Italian Pecorino and Prosciutto Bread

• 2 packages active dry yeast
• 1/2 cup warm milk (110 to 115F)
• 4 large eggs
• 1/4 cup fruity olive oil
• 1/4 cup ( 1/2 stick) unsalted butter, melted and cooled
• 3 1/2 to 4 cups unbleached all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup freshly grated Pecorino Romano cheese
• 1/2 cup shredded Swiss or Fontina cheese
• 4 ounces thinly sliced prosciutto, cut into thin shreds

1. Stir the yeast into the milk in a large mixing bowl and let stand until dissolved, 5 to 10 minutes.
2. Beat in the eggs, olive oil, and butter until well blended.
3. Combine 3 1/2 cups flour with the salt and pepper, add it to the yeast mixture, and stir to form a dough.
4. Work in the cheeses and the prosciutto.
5. Transfer the dough to a floured work surface and knead, adding more flour if the dough is too sticky, until smooth and satiny, 7 to 10 minutes.
6. Shape the dough into 1 round and bulbous loaf.
7. Place on a baking sheet lined with parchment paper.
8. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours.
9. Preheat the oven to 400 F.
10. Bake the bread until the loaf sounds hollow when tapped on the bottom, 30 to 40 minutes.
11. Let cool on a wire rack.

active dry yeast, warm milk, eggs, olive oil, unsalted butter, flour, salt, freshly ground black pepper, freshly grated pecorino romano cheese, shredded swiss

Taken from www.cookstr.com/recipes/italian-pecorino-and-prosciutto-bread (may not work)