Steps

• In the bowl of the stand mixer, add water and beaten eggs with salt and pepper, then continue with the flour, crumbled fresh yeast, and grated Parmesan. Start kneading using the dough hook until you obtain a smooth, homogeneous, and well-formed dough. Depending on the brand of flour used, it may be necessary to add a little more water. Transfer the dough into a bowl, cover it (I find reusable fabric lids work very well) and let it rise until doubled: it will take about three hours but could be two (depending on the temperature in your home). After the resting time, bring the dough back to the work surface, weigh it, and divide it into three equal parts. Form three balls. Roll each ball with a rolling pin to form an oval (you can find the photographic tutorial in “Milk Bread Loaf”). Spread truffle cream and julienned or grated Emmental cheese with a wide-hole grater on top. Fold the side flaps inward, slightly overlapping the left and right sides. Use the rolling pin to lightly press and seal the seam, forming a roll. Pinch with your fingers to close the seam underneath the roll. Place the rolls in the loaf pan. Close with the lid and let it rise until doubled (it took two and a half hours for me). Preheat the oven to steam mode level 3 at 374°F and bake for 30/35 minutes.

  If your oven has a steam baking mode, follow the manual instructions for time and temperature as they may differ from mine. If you don’t have a steam oven, preheat the oven to 428°F with a bowl of water inside. Once the bread is in the oven, bake for 10 minutes, then lower the temperature to 356°F and continue for another 20 minutes or until the bread is nicely golden.

  Let the bread cool on a rack before slicing.