I don't know what possessed me to bake bread on a 95-degree day, but it sure was good bread. It finished baking before I headed out the door. Later I got a call from Joe...
J: Can I have some bread?
Me: Can't you wait? I was going to take more photos.
J: I can't eat it because you haven't finished documenting??
Me: Fine, but don't hack it apart too badly!!
Only another blogger would understand. Anyway, a good deal of it was missing when I got home, which you can take as testament to how good it was.
Clockwise from top left: Prosciutto di Piccolo was the more affordable alternative to Prosciutto di Parma ($16.99/lb!), but we agreed the bread could have used more since the pieces seemed to have shrunk during baking. I'd also consider substituting small chunks of sausage next time. The dough looks curdly at first, then kneads out smooth. Roll it into a ball on a floured surface, then into a rope, and finally into a ring.
Clockwise from top left: The ring before rising; the ring after rising; brushing with melted butter; and using a wooden peel to ease the bread onto a baking stone.
It's a very rustic bread, with a nice crisp crust and a sturdy but moist crumb. Try it!
