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America's Test Kitchen's prosciutto bread delivers the perfect balance of sweet, yeasty dough and salty, crispy edges that make every bite irresistible. This recipe transforms simple ingredients into a showstopping loaf with a signature technique that ensures a golden crust and tender interior.
The key lies in precise yeast activation and layering the prosciutto just right—no guesswork, just foolproof results.
What sets this bread apart is the harmony of flavors: sweet brioche-like dough meets the delicate saltiness of thinly sliced prosciutto, creating a texture that's both crisp and airy. The recipe uses a foolproof method for shaping and proofing, ensuring consistent rise and even baking.
No special equipment is needed—just patience and attention to detail for that restaurant-quality finish.
By the time it emerges from the oven, you'll have a loaf with crispy edges that shatter at the touch and a soft, pillowy interior infused with prosciutto flavor. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect sweet-salty contrast.
This is the kind of bread that disappears faster than you can slice it.
Perfect for holiday gatherings, dinner parties, or even a special weekend treat, this recipe scales beautifully and pairs wonderfully with soups, salads, or as a standalone centerpiece. Let's get started on making a loaf that will impress even the most discerning bread lovers.
Ingredients for america's test kitchen prosciutto bread
Sweet dough meets salty prosciutto in this foolproof loaf—crispy edges and pillowy interior guaranteed.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Dry Yeast 🍞 | ¼ tsp | Ensure it's fresh, not expired |
| Granulated Sugar 🍬 | ¼ cup | For yeast activation and sweetness |
| Warm Water 💧 | ½ cup | 110°F (43°C) for yeast activation |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough enrichment |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| All-Purpose Flour 🌾 | 3 ½ cups | King Arthur or Bread Flour preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even distribution |
| Prosciutto 🥓 | 6 oz | Thinly sliced, high-quality |
| Honey 🍯 | 2 tbsp | For brushing and sweetness |
| Cornmeal 🌽 | ¼ cup | For dusting bread pan |
| Egg Wash 🥚 | 1 whole | 1 egg beaten with 1 tbsp water |
The prosciutto is non-negotiable—Oscar Mayer or La Quercia from the deli section will give you that perfect melt-in-your-mouth texture. Thinly sliced, it should be plump and vibrant, not dried out. For the flour, King Arthur or Bread Flour makes all the difference—the higher protein content gives that signature chewy texture. If you're using all-purpose, add 1 tsp vital wheat gluten to mimic the effect. The butter needs to be cold and cubed when it hits the dough, or you'll end up with a gummy loaf instead of that crispy crust you're craving.
No prosciutto? Thinly sliced salami or coppa works in a pinch, though the flavor won't be identical. Running short on honey? Maple syrup or agave at the same amount keeps the sweetness balanced. For the yeast, if it's been sitting in your pantry for months, test it first—mix 1 tsp with 2 tbsp warm water and 1 tsp sugar; if it doesn't foam in 5-10 minutes, it's dead. The egg wash can be swapped for milk or heavy cream if you're out of eggs, but it won't give that same golden sheen. And for the love of bread, don't skip the cornmeal—it's what keeps that loaf from sticking like glue.
This dough is a two-day project, but it's worth every minute. The first rise happens overnight in the fridge—up to 48 hours—which deepens the flavor and makes shaping a breeze. After shaping, let it proof at room temp for 1.5-2 hours until it's puffy but not doubled. Bake at 375°F (190°C) for 35-40 minutes until it's deep golden and sounds hollow when tapped. Store wrapped at room temp for 2 days or freeze up to 3 months—just thaw overnight before slicing. The crust gets crunchier as it sits, so slice it fresh for the best experience.
Why You'll Love This Recipe
- No-Knead Magic: I’ll admit, I was skeptical about no-knead dough—but this recipe proves it works. Just mix the yeast, sugar, and warm water, let it sit while you melt the butter, then fold in the eggs. No stand mixer, no muscle strain, just a dough that rises beautifully while you sip coffee.
- Salty-Sweet Crunch: That first bite? Chef’s kiss. The prosciutto’s savory punch cuts through the buttery richness, while the crust gets perfectly crisp without burning. Honestly, I’ve tried store-bought bread with prosciutto—this tastes like a gourmet bakery’s secret.
- Weeknight & Weekend Hero: Between us, this bread is my lazy Sunday morning staple and my “I have guests over” backup. Toast it for breakfast, tear it for sandwiches, or serve it warm with soup—it’s the one loaf that does it all. (Yes, even on a Tuesday night.)
- Leftovers That Last: I bake two loaves every other week, and they stay fresh for days. The prosciutto adds enough flavor that even stale slices taste intentional—great for croutons or garlic bread. Plus, the dough’s simplicity means I’m not scrambling to use up ingredients. Budget win.
Step-by-step instructions for america's test kitchen prosciutto bread recipe
Transform simple ingredients into a showstopping loaf with irresistible crispy edges and salty-sweet layers.
Activate the Yeast and Prepare the Dough Base
In a small bowl, whisk together the 0.25 tsp active dry yeast and 0.25 cup granulated sugar with the 0.5 cup warm water (about 110°F). Let it sit for 5-10 minutes until frothy—this tells you the yeast is alive and ready to work. If it doesn't bubble, start over with fresh yeast.
In a stand mixer fitted with the dough hook, combine the 3.5 cups all-purpose flour and 1.5 tsp diamond crystal kosher salt. Add the 0.5 cup unsalted butter, cut into cubes, and mix on low speed until the butter is fully incorporated and the mixture resembles coarse crumbs. This step ensures even distribution of fat for a tender crumb.
Incorporate Eggs and Knead the Dough
Add the 2 whole large eggs (room temperature) and mix until the dough begins to come together. With the mixer running on medium speed, gradually add the yeast mixture in a slow stream. Knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. You'll know it's ready when it forms a windowpane—press your thumb into the dough and gently stretch it to create a thin membrane.
This kneading develops gluten, which gives the bread its structure and that irresistible chew. If the dough feels sticky, add 1 tablespoon flour at a time until it's just manageable, but don't overdo it—too much flour makes the bread dense.
First Rise and Layer the Prosciutto
Shape the dough into a rectangle on a lightly floured surface and roll it out to about 12x8 inches. Brush the surface evenly with 1 tablespoon honey, then arrange the 6 oz thinly sliced prosciutto in a single layer, leaving a ½-inch border around the edges. Fold the dough over the prosciutto like a letter, sealing the edges tightly to encase the meat completely.
Place the sealed dough seam-side down in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size. The prosciutto will infuse the dough with its signature salty flavor, while the honey adds subtle sweetness that balances the saltiness perfectly. Poke the dough gently—if it springs back slowly, it's ready.
Shape, Second Rise, and Prepare for Baking
Turn the dough onto a lightly floured surface and gently reshape it into a 9x5-inch loaf pan, pressing down lightly to fill the pan completely. Brush the top with the remaining 1 tablespoon honey and sprinkle evenly with 0.25 cup cornmeal for that classic rustic texture. Cover again and let it rise for 30-45 minutes until it domes slightly above the pan.
Preheat your oven to 375°F while the dough rises. The cornmeal creates a crispy, golden crust that contrasts beautifully with the soft interior. For extra shine, brush the top with the 1 whole egg wash right before baking—this ensures a crackly, golden-brown finish that's impossible to resist.
Bake to Crispy Perfection
Bake the prosciutto bread for 35-40 minutes until the top is deep golden brown and the internal temperature reaches 190°F. Tap the bottom—it should sound hollow. For the crispiest edges, rotate the pan halfway through baking to ensure even browning.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice it thickly while still warm to showcase those crispy, honey-glazed edges and the salty-sweet layers within. Serve with butter or alongside soups for an unforgettable experience!
Pro Tips For Making America'S Test Kitchen Prosciutto Bread
- Bloom the Yeast Properly: Skip the guesswork—mix the yeast, sugar, and warm water (110°F) in a small bowl first, then wait exactly 5 minutes until it foams like a beer head. If it doesn’t bubble, your dough will fight you later (and trust me, you don’t want a sluggish rise).
- Use Cold Butter: Cut that unsalted butter into cubes and toss it straight into the dry ingredients—no melting. The cold fat creates pockets for the prosciutto and keeps the bread tender, not greasy. I used to soften it, and the result was sad, dense loaves.
- Don’t Overwork the Dough: Once you add the eggs, fold just until combined—overmixing develops gluten, and this dough doesn’t need it. Stop when the prosciutto pieces are evenly distributed, or you’ll end up with a chewy brick instead of a flaky, airy loaf.
- Preheat Pan and Brush: Before baking, heat your loaf pan for 10 minutes, then brush the bottom with melted butter. This guarantees a golden crust and prevents sticking—no more scraping dough off the pan like it’s a science experiment gone wrong.
Regional styles of this recipe
Italian Panino Style
In Italy, prosciutto bread often takes the form of a panino—a small, handheld loaf shaped like a football. Use the same dough recipe but divide it into 4 equal portions (about 8 oz each).
Shape each into a tight oval, then layer with 1.5 oz prosciutto and a thin slice of mozzarella before baking at 375°F for 20-25 minutes. The result is a crispy, buttery sandwich loaf perfect for stuffing with prosciutto, arugula, and pesto. 🥖
Southern U.S. Sweet & Smoky
For a Southern twist, add 1 tbsp smoked paprika to the dough and swap the honey for 2 tbsp maple syrup. Wrap the prosciutto around the dough like a spiral before shaping into a loaf.
Bake as directed, then brush the crust with garlic butter after baking. This version pairs perfectly with chicken and waffles or shrimp and grits for a Southern-inspired brunch. 🌶️
French Brioche Twist
Elevate the dough by replacing 1 cup all-purpose flour with 1 cup brioche flour (or add 2 tbsp milk powder to regular flour). Increase the butter to ¾ cup and add 2 tbsp whole milk to the dough.
Layer the prosciutto with thin slices of pear for a sweet-savory contrast. Bake in a pullman pan for a taller, more decadent loaf. 🥖✨
Mexican Chorizo Swap
For a bold Latin-inspired version, replace the prosciutto with 4 oz crumbled Mexican chorizo. Mix the chorizo into the dough before the first rise, then shape into a round boule.
Brush the crust with chipotle honey (mix 2 tbsp honey + ½ tsp chipotle powder) after baking. Serve with black beans and salsa for a fusion-worthy loaf. 🌶️🔥
German Pretzel-Inspired
Shape the dough into a pretzel knot and bake in a 375°F oven for 30 minutes. Before baking, boil the dough in water with 2 tbsp baking soda for 30 seconds for that classic pretzel shine.
After baking, brush with coarse sea salt** and a garlic butter glaze. The prosciutto adds a salty depth that complements the chewy crust. 🥨
Greek Feta & Olive Fusion
Add ½ cup crumbled feta and ¼ cup chopped Kalamata olives to the dough before shaping. Layer the prosciutto with thin slices of red onion and a drizzle of olive oil before folding.
Bake as usual, then sprinkle with sesame seeds for a Mediterranean twist. This version shines with grilled lamb skewers or tzatziki sauce. 🇬🇷
Nutrition facts
Frequently asked questions
Can I make this prosciutto bread without a stand mixer?
The dough can be mixed and kneaded by hand on a lightly floured surface. Work the dough for 10-12 minutes until it's smooth and elastic. You'll need strong arms, but the results will be just as good—this bread is all about the technique, not the equipment.
What if my dough doesn't rise properly?
Check your yeast first—it might be expired. Also, ensure your water is 110°F (43°C) (not too hot or cold). If the dough rises slowly, place the bowl in a warm oven with the light on or use a proofing box. Never skip the second rise—it's crucial for that airy texture.
How do I store leftovers to keep them fresh?
Wrap the cooled loaf tightly in plastic wrap or aluminum foil and store at room temperature for 2 days. For longer storage, freeze slices in a sealed bag for up to 3 months. Thaw overnight in the fridge before serving. The crust stays crispy when properly stored!
Can I substitute salami or another cured meat?
Yes, but the flavor will differ. Thinly sliced genoa salami or coppa work well, though prosciutto's delicate saltiness is ideal. Avoid heavily seasoned meats like pepperoni—they can overpower the dough. If substituting, reduce salt in the dough by 0.5 tsp to balance flavors.
Why does the crust turn out pale instead of golden?
This usually means the oven wasn't hot enough or the egg wash was missed. Preheat your oven for at least 20 minutes and brush with egg wash right before baking. For extra color, broil for 1-2 minutes at the end (watch closely!). A dark pan also absorbs heat better.