|The smell of bread, especially yeast bread, baking in the oven is just heavenly.|
This wonderful rustic Prosciutto Bread comes from Nick Malgieri’s The Modern Baker. His recipe calls for 6 ounces of Prosciutto but I only had 4 ounces. Since Nick talked about the importance of the fat in this recipe, I added 1/2 cup shredded Parmesan Cheese – which, in my opinion, makes it even better! This bread is easy to make – all it takes is a little time and patience.
|Studded with crisp Prosciutto and Parmesan Cheese!|
If you don’t have any of Nick’s books, but would like to bake something delicious, check out his website here.
|Pair of Black-crowned Night Herons|