Just look at the difference 30 minutes made to proving this recipe.
Before
After
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Tear-Away Pesto Proscuitto Bread
Abel Dawson | 3/15/2021
- prep time: 30 min
resting time: 1 hour
cook time: 30 min
- total time: 2 hour
Servings: 6
Ingredients:
- 10g Yeast
- 100g Yoghurt(or vegan eq.)
- 250g Milk/Oat Milk
- 500g Flour
- 10g Salt
- 1 5oz Jar Pesto
- 1 Packet Proscuitto (omit if vegetarian)
- 100g Shredded Mozzarella (optional)
- 2 Tbsp Unsalted Butter (or vegan eq.)
- 1 Clove Garlic
Special Equipment: Stand Mixer
Instructions:
- In a bowl mix flour, yeast, and salt. Heat yogurt and milk in a bowl until slightly warm. Mix in a stand mixer with a dough hook for 5 minutes.
- Let dough rest 10 minutes.
- Mix for another 10 minutes and then stop.
- Cover with a wet kitchen towel and let it proof for one hour.
- After proving lay on a lightly floured surface and flatten into a rectangle that’s ½ inch thick. Cover with all of the pesto. Lay down all of the prosciutto. If using cheese, add that as well.
- Gently roll the up dough on the long side so it looks like a rolling pin. Slice into 1 inch thick discs. Lay each disc flat on baking sheet touching so there is no room between them.
- Cover in a kitchen towel and let rise for 30 minutes.Preheat oven to 450°F/230°C.
- Bake for 20 minutes or until the dough has puffed up and is golden brown. Let cool for 10 minutes.
- Melt butter and mix in finely diced garlic. Brush over the top of the bread.
- Serve warm and enjoy!
