BLUE RIBBON RECIPE WEEK: SMOKED GOUDA AND PROSCIUTTO BATTER BREAD

October 1, 2009 

The Kansas State Fair is one of many that has just concluded, and we were able to get copies of several blue ribbon-winning recipes. We'll share them this week.

This was the winner of the Fleischmann's Yeast "Bake for the Cure" Contest in the Best Batter Bread category.

It was submitted by Denise Pounds of Hutchinson.

INGREDIENTS

1 1/2 oz. prosciutto

2 tablespoons all-purpose flour (to coat cheese and prosciutto)

2 oz. smoked Gouda cheese, shredded

2 2/3 cups unbleached all-purpose flour

3 tablespoons nonfat dry milk, not instant

2 tablespoons potato flour

1 teaspoon salt

1 teaspoon sugar

1/4teaspoon baking soda

1 pkg. Fleischmann's Rapid Rise Yeast

2 tablespoons olive oil

1 large egg

1 1/4 cups warm water (110 degrees)

DIRECTIONS

Lightly grease an 8-inch soda bread ban.

Dredge each piece of prosciutto through 2 tablespoons flour. Cut the prosciutto into small pieces. Coat the Gouda cheese with the flour as well. In a mixing bowl or the bowl of your stand mixer, combine the flour, dry milk, potato flour, salt, sugar, baking soda and Fleischmann's yeast. Mix till well combined. Add the oil, egg, and water, and beat at medium speed, using a hand beater or the flat beater paddle of your mixer, for 5 minutes. Stop midway through to scrape the sides of the bowl and add the prosciutto and cheese.

Scoop the sticky dough into the prepared pan, smoothing the top with your fingers. Allow the dough to rise for 1 hour. While the bread is rising, preheat the oven to 350 degrees.

Bake the bread for 15 minutes, and then tent it lightly with aluminum foil. Bake for an additional 30 minutes. Remove the bread from the oven, and after 5 minutes loosen the edges, and turn it out of the pan onto a rack to cool completely. Store bread at room temperature. If you haven't used it up within a couple days, wrap well and store in the freezer.

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