Prosciutto, Rosemary and Pepper Bread - active dry yeast

Method

• In a large bowl or in the bowl of a heavy-duty electric mixer, sprinkle the yeast over the water and stir.
• Let stand until the yeast softens, about 10 minutes.
• Stir to dissolve the yeast.
• Using a wooden spoon or the paddle blade of the mixer, stir in the oil, salt and pepper.
• Gradually beat in enough flour to make a shaggy dough that clears the sides of the bowl.
• If kneading by hand, turn out the dough onto a lightly floured work surface.
• Knead the dough, adding more flour as needed, until the dough is smooth and elastic, about 10 minutes.
• If kneading by machine, change to the dough hook and knead on medium-low speed until the dough is smooth and elastic, about 8 minutes.
• If desired, knead on the work surface to check the consistency.
• Shape the dough into a ball.
• Transfer the dough to a lightly oiled large bowl.
• Turn to coat the dough with oil.
• Cover tightly with plastic wrap.
• Let stand in a warm place until doubled in volume, about 1 hour.
• Punch down the dough and shape into a ball.
• Return the dough to the bowl, turn to coat with oil, cover and let rise until doubled again, about 45 minutes.
• Position a rack in the center of the oven and pre-heat to 400 degrees F. Lightly oil a large baking sheet.
• Turn out the dough onto the work surface.
• Knead, gradually working in the prosciutto and rosemary.
• Flatten the dough into a 12-inch disk.
• Starting at a long end, roll up jelly-roll style.
• Pinch the seams shut.
• Place on a baking sheet, seam side down.
• Cover loosely with plastic wrap.
• Let rise until doubled in volume, about 30 minutes.
• Using a very sharp knife, cut 3 shallow diagonal slashes in the top of the bread.
• Bake until the bread is golden brown and sounds hollow when tapped on the bottom, 35 to 40 minutes.
• Cool completely on a wire rack.
• If desired, wrap in aluminum foil and store at room temperature up to 8 hours before serving.