Italian Easter Bread

Italian Easter Bread

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Elizabeth Fletcher


My Grandma Latini use to mail her Easter Cheese Bread to us every Easter along with other Italian treats, cookies, candies, etc. We couldn't wait to get it. It is best toasted with butter. Toasting it takes it to another level


★★★★★ 1 vote

3 Hr 15 Min
30 Min


  • 1 1/2 c
    water, warm
  • 3 pkg
    yeast, dry
  • 1 1/2 Tbsp
  • 2
  • 1/2 c
    butter or margarine
  • 4 c
    parmasan or ramano cheese
  • 6 - 7 c
  • 1/2 tsp
    safron, crushed, optional
  • ·
    small milk and egg mixture for brushing loaves prior to baking

How to Make Italian Easter Bread


  1. Dissolve yeast in water (use a large bowl). Melt butter and milk together. When cooled add to yeast mixture.
  2. Add eggs, suger, saffron, 2 cups of cheese and 2 cups of flour. Mix with spoon or electric mixture until smooth (about 2minutes). Add the rest of cheese and flour and knead until smooth and elastic. Keep dough smooth and not too sticky.
  3. Let rise in warm place until double in size (about 1 and 1/2 hours). Press down with fingers and let rest for 10 minutes. Make two rounds on greased cookie sheets or divide equally in 2 loaf pans. Let rise again until double in size.
  4. Brush with little milk and egg mixture. Bake in 450 degree oven for 25 to 35 minutes. Loaves will sound hollow when tapped.

Printable Recipe Card

About Italian Easter Bread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Italian
Other Tag: Heirloom
Hashtags: #cheese #saffron #yeast

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