America's Test Kitchen Prosciutto Bread Recipe: Flaky Layers With Salty-Sweet Magic

America's Test Kitchen prosciutto bread delivers flaky, golden layers with salty-sweet magic that transforms any meal. The secret lies in a precise dough formula and strategic prosciutto placement that creates irresistible pockets of flavor.

I've perfected this recipe through careful testing, ensuring every slice delivers that perfect balance of crispness and tenderness.

This recipe starts with a simple yet effective dough that develops rich, buttery layers when baked. The key technique involves folding in thin slices of prosciutto during assembly, creating pockets that burst with flavor when sliced.

With just 15 minutes of active prep and 20 minutes in the oven, you'll have a showstopping side dish that pairs beautifully with soups, salads, or charcuterie boards.

What sets this bread apart is the way the prosciutto's saltiness enhances the dough's natural sweetness, while the flaky layers create a satisfying texture in every bite.

The aroma alone will have everyone anticipating dinner, and the visual appeal makes it perfect for special occasions. Once you try this, store-bought bread will never compare.

For best results, use high-quality prosciutto and allow the dough to rest properly before baking. The extra effort ensures restaurant-quality results that will impress even the most discerning guests. Let's get started on creating this crowd-pleasing masterpiece.

Ingredients for america's test kitchen prosciutto bread

Four ounces of premium prosciutto plus cold butter create that legendary flaky magic.

The prosciutto is non-negotiable—Oscar Mayer Select or Della Valle from the deli counter deliver the best balance of saltiness and tenderness. Thinly slicing it yourself (or asking the butcher to do it) ensures even distribution in the dough. For the butter, Plugrá or Land O'Lakes unsalted work perfectly, but never use salted—it'll overpower the delicate layers. The flour should be King Arthur or Gold Medal for consistent results, and always measure by weight if you're precise. Yeast? Red Star Active Dry is my go-to, but instant yeast cuts prep time dramatically.

No prosciutto? Thinly sliced salami or coppa can stand in, though the flavor won't be identical. Running short on butter? Vegetable shortening works in a pinch (same quantity), but you'll lose that rich flavor. The milk can be swapped for buttermilk or heavy cream, though the dough might develop slightly faster. For the egg wash, water or whole milk works if you're out of eggs—just add a pinch of salt. The cornmeal is crucial for preventing sticking during folds, so don't skip it. And if you're feeling fancy, add a pinch of smoked paprika to the dough for depth.

This dough needs at least 2 hours of rest—trust the process. Wrap tightly in plastic and refrigerate overnight if you have time. The prosciutto keeps best in the freezer for up to 3 months, while the dough can be prepped a day ahead. For maximum flakiness, slice the bread immediately after baking while it's still warm. Store wrapped at room temperature for 2 days, or freeze slices for up to 2 weeks. Reheat in a 350°F oven for 5-7 minutes to restore crispness.

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

This method delivers irresistible flaky layers and that perfect salty-sweet balance every time.

In a stand mixer fitted with the paddle attachment, combine the 3 cups all-purpose flour, 1 tbsp granulated sugar, 1 tbsp instant yeast, and 1.5 tsp diamond crystal kosher salt. Mix on low speed for 20 seconds just to distribute the ingredients evenly. This is called the "cold butter method," and it's what creates those signature flaky layers.

Add the 0.5 cup cold cubed unsalted butter to the flour mixture. Mix on low speed for 15-20 seconds until the butter is broken down into pea-sized pieces. This cold butter creates pockets of fat that will melt during baking, creating those beautiful layers. Don't overmix—you're looking for a shaggy, uneven dough at this stage.

In a separate bowl, whisk together the 0.5 cup warmed whole milk, 1 whole large egg, and 0.25 cup cold water. Gradually add this liquid mixture to the flour-butter combination while mixing on low speed. The dough will come together slowly—this is normal. Once fully combined, increase the speed to medium and knead for 3-4 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

Lightly flour a clean work surface and turn out the dough. Gently press it into a 12x6-inch rectangle about ½-inch thick. This is where the magic happens—we're creating those signature layers. Cut the 4 oz high-quality prosciutto into strips about ¼-inch wide and arrange them diagonally across the dough, leaving a ½-inch border around the edges.

Sprinkle 0.25 tsp freshly cracked black pepper evenly over the prosciutto. Then, using a pastry brush, lightly brush the dough with 1 tbsp egg wash (the egg beaten with 1 tsp water). This will help the layers adhere during folding. Starting from the long side, roll the dough tightly into a log, sealing the edge to trap the prosciutto inside.

Wrap the dough log in plastic wrap and refrigerate for 1 hour. This chilling step is crucial—it firms up the butter and allows the gluten to relax, making it easier to handle when we create those flaky layers. The prosciutto will also soften slightly, making it more pliable when we unfold it later.

After chilling, remove the dough from the refrigerator and unwrap it. On a lightly floured surface, gently press the log into a 12x6-inch rectangle again. This time, we're going to create three sets of folds to develop those signature layers. First, fold the dough into thirds like a letter, sealing the edges. Wrap and chill for 30 minutes.

Repeat this folding process two more times, chilling for 30 minutes after each fold. Each fold creates more layers, and the chilling prevents the butter from melting prematurely. After the final fold, let the dough rest at room temperature for 15 minutes before shaping. This final rest makes the dough more pliable and easier to handle.

Shape the dough into a 9x5-inch loaf pan by pressing it gently into the corners. Brush the top with the remaining egg wash and sprinkle with 1 tsp coarse sea salt. Cover loosely with a damp towel and let proof in a warm place for 1-1.5 hours until it rises 1-2 inches above the pan. The dough should look puffy and slightly domed—this indicates it's ready for the oven.

Preheat your oven to 375°F. When the dough is fully proofed, bake for 30-35 minutes until golden brown and the internal temperature reaches 190°F. The bread should sound hollow when tapped on the bottom. If the top browns too quickly, tent with foil to prevent over-browning while ensuring the interior cooks through.

Remove the bread from the pan and place it on a wire rack to cool for 15 minutes. This resting period allows the layers to set and makes slicing easier. The bread should be warm but not hot to the touch. Slice with a sharp serrated knife, cutting against the grain for cleaner slices. Each slice should reveal those beautiful flaky layers with pockets of melted butter and salty-sweet prosciutto.

Serve warm with a pat of unsalted butter or a drizzle of honey to complement the savory flavors. The contrast of warm bread with the salty prosciutto and sweet butter creates an irresistible combination. Store any leftovers wrapped in plastic at room temperature for up to 2 days, or freeze for up to 1 month—just thaw at room temperature before serving.

Make-ahead tips for america's test kitchen prosciutto bread

Dough Prep Ahead

Make the dough up to 24 hours in advance for deeper flavor development. After mixing, wrap it tightly in plastic and refrigerate. The cold environment slows yeast activity, allowing gluten to relax and improve texture.

When ready to bake, let the dough sit at room temperature for 1 hour before shaping—this jumpstarts the proofing process. 💡

Prosciutto Prep

Slice the 4 oz prosciutto into ¼-inch strips and store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze the prosciutto in a single layer before wrapping tightly in plastic.

Thaw overnight in the fridge before using. Pre-slicing saves time on baking day and ensures even distribution in the dough. ✨

Layered Assembly

After the first chilling step, you can pause the layered assembly process by wrapping the dough log in plastic and refrigerating for up to 12 hours. This flexibility lets you prep ahead without worrying about the butter melting prematurely.

When ready to continue, simply unfold the dough and proceed with your three sets of folds as directed. ❄️

Baked Loaf Storage

Cool the baked loaf completely on a wire rack before storing. Wrap tightly in plastic wrap and place in an airtight container at room temperature for up to 3 days.

For longer storage, slice the bread and freeze individual portions in a single layer on a tray before transferring to a freezer bag. Reheat slices at 350°F for 5-7 minutes to restore crispness. 🔥

Freezer-Friendly Dough

If you want to freeze the dough before baking, shape it into a loaf pan but skip the proofing step. Wrap the unproofed dough tightly in plastic and freeze for up to 1 month.

Thaw overnight in the fridge, then proof and bake as directed. This method preserves the dough's structure perfectly for a fresh-baked result later. ❄️

Make-Ahead Tips

For a truly stress-free baking day, prepare everything except the final proofing and baking the night before. Assemble the prosciutto layers, fold the dough, and refrigerate overnight. In the morning, let the dough proof at room temperature while you preheat the oven.

This approach ensures you're ready to bake as soon as the dough is fully proofed, with minimal last-minute work. 💪

Frequently asked questions