1 lb. unsliced round loaf of bread
6-8 slices bacon
1/4 lb. Prosciutto slices
1 pkg. frozen chopped spinach, thawed & drained
8 oz. Ricotta cheese
1/2 lb. fresh sliced mushrooms
1 clove garlic, minced
1 med. onion, chopped
1-2 tsp. parsley
1/4 c. white wine

Rye, sour dough, pumpernickel, etc.

With a serrated knife slice off the top of the round loaf and set top aside. Hollow out the interior to within 1" of crust and base. Use interior bread for bread crumbs in another recipe. Saute mushrooms, garlic, onion and parsley in wine. Set loaf on top of bacon slices which have been arranged on baking sheet to provide a base for loaf. Butter the inside of the loaf cavity and line it with overlapping Prosciutto slices arranged to radiate from the center of the cavity base and to cover the interior surface completely. The ham should overlap the sides of the loaf. Fill the cavity with spinach, then the Ricotta cheese and finish with the mushroom mixture. Fold the overlapping Prosciutto over the top of the mushrooms. Replace the top of the bread loaf. Brush top and sides lightly with olive oil.

Bake at 375 degrees for 20 to 30 minutes basting with drippings from bacon. Slice in wedges and serve. NOTE: Loaf may be wrapped in foil and chilled for several hours before baking.