Steps

• In the stand mixer’s bowl, add water and beaten eggs with salt and pepper, then proceed with the flour, crumbled fresh yeast, and grated Parmesan cheese. Start kneading using the hook until you get a smooth, homogeneous, and elastic dough. Depending on the brand of flour used, you may need to add a bit of water. Transfer the dough into a bowl, cover it (I find reusable fabric covers very useful) and let it rise until it doubles: it will take about three hours but could be as fast as two (depending on the temperature in your home). After resting, put the dough back on the work surface, weigh it, and divide it into three equal parts. Form three balls. Roll each ball with a rolling pin to obtain an oval shape (you can find the photo tutorial on “Milk Bread Loaf”). Spread the truffle cream and julienned or grated Emmental cheese on top. Fold the lateral edges towards the center, overlapping them slightly. Use the rolling pin to press gently to seal the seam and then form a roll. Pinch with your fingers to close the seam underneath the roll. Place the rolls inside the loaf pan. Close with the special lid and let it rise until it doubles in size (mine took two and a half hours). Preheat the oven in steam mode level 3 at 375°F and bake for 30/35 minutes.

  If your oven has a steam cooking mode, follow the instructions for time and temperature provided in the manual since they are probably different from mine. If you don’t have a steam oven, preheat your oven to 430°F with a bowl of water inside. Once the bread is in the oven, bake for 10 minutes, then lower the temperature to 355°F and continue for another 20 minutes or until the bread is nicely golden.

  Let the bread cool on a rack before slicing it.