Italian Easter Cheese Bread
"Crescia al Formaggio, Italian Easter cheese bread, is still mostly unknown in this country, and that's a pity. This light-textured, golden egg bread, loaded with Parmesan cheese, perfumes the kitchen with its wonderful savory aroma as it bakes. A nice change from the usual Easter sweet breads, it goes wonderfully well with the Easter ham — both at dinner, and later, when you're making ham sandwiches. Be aware that this isn't a soft, moist loaf. It's very light, crusty, and quite dry inside. We suggest serving it in thin slices; toasted and buttered; or made into grilled sandwiches (grilled ham and cheese, anyone?)..."
INGREDIENTS
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1 2 1/2 cups King Arthur Unbleached All-Purpose Flour
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1 1 1/4 teaspoons instant yeast
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1 3 large eggs, at room temperature
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1 1 large egg yolk, white reserved
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1 1/4 cup lukewarm water
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1 1/4 cup (4 tablespoons) softened butter
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1 1 teaspoon salt
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1 1 teaspoon ground pepper (black if you don't mind the specks, white if you do)
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1 1 1/4 cups freshly grated Parmesan, Romano, or Asiago cheese, or a combination
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1 reserved egg white (from above)
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1 2 teaspoons cold water
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1 2 1/2 cups King Arthur Unbleached All-Purpose Flour
•
1 1 1/4 teaspoons instant yeast
•
1 3 large eggs, at room temperature
•
1 1 large egg yolk, white reserved
•
1 1/4 cup lukewarm water
•
1 1/4 cup (4 tablespoons) softened butter
•
1 1 teaspoon salt
•
1 1 teaspoon ground pepper (black if you don't mind the specks, white if you do)
•
1 1 1/4 cups freshly grated Parmesan, Romano, or Asiago cheese, or a combination
•
1 reserved egg white (from above)
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1 2 teaspoons cold water
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