How to Make Bread Stuffed with Prosciutto, Pepperoni, Capicola, and Provolone
Test cook Bryan Roof makes host Julia Collin Davison a New York classic, Prosciutto Bread.
Get the recipe for Prosciutto Bread: https://cooks.io/2D8f4ZF
Buy our winning stand mixer: https://cooks.io/2tkBbHO
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Видео How to Make Bread Stuffed with Prosciutto, Pepperoni, Capicola, and Provolone канала America's Test Kitchen
Get the recipe for Prosciutto Bread: https://cooks.io/2D8f4ZF
Buy our winning stand mixer: https://cooks.io/2tkBbHO
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://cookscountry.com
http://facebook.com/cookscountry
http://twitter.com/testkitchen
http://instagram.com/cookscountry
http://pinterest.com/testkitchen
Видео How to Make Bread Stuffed with Prosciutto, Pepperoni, Capicola, and Provolone канала America's Test Kitchen
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