America's Test Kitchen Prosciutto Bread Recipe: Crispy-Crusted, Savory Cheese Pulls

America’s Test Kitchen’s prosciutto bread delivers the perfect balance of crispy crust and savory, pull-apart cheese—no fancy equipment required. The secret lies in a high-hydration dough that creates an airy, chewy interior while developing that coveted golden-brown crust.

Thinly sliced prosciutto layers infuse the bread with salty, umami richness, while melted cheese adds gooey pockets at every bite.

What sets this recipe apart is the foolproof technique for achieving restaurant-quality results at home. We’ll use a 30-minute proofing time (no overnight wait) and bake at 425°F to ensure a crispy exterior without drying out the interior.

The prosciutto is layered strategically—just enough to flavor without overwhelming the dough—and melted cheese pulls dramatically when sliced.

By the time it emerges from the oven, your bread will have shatteringly crisp edges, a tender crumb, and those irresistible cheese pulls that make it impossible to stop at one slice.

The aroma alone—salty, herby, and slightly sweet—will have everyone asking for seconds. This is the kind of bread that elevates any meal from ordinary to extraordinary.

Perfect for appetizers, charcuterie boards, or as a side to soups and salads, this recipe scales easily for gatherings. The dough is simple to mix, and the assembly takes just 10 minutes—making it ideal for weeknight dinners or last-minute entertaining. Let’s get started!

Ingredients for america's test kitchen prosciutto bread

Foolproof dough meets salty-sweet prosciutto and melty cheese for restaurant-quality bread at home.

The prosciutto is non-negotiable here—Oscar Mayer or D'Este deliver the best texture and flavor. Look for slices that are thin but not brittle, ideally from a deli counter where they cut fresh. Mozzarella should be part-skim for perfect melt—whole-milk melts too fast and can make the bread greasy. For the flour, King Arthur or Gold Medal brands create the ideal high-hydration dough. The yeast is instant-release, so no waiting for it to dissolve—just mix it right in with the flour.

No prosciutto? Thinly sliced salami or pancetta work in a pinch, though the flavor will differ slightly. Substituting dairy-free cheese is tricky—Miyoko's mozzarella is the closest vegan alternative, but texture won't be identical. The milk can be swapped for whole milk powder mixed with water if you're avoiding dairy, though the bread will be slightly less tender. For the butter, European-style (like Plugrá) has higher fat content and creates a richer crust. If you're short on time, pre-shredded cheese works, but it contains anti-caking agents that can make the bread slightly drier.

The dough needs 24 hours in the fridge for optimal flavor development—don't skip this step. Prosciutto and cheese can be prepped ahead and stored in the fridge for up to 2 days before assembly. Once baked, let the bread cool completely before slicing to prevent a gummy texture. Store wrapped at room temperature for 2 days or freeze for up to 3 months. For reheating, wrap slices in foil and warm in a 350°F oven for 5 minutes—this restores the crispy crust beautifully.

Step-by-step instructions for america's test kitchen prosciutto bread recipe

Master the art of crispy crusts and savory cheese pulls with this precision-focused method.

In a stand mixer fitted with the dough hook attachment, combine the 4 cups all-purpose flour, 1.5 tsp salt, and 1 tbsp granulated sugar. Mix on low speed for 30 seconds to distribute the ingredients evenly. This dry blend forms the foundation of our dough structure.

In a separate bowl, warm the 1.25 cups whole milk to 110°F (just warm to the touch) and whisk in the 0.25 tsp instant-release yeast. Let this mixture sit for 5 minutes until it becomes frothy—this confirms the yeast is active. With the mixer running on low, gradually add the milk-yeast mixture and the 1 whole large egg to the flour blend. Scrape down the sides as needed to ensure everything incorporates smoothly.

Add the 0.5 cup cold unsalted butter, cut into small cubes, to the mixer bowl. Increase the speed to medium and knead for 5 minutes until the butter has fully incorporated and the dough begins to pull away from the sides of the bowl. The dough should be smooth but slightly tacky—this indicates proper hydration without being too wet.

Transfer the dough to a lightly floured surface and knead by hand for an additional 2 minutes until it becomes elastic and springs back when pressed. This step develops gluten, which is essential for that crispy crust we're after. Shape the dough into a round loaf and place it back in the mixer bowl.

Lightly coat the dough with 1 tbsp extra-virgin olive oil and cover the bowl with a damp towel. Let the dough rise in a warm place for 1 hour or until it has doubled in size. The dough should be puffy and jiggly when gently pressed—this confirms proper fermentation. While the dough rises, thinly slice the 6 oz prosciutto into long, even strips (about 1/8-inch thick).

After the first rise, punch down the dough to release any air bubbles and divide it into 4 equal portions. Shape each portion into a 12-inch rope, then coil each rope into a loose spiral. Arrange the spirals on a parchment-lined baking sheet, leaving about 2 inches of space between each loaf. This spacing prevents them from touching during baking and ensures even browning.

Gently stretch each spiral into a 10-inch circle and place a 1/4 of the 1.5 cups shredded mozzarella cheese in the center. Fold the dough up around the cheese to form a half-moon shape, then fold the edges inward to create a tight, sealed pocket. This technique traps the cheese inside for maximum melty pulls when baked.

Place each cheese-filled loaf seam-side down on the prepared baking sheet. Cover loosely with a damp towel and let rise for an additional 30 minutes until the dough has expanded by about 50%. The edges should look slightly puffy but still hold their shape—this indicates the dough is ready for the oven.

Preheat your oven to 375°F and sprinkle the baking sheet with 0.5 tsp coarse kosher salt. Brush the tops of the loaves with additional extra-virgin olive oil and bake for 25-30 minutes until the crust is deep golden brown and the internal temperature reaches 190°F. The bread should sound hollow when tapped on the bottom.

For the final crisp, transfer the loaves to a wire rack and immediately sprinkle with 0.25 cup cornmeal while still warm. This creates that signature crunchy exterior. Let the bread cool for 5 minutes before slicing—this allows the cheese to set slightly while maintaining its pull-apart texture. Serve warm for the ultimate combination of crispy crust and gooey, cheesy pulls.

Dietary considerations for america's test kitchen prosciutto bread

Gluten-Free Adaptations

For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure or Bob's Red Mill. Add 1 tsp xanthan gum to the dry ingredients to mimic gluten's structure.

The dough will be stickier, so use a damp silicone spatula for mixing. Expect a denser texture—this is normal with gluten-free bread. 🌾

For extra crispiness, brush the baked loaves with melted butter instead of olive oil. Gluten-free dough benefits from an extra 5 minutes in the oven to ensure proper browning. Let it cool completely before slicing to prevent crumbling.

Dairy-Free Options

Swap the whole milk for unsweetened almond milk or oat milk (both work well in baked goods). For the cheese, use Miyoko's mozzarella (the closest vegan alternative) or nutritional yeast mixed with cashew cream for a cheesy flavor.

The bread will still pull, though the texture will be slightly less stretchy. 🧀

Replace butter with coconut oil or vegan butter like Miyoko's. The crust may not brown as deeply, so increase oven time by 2-3 minutes and brush with olive oil for extra color.

Allergen-Friendly Swaps

For nut allergies, use sunflower seed milk instead of almond milk. If avoiding soy, opt for oat milk or rice milk—though the dough may be slightly less elastic.

For egg-free baking, replace the egg with 1 tbsp ground flaxseed mixed with 3 tbsp water (let it thicken for 5 minutes first). 🥚

If prosciutto is a concern, try thinly sliced turkey breast or smoked tofu for a plant-based alternative. The flavor won’t be identical, but it adds a savory element. Always check labels for hidden allergens like dairy or soy in pre-packaged ingredients.

Lower-Carb Version

Reduce the flour to 3 cups and add ½ cup almond flour for a lighter texture. Skip the sugar entirely—it’s not necessary for flavor in this recipe.

The bread will be less chewy but still crispy. For extra protein, fold in ¼ cup grated Parmesan (or dairy-free alternative) into the dough. 🥖

Use ½ the mozzarella (just ¾ cup) to cut carbs further. The cheese pulls will still be delicious, just slightly smaller. This version pairs perfectly with low-carb soups or salads.

Frequently asked questions