Name: Cheese Bread
Yield: Makes 1 pound of dough, enough bread to serve 8
Ingredients: ⅓ cup warm water; 5 tablespoons unsalted butter, at room temperature, or crème fraîche; 2 cups unbleached white flour; ¼ pound provolone cheese, preferably imported, cut in small cubes; 1 cup (about 4 ounces) coarsely grated Parmigiano-Reggiano; 1½ teaspoons salt; 1¼-ounce package active dry yeast; 2 large eggs, at room temperature

Preparation info

Makes 1 pound of dough, enough bread to serve
8

Difficulty
Medium

Appears in

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