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Italian Pecorino and Prosciutto Bread

Italian Pecorino and Prosciutto Bread Recipe

  • 2 packages active dry yeast
  • ½ cup warm milk (110 to 115°F)
  • 4 large eggs
  • ¼ cup fruity olive oil
  • ¼ cup (½ stick) unsalted butter, melted and cooled
  • 3½ to 4 cups unbleached all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup freshly grated Pecorino Romano cheese
  • ½ cup shredded Swiss or Fontina cheese
  • 4 ounces thinly sliced prosciutto, cut into thin shreds
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 313kcal (16%)
Total Fat 15g (24%)
Saturated Fat 6g (32%)
Cholesterol 101mg (34%)
Total Carbohydrate 29g
Dietary Fiber 1g
Sugars 1g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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