Easter bread is a savoury cheese-based preparation, typical of the Easter holidays, shaped much like the famous Christmas panettone. Traditionally it is prepared on Maundy Thursday or Good Friday, and customs would have it that, being days of fasting and abstinence, it should not be tasted until the bells are “released.” On Easter morning, around 11 a.m., it is placed on the well-prepared table, along with hard-boiled eggs, capocollo, salami, ham, omelettes, coratella and of course wine, perhaps a structured white such as an aged Grechetto or a red, Colli del Perugino.
Its origins are very ancient and there are many variations depending on the area of Umbria, the EASTER PIZZA, it is often called, also has a sweet variant.
Preparation time: 15 minutes
Resting time: 5-6 hours
Baking time: 60 minutes
Yield: 3 small breads (for 1 large bread, halve the recipe)
- To prepare the Easter cheese bread, beat the eggs in a bowl and set aside.
- In another bowl mix the flour, yeast dissolved in warm milk and salt. Then add the lard and oil.
- Mix and add the eggs and grated cheeses.
- Finally add the cheeses cut into 1-2 cm cubes.
- Mix very well until the dough is elastic and comes away from the sides of the bowl.
- Divide the dough into 3 balls and place them in the pans (tall round pans are used) that have been greased with lard.
- Let rest in a sheltered, warm place for 5-6 hours until the dough reaches the top of the pan.
- Bake in a well-heated static oven at 200°C for at least an hour (if the top gets too much browned, lower the oven to 190°C).
- Remove from the oven and let the bread cool before removing it from the pan.