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Photo by: Joseph De Leo
This is a traditional Italian Easter specialty known as torta di pasqua. It makes a tasty and savory addition to a brunch bread basket, and any left over make inspired post-holiday sandwiches.
1. Stir the yeast into the milk in a large mixing bowl and let stand until dissolved, 5 to 10 minutes. Beat in the eggs, olive oil, and butter until well blended. Combine 3½ cups flour with the salt and pepper, add it to the yeast mixture, and stir to form a dough. Work in the cheeses and the prosciutto.
2. Transfer the dough to a floured work surface and knead, adding more flour if the dough is too sticky, until smooth and satiny, 7 to 10 minutes. Shape the dough into 1 round and bulbous loaf. Place on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1½ to 2 hours.
3. Preheat the oven to 400° F.
4. Bake the bread until the loaf sounds hollow when tapped on the bottom, 30 to 40 minutes. Let cool on a wire rack.
Nutrients per serving (% daily value)
This recipe serves 12.
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