Italian Easter Cheese Bread
User Reviews
5
Italian Easter Cheese Bread
Description
This Italian Easter Cheese Bread recipe combines flours with finely grated Parmesan and Pecorino Romano cheeses, providing distinctive sharp and nutty flavors. Warm milk, eggs, and olive oil enrich the yeast dough for a smooth, elastic consistency. Black pepper and salt are added for seasoning balance.
After kneading and proofing, the dough is rolled into a rectangle and sprinkled with cubed Swiss or alternative cheeses, then folded and shaped into a ball to trap the cheese inside. The bread is baked until the crust is golden, creating a contrast between the crust and the soft, cheese-filled interior.
Ideal for serving sliced with Italian meals or as a savory snack, this bread keeps well refrigerated for a few days and freezes well when wrapped tightly, making it convenient for make-ahead use.
Maintaining water temperature between 105°F and 110°F is crucial when activating yeast to ensure proper rise without killing it. Room temperature eggs and milk yield a better dough development.
Ingredients
- 3½ tablespoons water lukewarm
- 1 teaspoon granulated sugar or honey
- 1½ teaspoons active dry yeast
- 4 cups all-purpose flour 512 grams total, or Italian 0 flour, 1½ tablespoons
- 1¼ cups Parmesan Cheese freshly grated
- ¾ cup pecorino cheese freshly grated
- ⅓ cup milk 100 grams total, lukewarm, 2% or whole, 1¼ tablespoons
- 3 large egg room temperature
- 1 large egg yolk, room temperature
- ½ cup olive oil light
- 3-4 dashes black pepper more or less
- 1½ teaspoons salt
- 5¼ ounces swiss cheese 150, or gruyere, fontina or provolone cheese; cubed small/medium
Instructions
- In a small bowl stir together the water and the sugar, sprinkle the yeast on top and let sit for 10 minutes, then stir to combine.
- In the bowl of the stand mixer whisk together the flour, Parmesan cheese, and Pecorino Romano cheese, add the milk, eggs, egg yolk, olive oil and yeast mixture. With the dough hook attachment start to knead on low speed, then add the pepper and salt, continue to knead on speed #2 until the dough is smooth and elastic, approximately 10-12 minutes.
- Move the dough to a lightly floured flat surface and form it into a ball, place the dough ball in a lightly oiled bowl. Cover the bowl with plastic wrap and place it in a warm draft free area and let rise until doubled, approximately 2 hours.
- Move the dough again to a lightly floured flat surface, gently pat it into a thick rectangle, sprinkle the cubed cheese on top gather the ends of the dough to cover the cheese, then form the dough into a ball.
- Place the ball into the a greased and floured or sprayed 8x4 inch/ 21x11 cm round cake pan and let rise until the bread reaches the top of the rim, approximately 2-4 hours. This will depend on the warmth of your house.
- Pre-heat the oven to 350F (180C).
- Bake in the pre-heated oven until golden brown approximately 40-45 minutes. The bread is done when the internal temperature is 190F/88C. Allow the bread to cool on a wire rack before slicing and serving.
Notes
- Use lukewarm water (105-110°F) to activate the yeast without killing it.
- Remove eggs and milk from the refrigerator about 45-60 minutes before use to reach room temperature for better blending.
- Store leftovers wrapped in plastic and airtight containers; refrigerate for up to 3-4 days for best freshness.
- The bread can be reheated in the oven or microwave before serving.
- Freeze cooled bread wrapped tightly in freezer bags for up to two months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 4532 kcal
% Daily Value*
| Calories | 4532kcal | 227% |
| Carbohydrates | 415g | 138% |
| Protein | 179g | 358% |
| Fat | 236g | 363% |
| Saturated Fat | 83g | 415% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 112g | 560% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 1077mg | 359% |
| Sodium | 7121mg | 297% |
| Potassium | 1369mg | 29% |
| Fiber | 16g | 64% |
| Sugar | 11g | 22% |
| Vitamin A | 3831IU | 77% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 3528mg | 353% |
| Iron | 29mg | 161% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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