Serves: 8
Total Calories: 255

1/2 cup warm milk (100° to 110°F)
1 envelope (2 1/2 teaspoons) active dry yeast or teaspoons instant yeast
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 tablespoon sugar
1 teaspoon salt
2 large eggs, at room temperature
2 1/2 cups (about) all-purpose unbleached flour
1/2 cup chopped fresh mozzarella cheese, blotted dry if moist
1/2 cup chopped provolone cheese
1/2 cup chopped prosciutto

1 Pour the milk into a small bowl and sprinkle the yeast in. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.

2 In a large heavy-duty mixer bowl or a food processor, beat the butter, sugar, and salt until blended. Beat in the eggs. With a wooden spoon, stir in the milk mixture. Add the flour and beat until smooth. The dough will be sticky.

3 On a lightly floured surface, shape the dough into a ball. Cover with an inverted bowl and let rest 30 minutes.

4 Butter and flour a 10-inch tube or Bundt pan.

5 Lightly flour a rolling pin. Roll out the dough to a rectangle 22 × 8-inches. Scatter the cheese and meat over the dough, leaving a 1-inch border on the long sides. Starting at one long side, tightly roll up the dough to form a cylinder. Pinch the seam to seal. Place the roll seam-side down in the prepared pan. Pinch the ends together to seal. Cover the pan with plastic wrap. Let the dough rise in a warm, draft-free place until doubled, about 1 1/2 hours.

6 Place the oven rack in the center of the oven. Preheat the oven to 350°F. Bake until the loaves are golden brown and sound hollow when tapped on the bottom, about 35 minutes.

7 Slide the loaves onto a wire rack to cool completely. Serve at room temperature. Wrap in foil and store at room temperature up to 24 hours, or freeze up to 1 month.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 255
Calories from Fat: 86

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