Easter Bread
- 5 eggs
- 2 3/8 cups flour + 200 gr. strong flour
- 6 3/4 tablespoons water
- 2 1/2 tablespoons yeast brewer's
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 5 tablespoons extra-virgin olive oil
- 3 7/8 tablespoons lard No substitutions
- 9/16 pound grated cheese a combination of parmesan and pecorino cheese
- In a plastic cup, dissolve the yeast with the sugar in the warm water and allow it to proof for 5 to 6 minutes.
- Add the yeast mixture to some flour stirring it into a batter and allow it to proof covered with flour for 40 to 50 minutes.
- In the meantime, beat the eggs, then add the salt, pepper, grated cheese, and oil; allow the flavors to combine.
- When the yeast batter has begun cracking, gradually add the egg and cheese mixture and knead with the flour.
- Knead the dough thoroughly and lastly add the softened lard.
- Knead thoroughly and for a significant amount of time.
- Let the dough rest at room temperature for 45 minutes, then place it in a tall, narrow, flared, round cake pan which has been greased well and allow the dough to rise in a warm area until it reaches the edge of the pan.
- Bake the bread at 180C for approximately 30 minutes.
- Remove the bread from the oven and cool it completely.
eggs, flour , water, yeast, sugar, salt, ground black pepper, extravirgin olive oil, lard no substitutions, combination
Taken from www.yummly.com/recipe/Easter-Bread-548857 (may not work)