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Prosciutto Roll Attempts with Questions

Hi there, I made the prosciutto roll twice.  The first time, it didn't work for me - the bread didn't rise right.  I'm not sure if I warmed the milk too much and killed the yeast or over-kneaded the dough, the resulting roll was very dense.  The second time, I didn't knead the dough for the full 5 minutes.  It felt smooth but firm after 3, so I stopped.  The results were a lot lighter and fluffier.   The picture below is the second attempt.  

I have a few questions.  I live in Hawaii and my kitchen is always hot and humid.  How does that affect my dough?  How do I compensate?  Also, do you think this would work with thinly sliced hot soppressata or would that be too greasy? 

Also, can instant yeast and active yeast be used interchangeably? Thanks so much!

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