The Umbrian Easter cheese bread is a typical leavened bread from the central regions of Italy, especially Marche and Umbria. It is consumed on Easter morning with cold cuts and is prepared a few days before to allow the flavors to meld. It has a particularly rich and savory taste, and when baked, its aroma is intoxicating.

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Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons, Easter

Ingredients

3 1/4 cups all-purpose flour
3/4 cup Manitoba flour
3 eggs
3 1/2 tbsp lard
1 3/4 oz pecorino (grated)
1 3/4 oz grated parmesan
7 tbsp water (or milk)
1/2 oz fresh yeast
1 pinch pepper
1 egg yolk (for glazing)

Tools

1 Stand Mixer
1 Cake Pan
1 Work Surface

Steps

Mix the flours.
Prepare a starter with 3/4 cup flour, all the water or milk, and the yeast.
Let it rest for an hour.
Pour the flour, starter, and eggs into the stand mixer bowl and knead.
Once a smooth dough forms, add the cheeses and pepper.
Finally, add the lard little by little while keeping the dough elastic.
Let it rest for an hour in the bowl.
Turn it onto a lightly floured work surface.
Give it one turn of tight folds.
Shape and place in the greased cake pan.
Let rise to the edge in a warm place, about 75°F.
Brush with the egg yolk.
Make 3-4 holes with a long toothpick.
In a preheated static oven at 355°F for about 1 hour.
Perform the toothpick test.
Cool on a cake rack.
Enjoy after a few days.
It can be stored in a closed bag for about 10 days.