On Wednesday this week, because we were all in a bread-making mood, Di found a nice recipe on the King Arthur Flour site for us to try: Italian Easter Cheese Bread, here is the link for the recipe. Margaret and I jumped right in on baking this one as it was, after all, cheese and bread all in one, and what is not to love about that?
Oh, my, is this a good bread. The Parmigiano Reggiano cheese really stands out and is wonderful, so be sure to use the real stuff. You can see bits of the cheese in the photo below.
The recipe directions showed a round boule shape baked in a brioche pan (the one I chose to make) and another shape where the dough was braided and placed into a loaf pan (which I will make next time as that looks pretty as well). I liked the edging on the bread in the brioche pan, sort of scallop-shaped, it was pretty and interesting, something different than just a standard loaf of bread.
We enjoyed the bread straight up, Mark took it as sandwich bread for his lunches this week, and I had a grilled cheese sandwich made with it (probably one of the best grilled cheese breads I have ever had). This is definitely a repeat.