Prosciutto bread
3 ¼ cups bread flour
1 ½ tsp instant yeast
1 tsp salt
¼ cup pork or beef lard
2 tbsp olive oil
1 cup light lager (Stella Artois)
6 tablespoons room temperature water
12 oz prosciutto, ¼ inch dice (option to sub a mix of other chopped cured meat: salami, -capocollo, mortadella, soppressata, pepperoni)
6 oz Provolone, ½ inch dice
1 ½ tsp cracked black pepper
2-3 tsp cornmeal
In the bowl of a stand mixer, combine flour, instant yeast, and salt. Fit the stand mixer with a dough hook and mix on low speed until combined.
Combine lard, olive oil, beer, and water in a 4 cup liquid measuring cup and stir to combine. Slowly pour the beer mixture into the stand mixer with the flour and mix on low until a dough forms, scraping down the sides as needed, about 2 minutes. Increase speed to medium high until dough is smooth, elastic and pulling up from the sides of the bowl, about 10 minutes.
Reduce speed to medium and add in the meat, cheese, and black pepper. Mix until they are evenly incorporated into the dough.
Transfer the dough to a lightly floured surface and knead by hand, about 2 minutes.
Shape the dough into a round ball and place seam side down in a lightly oiled large bowl. Cover tightly with plastic wrap and allow to rise at room temperature or near a warm oven for 11/2 to 2 hours, until doubled in size.
Set parchment paper on a sheet pan and dust with cornmeal.
Once doubled in size, turn out onto a clean work surface and gently press down to deflate air pockets. Gently stretch and press the dough into an 8x12 inch rectangle, sitting parallel to the counter's edge.
Fold the bottom edge of the rectangle in, towards the midline. Repeat with the top edge and fold it in towards the midline. Gently press and seal the seam, then flip the dough over to be seam side facing down. Shape the dough by gently tapering the ends, forming a 15-16 inch long loaf.
Set the loaf on the prepared baking sheet, cover lightly with an oiled piece of plastic wrap. Let the loaf rise at room temperature until puffy, about 1 hour.
Set a rack to the middle of the oven and preheat to 450F.
Score the loaf with a paring knife by making a ¼ inch deep slit, lengthwise, along the top of the dough, starting and stopping about 1-2 inches from the ends.
Bake until the internal temperature at the thickest part of the bread reaches around 190F, about 45-55 minutes.
Transfer bread to a wire rack to cool completely.
To make ahead: follow the recipe through step 5, form dough into a ball and place in an oiled bowl seam side down. Set the bowl in the fridge for at least 15 hours and up to 24. Before proceeding with the recipe, let the dough sit at room temperature for 3 hours.