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Baked prosciutto bread (lard bread) on slate serving plate.
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5 from 1 vote

Prosciutto Bread (Lard Bread)

Loaded with pancetta, prosciutto, salami, pepperoni, and provolone cheese, Prosciutto Bread, also known as lard bread, is the old-school Italian-American meat bread to make for your next holiday gathering.
Prep Time15 minutes
Cook Time1 hour
cold fermenting time1 day
Total Time1 day 1 hour 15 minutes
Course: Appetizer, bread
Cuisine: Italian
Servings: 16 pieces
Author: James Delmage

Ingredients

For the dough

  • 3 1/4 cups bread flour
  • 1/2 teaspoon instant yeast
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon sugar
  • 11 ounces cold water
  • 1 tablespoon olive oil

For the prosciutto bread

  • 1 27-ounce dough ball from above or use store bought pizza dough
  • 1/3 pound pancetta 1/4" cubes
  • 2 cups shredded provolone
  • 1/2 pound thick cut prosciutto 1/4" cubes
  • 1/4 pound Genoa salami 1/4" cubes
  • 1/4 pound pepperoni 1/4" cubes
  • 2 teaspoons coarse black pepper
  • 1 large egg beaten
  • 1 tablespoon water
US Customary - Metric

Instructions

For the dough

  • Place water in a bowl large enough to hold both the water and all the dry ingredients and still have room to spare. Mix together dry ingredients in another bowl.
  • Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.
  • Pour the oil over the dough, mix again to scrape off any dough residue stuck to side of the bowl, and place the rough shaggy dough onto a work surface.
  • Knead the dough for 5-7 minutes.  If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming.  Return to kneading (just make sure to knead for at least a total of 5 minutes).
  • Pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and place the dough ball seam side down into an oiled bowl and cover tightly with plastic wrap. Refrigerate for at least 12 but ideally 24 hours before using.

For the prosciutto bread

  • Remove the dough ball from fridge 2 hours prior to using, but leave covered.
  • Preheat oven to 450°F and set the rack to the middle level.
  • Heat a pan to medium heat and add the pancetta. Cook until the pancetta is crisp then with a slotted spoon place the pancetta on a paper towel lined plate. Reserve 3 tablespoons of the rendered fat.
  • Place the dough onto a floured surface and press with your hands to open it, then roll into a rectangle shape approximately 13x17" in size.
  • Sprinkle the pepper all over the dough then distribute the pancetta and 3 tablespoons of saved rendered fat. Press the pancetta and fat into the dough then evenly distribute the prosciutto, salami, pepperoni, and provolone leaving about 1" around all the sides. Press all of the meat and cheese into the dough.
  • Fold the roll over one time then tuck in the sides. With a wet pastry brush, brush the seam and roll to form a log shape. Place the seam side down and center the roll on an oiled baking pan or on top of a parchment paper-lined pan. Twist the roll every few inches and form the dough into a ring. Use the wet pastry brush to attach the ring together. Cover with plastic and let the roll rise for 30-60 minutes before baking.
  • Before baking, beat the egg and add a tablespoon of water to thin. Brush the eggwash onto the top of the roll. Cut a few slits into the top of the roll to allow air to escape.
  • Bake for 10 minutes then turn the heat down to 375°F and continue to bake for another 30 more minutes or until the interior is fully cooked through.
  • Let the prosciutto bread sit for at least 10 minutes to solidify and make cutting easier. Enjoy!

Notes

  • Dough. Any pizza dough can be used.  
  • Cheese. Mozzarella can be subbed for the provolone.  
  • Cured meats.  A mix of cured meats is great but you can use all prosciutto or any combination you like.
  • Twisting the dough into a wreath. Some bakeries sell prosciutto bread shaped as a wreath, though many do not. If you prefer, it can also be baked as a long loaf or as a shorter, thicker bread/roll. You can be fairly aggressive when twisting the wreath. Even if the dough breaks apart, you can press it back together or use a little water to help seal it. Adding plenty of twists helps distribute the prosciutto throughout the bread and gives the wreath a more decorative look.
  • Leftovers. Prosciutto bread can be saved for up to 5 days and should be reheated in the oven at 350°F until hot.

Nutrition

Calories: 279kcal | Carbohydrates: 19.2g | Protein: 15.7g | Fat: 13.5g | Saturated Fat: 6.3g | Cholesterol: 61mg | Sodium: 636mg | Fiber: 0.9g | Sugar: 1g | Calcium: 110mg | Iron: 2mg

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