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Ingredients

2 teaspoons active dry yeast ⅓ cup warm water (110 degrees F) 1 cup Hunt's® Diced Tomatoes, drained, chopped 1 cup shredded Swiss cheese 1 teaspoon cumin 5 ounces chopped prosciutto 2 tablespoons chopped fresh rosemary 1 teaspoon freshly ground black pepper 1 ½ teaspoons salt 1 pinch nutmeg 4 eggs, beaten 3 ½ cups unbleached all-purpose flour ½ cup unsalted butter, softened olive oil

Nutrition Info

478.7 calories carbohydrate: 44.6 g cholesterol: 151.5 mg fat: 25.8 g fiber: 2.1 g protein: 16.7 g saturatedFat: 13 g servingSize: - sodium: 933.1 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

Combine warm water and yeast. Let sit until mixture starts to foam, about 5 minutes.
Mix tomatoes, cheese, cumin, prosciutto, and rosemary together in a mixing bowl. Set aside.
Mix flour, salt, pepper, and nutmeg together in a separate large mixing bowl. Make a well in the center and add tomato mixture, eggs, butter, yeast. Mix until mixture pulls from the sides. Dough will be sticky with a soft texture.
Lightly flour a work surface. Knead dough until smooth and elastic, adding more floor as needed to keep it from sticking to the work surface, about 10 minutes.
Oil bottom and sides of a clean bowl. Place dough in bowl and cover with clean cloth or towel 2 hours. Punch down and let rest 10 minutes.
Lightly oil a baking sheet. Shape dough into round loaf and place on sheet. Cover until doubled in size, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake bread in preheated oven until crust is golden brown, about 1 hour 15 minutes. Cool on a rack to room temperature.

8 servings

A hearty and savory loaf of bread for sandwiches, soup, or anytime!