Ingredients: Per 4 servings
- ¾ lb all-purpose flour
- 3 ½ oz Pecorino Toscano Cheese, grated
- 1 ¾ oz Pecorino Toscano Cheese, diced
- 2 ½ oz melted butter
- 1 oz fresh yeast
- ½ cup water
- 4 eggs
- salt and pepper to taste
- ⅜ oz butter
- 1 oz breadcrumbs
Dissolve yeast in a small bowl of water.
Crack three eggs into a bowl, add a pinch of salt and pepper. Also add grated and diced pecorino cheese.
Mix ingredients well and add the melted butter, flour and yeast. Stir well.
Grease a baking mold with butter and sprinkle with breadcrumbs. Then fill two thirds of the mold with the bread dough and let rise in a warm place. Once the dough has expanded and reached the top of the mold it is ready to be baked.
Beat an egg well and use it to brush the surface of the dough.
Bake the bread in the oven for 35 minutes at 375 degrees F.
When done, remove from the oven and let cool: cut into slices and serve with cold cuts like coppa, salami and prosciutto.
If you are using dry yeast from a package, use 1/3 the amount.
This Easter bread recipe comes from the region of Umbria, but is actually prepared across central Italy.
Referred to in Italy as Easter pizza, this soft risen bread is normally made with eggs, cheese and lard.
Here, our chef Mario Grazia has substituted the lard with melted butter.
It is traditionally eaten of Easter morning for breakfast or lunch and served with excellent traditional Italian sausages, boiled eggs and maybe with a glass of red wine.
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