Prosciutto And Parmesan Bread

Directions

1. 1
   1. Place the flour, Parmesan cheese, salt, pepper, chopped herbs and yeast in your mixing bowl. Use a dough hook on minimum speed, gradually mix in the oil, egg and water to form a soft dough.
2. 2
   2. Knead for 1 minute on minimum and 4 minutes on high speed 1 until smooth and elastic. Remove the bowl and cover with lightly oiled plastic wrap and leave to rise in a warm place for about an hour, or until doubled in size.
3. 3
   3. Using the dough-hook on minimum speed for 30-60 seconds gently knead the dough to knock it back a little. Transfer to a lightly floured surface and divide in two. Flatten each half into a round and sprinkle a fourth of the prosciutto onto each.
4. 4
   4. Fold each piece of dough in half and flatten slightly and sprinkle with the remaining prosciutto. 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 again with lightly oiled plastic wrap and leave to rise for about 30 minutes, or until nearly doubled in size.
5. 5
   5. Meanwhile preheat the oven to 200 degrees centigrade (400F, 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. Leave to cool on a wire rack.
6. 6
   Serve with olive oil and sea salt as an appetizer or serve with Ree's Spicy Lemon Garlic Shrimp, as we are doing tonight.