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Easter Bread
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
Easter Bread Recipe at Cooking.com
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: Yield:  Serves 6
Calories: 565
Fat. Total: 24g
Fiber: 4g
Carbohydrates, Total: 65g
Sodium: 346mg
% Cal. from Fat: 38%
Cholesterol: 203mg
Protein: 22g
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