We are very close to Easter, and as tradition dictates, the Easter Cheese Bread cannot be missed. This recipe is an easy version without too much fuss as I like it! So no mixer, Thermomix, or anything else, just a spoon and naturally high-quality ingredients. If you haven’t already, subscribe to my YouTube channel CuciniAmo with Chicca not to miss my VIDEO RECIPES
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 10Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons, Easter
Ingredients
- 1 cup All-purpose flour
- 1 cup Manitoba flour
- 3.4 oz Milk (or water)
- 1 tsp dry yeast (or 0.7 oz fresh)
- 3.4 oz emmentaler (or gruyere)
- 0.9 oz pecorino romano (Grated)
- 4.6 oz Parmigiano Reggiano (Grated)
- 3 tbsps extra virgin olive oil
- 1.4 tsp salt
- 2 pinches Pepper
- to taste nutmeg (optional)
- 2 eggs
Tools
- 1 Mold
Preparation
In a large bowl, place the flour, yeast, Parmesan, and spices, mix and pour in milk, eggs, and oil.
Mix everything well, stir the mixture a little more; its consistency will be soft and sticky, but don’t worry, that’s how it should be.
At this point, cover the bowl with cling film and let the mixture rest on the preheated oven at 86°F turned off but with the light on for 2 hours.
After the resting time, add the cubed Emmental, knead lightly with your hands or a spatula, then pour the dough into a greased pan specifically for cakes measuring 6 inches with a typical flared shape.
If you don’t have it, then use an 8-inch pan lined with parchment paper, leaving high edges. Now let the Easter cheese bread rest for 4 hours in the oven with the light on (or until it doubles in size).
After the rising time, bake your bread at 356°F on the lower shelf of the oven for 40 minutes. Remove from the oven and let it cool completely on a rack before slicing.
Advice
If you want a stronger flavor, add more pecorino romano instead of Parmesan to the dough. You can also bake the Easter cheese bread in an air fryer at 338°F for about 30 minutes; always do the toothpick test; it should come out clean and dry.
Watch the video recipe
