The Easter Cheese Bread is nothing more than a savory cheese pizza, made with grated Parmesan and Pecorino cheese.
It is a traditional recipe, originating from the Marche and Umbria regions, with an intense fragrance and genuine flavor.
It is usually prepared during the Easter period, but due to the simplicity of the ingredients, it is suitable for any occasion and season. I often make it when I have friends over, and success is guaranteed!
The Easter Cheese Bread is also great for appetizers, aperitifs, buffets, and picnics. It is so easy to prepare, moist, and very soft inside.
Besides this version, there is also one with salami and one with pieces of cheese in the dough, each more delicious than the other!
This leavened savory pie is prepared in no time and does not require a stand mixer. It is such a simple dough that even beginners can prepare it effortlessly.
The cheese savory pie is uniquely delicious. It stays soft for days if stored in a food bag. Moreover, it can also be frozen (after cooking).
Just slice it and put the slices in appropriate bags. This way, you will always have some on hand to enjoy whenever you feel like it!
Ready to prepare this delicious Easter Cheese Bread?! Let’s see the procedure together!
Other recipes you might be interested in!
Soft Panettone with Salami
Pasqualina Pie with Phyllo Dough
Pie with Mushrooms, Zucchini, and Smoked Provolone
Muffins with Mortadella, Provolone, and Olives
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: about 10-12 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 2 cups All-purpose flour
- 2 cups Manitoba flour
- 6 tablespoons Olive oil (about 60 grams)
- 1 cup Milk (200 grams)
- 15 grams Fresh yeast
- 4 Eggs
- 9 oz Grated Parmesan cheese
- 5 oz Grated Pecorino cheese
- 8 grams Salt
- to taste Pepper (half a teaspoon)
Tools
- Bowl
- Mold
- Kneading board
- Small pot
- Grater
Preparation
REQUIREMENTS:
1 paper mold for panettone or Easter pizza, 6.5 inches in diameter and 4.7 inches in height.
In a large bowl, pour the sifted flour and make a well, in the center pour in the whole medium eggs, the yeast (previously dissolved in the glass of warm milk) and the oil.Start mixing the ingredients together with a fork. Then add the grated Parmesan and Pecorino, salt, and pepper (half a teaspoon) and mix the ingredients well.
Once the liquids have been absorbed by the dry ingredients, pour everything onto a kneading board and knead well for at least 5 minutes.
Once you have a stretchy and fairly “heavy” dough, shape it into a ball, place it in the paper mold (without greasing it), and let it rise for at least 4 hours in the turned-off oven.
After the time has passed, the dough will have reached almost the edge of your paper mold; it’s time to bake it!! Preheated static oven at 356°F for about 70 minutes, strictly in static mode.
At the bottom of the oven, you will necessarily need to place a small pot of water to prevent the dough from drying during baking.
To prevent the surface from becoming too dark after the first half hour, I covered it with a sheet of parchment paper.
Once ready, take it out of the oven, let it cool, and enjoy this delicious Easter Cheese and Pepper Bread accompanied by various cold cuts!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Notes
Can I use dry yeast?
Yes, of course, the amount of dry yeast is 4 grams.
Can I replace the fresh yeast with instant yeast for savory pies?
Absolutely not! The Easter Bread is a leavened cake and not a simple savory cake. It necessarily needs yeast which can be fresh (the cube found in the fridge in supermarkets) or granular which is found in sachets.
I am not a fan of Pecorino, can I use only Parmesan?
You can, but you don’t know what you’re missing! The uniqueness of this savory pizza is precisely the combination of Pecorino and Parmesan, which give it a truly unique taste. Choose a milder Pecorino and give it a try. Otherwise, if you really don’t like it, use only Parmesan.
I don’t like pepper, can I skip it?!
In this case, we are talking about a fundamental ingredient to give a unique taste to this preparation. No one forbids us from not using it, but it’s better with it!!!
