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Easter Bread

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Source: The Italian Gourmet

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Active Time:  15 Minutes
Total Time:  6 Hours 45 Minutes
Yield:  Serves 6

Unlike the Ligurian pasqualina and other similar dishes, this one from Umbria is not a true filled pie but rather a kind of bread enriched with eggs and cheeses. At home it is made like a normal cake, but the bakers of Perugia present it in the form of a cylinder; as tall as the Milanese panettone. It is eaten hot or cold, accompanied by salami and hard-cooked eggs.

RECIPE INGREDIENTS

5 eggs

salt

3/4 cup fresh pecorino cheese, diced

3/4 cup freshly grated parmesan cheese

1/3 cup olive oil

8 oz Basic Recipe for Yeast Dough (see recipe), prepared to the first rising

1 1/4 cups all-purpose flour

lard

Other necessary recipes:
Basic Recipe for Yeast Dough

DIRECTIONS

Break 3 whole eggs and 2 egg yolks into a bowl and add a pinch of salt, the Pecorino and Parmesan. Mix well and stir while adding the oil in a thin stream. Set aside to rest for 3 to 4 hours.

Flour a pastry board and put the dough on it. Add the flour and knead until fully incorporated. Make a cavity in the center of the dough and put the egg and cheese mixture into it. Knead again, until the mixture is fully absorbed. Cover the dough with a cloth and set aside to rise for 2 hours in a warm place away from drafts.

Preheat the oven to 350 degrees F. Using lard, grease a cake pan 10 inches in diameter, with 6 in high sides. Place the dough in the pan, cover it with a cloth and set aside to rise for 1 hour.

Bake in the oven for 30 minutes, or until the bread becomes a lovely brown color.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

565

Fat. Total:

24g

Fiber:

Carbohydrates, Total:

65g

Sodium:

346mg

% Cal. from Fat:

38%

Cholesterol:

203mg

Protein:

22g

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