Good morning everyone!
Bread is loved hated at home. For decades it was always on the table during meals while as per now it is almost always missing. Regardless this this bread is so divine it is a shame not to cook it once in a while! Unlucily it is quite costly, due to the massive presence of cheese. This is the reason why it was born as an Easter Bread in the italian region of Marche, things you can do once a year and love!
Honestly its taste is so damn good it is worth to cook it much more than once a year!
Today I’ll make it with the sardinian typical cheese: the Pecorino!
Ingredients for 1 kg bread:
- 500 g flour 00
- 5 eggs
- 100 g grated parmesan cheese
- 200 g pecorino cheese slice (type sardaccio, which is tougher and much more flavoury)
- 150 ml milk
- 1 teaspoon honey
- 150 ml extra virgin olive oil
- 10 g beer yeast in powder
The preparation itself for this bread is pretty much easy, but we will need quite some patience and care expecially the very first time we make it!
We take a large bowl where we will make the dough. We use a blender with spiral whips, the ones suitable to mix doughs. We warm up the milk and melt inside it the honey. We add in the bowl the flour, yeast, grated parmesan and the sweetened milk. We start mixing till the dough is roughly even. We add then one egg at a time blending them well every time we add one. We start adding the oil slowly continuing mixing for 8/10 minutes. It is important that the dough is perfectly even, it will be also very sticky!
We cut the pecorino cheese in 1 cm dices and we add them to the dough mixing them in with a wooden spoon. We prepare a cake mould and we grease it with butter. We cover it with a cloth and let it rise for 2 and a half hours at 30° roughly.
Once the rising time is gone (it should be doubled by now but honestly it never did this much to me) we bake it in preheated oven at 180° for more or less 50 minutes. Before baking we brush the surface of the dough with olive oil and we add inside the oven a glass of water to keep the inside humid.
This is the tougher part the first time we cook it since every oven is particular. If it colours too quickly it is necessary to drop the temperature 10 degrees. The final test for the proper cooking is the wooden stick: we pierce the bread with a wooden stick and it is cooked properly if it comes out dry!
When we finish the baking we let the bread rest for a few minutes with the oven door patially open.
The best way to eat this bread is with meat cold cuts like ham or salami, but even alone is totally outstanding!!!!