Cheesy Easter Bread
A savory Easter bread from the Umbria region of Italy, rich with cheese and tradition.
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- •1 g Dry yeast(optional)for pre-ferment
- •200 g Strong flourW > 300, for pre-ferment
- •90 g Waterfor pre-ferment
- •150 g Strong flourW > 300, for dough
- •150 g All-purpose flourW ~250, for dough
- •Bigaall
- •60 g Creamy sourdough(optional)lievito madre
- •3 g Dry yeast(optional)alternative to sourdough
- •90 g Milk
- •180 g Whole eggs
- •50 g Olive oil
- •40 g Lard
- •200 g Pecorino cheeseplus Parmigiano cheese
- •6 g Black pepper
- •8 g Fine salt
- •10 g Malt
- •250 g Pecorino cheesediced
- •40 g Water
- 1
Prepare the pre-ferment (biga) by mixing dry yeast, strong flour, and water. Let it proof for 12-16 hours at 20°C.
16h 0m
- 2
Mix strong flour, all-purpose flour, biga, creamy sourdough (or dry yeast), milk, whole eggs, olive oil, and lard to form a dough.
15 min
- 3
Knead the dough until smooth and well-structured. Add pecorino and parmigiano cheeses, black pepper, fine salt, and malt.
10 min
- 4
Incorporate diced pecorino cheese and water. Knead well.
10 min
- 5
Perform 3 rounds of folds with 20 minutes between each.
1h 0m
- 6
Let the dough proof at 28°C for about 2 hours or until doubled.
2h 0m
- 7
Shape the dough and place it in a cone-shaped mold or panettone mold. Let it proof again until it reaches the top of the mold.
1h 0m
- 8
Bake at 170°C for 30 minutes, then reduce to 150°C and bake for another 45-50 minutes.
1h 20m
- 9
Allow the bread to cool completely in the mold before removing.
1h 0m
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