Helen Oless's Prosciutto and Olive Braid

• 1 tablespoon cornmeal for baking sheet
• 6 ounces slab prosciutto, finely chopped (least salty variety)
• 1 teaspoon olive oil
• 1 garlic clove, mashed in salt
• 2 teaspoons fennel seed, bruised in mortar and pestle
• 1/4 teaspoon black pepper, freshly ground
• 1 1/4 cups hot (about 110 degrees) tap water
• 1 tablespoon dry yeast
• 1 1/2 teaspoons sugar
• 2 cups all-purpose flour
• 1/4 cup vegetable shortening (at room temperature)
• 1 1/2 dozen Greek olives, chopped
• 3 cups bread flour (approximately)

1. Sprinkle baking sheet, approximately 9 1/2 by 11 inches, with cornmeal and set aside.
2. Saute prosciutto in 1 teaspoon olive oil over medium heat for 1 1/2 to 2 minutes.
3. Remove from heat, stir in garlic, fennel seed and pepper.
4. Pour contents into large mixing bowl.
5. Add hot water, yeast and sugar.
6. Stir in 1 cup all-purpose flour.
7. Beat in 1/4 cup shortening.
8. Add chopped olives.
9. Add 1 more cup of all-purpose flour.
10. Dough will be sticky at this point.
11. Scrape out onto work surface.
12. Gradually knead in 3 cups of bread flour until dough is smooth and elastic.
13. Cover with inverted bowl; rest for 10 minutes.
14. Roll dough into a 10-inch-by-15-inch rectangle.
15. Cut three strips in rectangle, leaving about 1/2 inch at end uncut.
16. Braid and pinch bottom end.
17. Place on prepared baking sheet.
18. Cover with plastic wrap and put in a warm place until light and doubled in volume - about one hour.
19. When doubled, bake in preheated 400-degree oven until hollow sound is heard when loaf is tapped on bottom.

cornmeal for, slab prosciutto, olive oil, garlic, fennel, black pepper, water, yeast, sugar, flour, vegetable shortening, olives, bread flour

Taken from cooking.nytimes.com/recipes/2488 (may not work)