Cheese Bread

Preparation info

  • Makes 1 pound of dough, enough bread to serve


    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

This recipe was inspired by an extraordinary bread my neighbor in Rome made one Easter morning. The dough, rich and tender like a brioche, is studded with small cubes of provolone cheese and coarsely grated Parmigiano-Reggiano. The warm bread is fragrant with the scent of melted cheese.

Rosanna also included small bits of sausage in the bread, and it was served warm, with hard-cooked eggs. She said this was the only day of the year her family ate eggs for breakfast, and while we wer