Italian Easter Cheese Bread

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Pre-heat the oven to 350F (180C).

Step 7

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.