HELEN OLESS'S PROSCIUTTO AND OLIVE BRAID

Helen Oless's Prosciutto and Olive Braid image

Provided by Bryan Miller

Time 2h45m

Yield 1 large loaf

Number Of Ingredients 13

1 tablespoon cornmeal for baking sheet
6 ounces slab prosciutto, finely chopped (least salty variety)
1 teaspoon olive oil
1 garlic clove, mashed in salt
2 teaspoons fennel seed, bruised in mortar and pestle
1/4 teaspoon black pepper, freshly ground
1 1/4 cups hot (about 110 degrees) tap water
1 tablespoon dry yeast
1 1/2 teaspoons sugar
2 cups all-purpose flour
1/4 cup vegetable shortening (at room temperature)
1 1/2 dozen Greek olives, chopped
3 cups bread flour (approximately)

Steps:

Sprinkle baking sheet, approximately 9 1/2 by 11 inches, with cornmeal and set aside.
Saute prosciutto in 1 teaspoon olive oil over medium heat for 1 1/2 to 2 minutes. Remove from heat, stir in garlic, fennel seed and pepper. Pour contents into large mixing bowl.
Add hot water, yeast and sugar.
Stir in 1 cup all-purpose flour. Beat in 1/4 cup shortening. Add chopped olives.
Add 1 more cup of all-purpose flour. Dough will be sticky at this point. Scrape out onto work surface.
Gradually knead in 3 cups of bread flour until dough is smooth and elastic.
Cover with inverted bowl; rest for 10 minutes.
Roll dough into a 10-inch-by-15-inch rectangle. Cut three strips in rectangle, leaving about 1/2 inch at end uncut. Braid and pinch bottom end.
Place on prepared baking sheet. Cover with plastic wrap and put in a warm place until light and doubled in volume - about one hour. When doubled, bake in preheated 400-degree oven until hollow sound is heard when loaf is tapped on bottom.