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Prosciutto, Parmigiano, and Pepper Breadsticks Recipe

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This recipe for Prosciutto, Parmigiano, and Pepper Breadsticks, by , is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracey Hart
Added: Friday, May 2, 2008


2 oz. prosciutto
1 (1/4 oz.) envelop active dry yeast
4 c. bread flour, divided
1 1/2 c. warm water, divided
3 tbsp. olive oil, divided
1 3/4 tsp. salt
1 tbsp. coarsely ground black pepper
1/8 tsp. ground red pepper
1 c. grated Parmigiano-Reggiano cheese
2 tbsp. yellow cornmeal

Place prociutto slices in a single layer on a lightly greased baking sheet. Bake at 400 for 7 minutes or until crispy. Cool; crumble into pieces.

Combine yeast, 1/2 cup flour, and 1/2 cup warm water in a large bowl. Let stand 15 minutes or until mixture bubbles and rises slightly. Stir in remaining 3 1/2 cups flour, remaining 1 cup water, 2 tbsp. oil, and next 4 ingredients.

Turn dough out onto a lightly floured surface; knead 5 - 7 minutes until smooth. Shape dough into a 15 X 5 rectangle. Brush with remaining oil and cover loosely with plastic wrap. Let rise in a warm place, free from drafts, 1 hour until doubled in bulk.

Cut dough lengthwise into 6 strips. cut each strip crosswise into 5 sections. Roll each piece into an 8" strip. Dust baking sheet lightly with cornmeal. Place breadsticks 1" apart on baking sheet. Sprinkle with prosciutto. Bake at 450 for 12 - 14 minutes.




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