These days, in much of Italy, there is the scent of Easter, especially that of freshly baked cheese bread, that used to be prepared very slowly, but if you have little time and don’t want to miss out on tradition, this Umbrian Easter bread is the perfect solution. It is simple and fast, great to enjoy for Easter breakfast, just like the Roman Easter sweet bread.
Some curiosities about Umbrian Easter bread: In some areas, it’s still called Easter pizza like the sweet Easter pizza, but actually, it is a leavened bread enriched with cheese, and often, other tasty ingredients are added just like in the cheese pie with olives.
However, every family has its own traditional recipe: the tall with cheese but also the quick low bread from Gubbio cooked in a pan.
Even if you have little time, with this easy recipe, you can enjoy a fantastic Umbrian Easter bread without giving up its goodness. Try it, and I’m sure it will win you over from the first bite.
I LEAVE YOU WITH SOME TRADITIONAL EASTER RECIPES THAT I AM SURE YOU WILL LIKE
- ROMAN EASTER DONUTS: SOFT AND ORANGE-SCENTED WITHOUT BUTTER
- TRADITIONAL EASTER BUNDT CAKE: SIMPLE, SOFT, AND GENUINE
- QUICK EASTER CAKE WITH CHOCOLATE CHIPS AND CANDIED FRUITS
- CHOCOLATE PASTIERA: THE PERFECT DESSERT FOR A DELICIOUS AND ORIGINAL EASTER, ALSO WITH BIMBY
- CHOCOLATE AND PISTACHIO EASTER CAKE
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
QUICK UMBRIAN BREAD RECIPE
- 3 eggs
- 5.3 oz grated Parmesan cheese
- 3.5 oz Pecorino cheese (grated)
- 1.8 oz extra virgin olive oil
- Half cup milk
- 1 tsp sugar
- Half tsp salt
- 0.7 oz fresh yeast
- all-purpose flour (as needed)
VARIATIONS TO TRY: addition of pepper or cooked ham, some also add diced salami
Tools
HERE’S WHAT WE NEED
- 1 Mixer
- 1 Mold tall, even paper panettone mold for 1 kg
Steps
LET’S PREPARE THE BREAD STEP BY STEP
In the stand mixer bowl, dissolve the yeast in warm milk, add the eggs, oil, and sugar, and start kneading. Add the cheeses and salt, and finally, the flour a little at a time, as needed to form a workable dough, about 14 oz.
LEAVENING: Transfer the dough to the work surface and form a nice ball, cover it, and when it has doubled, place it in the mold. I used a 1 kg paper mold for panettone. Cover and let it rise until it reaches a finger from the edge.
BAKING: Bake at 356 degrees Fahrenheit for about 40 minutes, but adjust according to your oven and do the toothpick test. Remove from the oven and let it cool well.
SOME TIPS FOR A SUCCESSFUL BREAD
This is a recipe my grandmother used to make. She didn’t use a scale; I tried to weigh the ingredients, but for the flour, judge by eye because she did it that way. I used about 14 oz. The dough should be nice and soft, almost sticky. If you don’t have a paper mold, you can use a loaf pan.
ASK ANY QUESTIONS YOU WANT
CAN I SUBSTITUTE THE MILK?
YES, WITH THE SAME AMOUNT OF WATER
