Growth It is a traditional Ombrian bread loaded with cheese that is generally made every Easter, even if I found this bread sold all year round although in many bread shops and even some of our local food stores. Even if I bought it often, I decided that the time had finally come to do it on my own because I really like to create shady specialties in my kitchen.
This bread is very impressive to look at as it rises to a high golden dome and is full of pieces of cheese. Although I love bread simply cut and eaten as it is, it is excellent toast for breakfast with eggs and is really good with seasoned meats and salami. I tried some recipes of recipes for this bread and I didn’t love myself until I tried this recipe that I adapted by Mary Ann Esposito.
Pecoraino Romano, rather than Parmisiano Reggiano is the typical cheese used here in Umbria and is the favorite cheese in this bread. Pecorino is a hard and salty cheese that is often used for the grid. Pecorino is made of sheep milk and sheep It is the Italian name for the sheep. For this traditional Ombrian bread, I combined both grated pecorino, grated, and a softer (younger) pecorino that I cut into cubes.
I have prepared this recipe many times and I found that I preferred that diced cheese was a little larger in size that creates beautiful small cheese pockets that cook in bread. Our eggs here in Italy have very dark yolks that creates a very golden yellow bread, but when I make this bread in the United States, I discovered that it turned out to be a little color a little clearer than what is shown in these photos.
I used both two small souffle dishes or a large plate of souffles with good results. Obviously, if you are using the smaller dishes, you will have to dedicate the cooking time of about ten minutes.
Enjoy your meal!
Deborah Mele
Ingredients
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1 3/4 cup of hot water
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1 tablespoon of active dry yeast
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7 large eggs
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1/2 cup of olive oil
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1 tablespoon of coarse black pepper
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1 tablespoon of sea salt
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2 cups of grated pecorino cheese
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8 cups of flour for all uses (or type 0)
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8 Once young pecorino cheese cut into 1/2 -inch dice
Instructions
- Spray a large or two small soufflé dishes with oil and using a strip of parchment paper, cover the upper part of the plate by adding an additional 2-3 inches of height.
- Add the yeast to the water in a bowl and mix and leave to sit 5 minutes until it is not sparkling.
- In another bowl, beat the 7 eggs first, then add the olive oil, salt, pepper and grated cheese.
- Add the yeast mixture to the egg mixture and mix until combined.
- Add half of the flour and mix.
- It continues to add flour one cup at a time until a firm dough is created which is not too sticky.
- Download the dough on a slightly floured surface and stored by hand, bending the diced cheese while working the dough.
- Set for about 5 minutes or until the cheese was incorporated into the dough and the dough is smooth.
- Lightly hears a large bowl with olive oil and let the dough rises until it doubles, covered, in a hot point.
- Take the dough and form it in a ball and put it in the prepared soufflé plate.
- Preheat the oven to 375 degrees F. Cover the bread with a cloth and let it increase for about 30 minutes.
- Cook the bread for about 55 minutes at an hour (for a large plate of souffles) or until it reaches an internal temperature of 180 degrees F.
- Leave the bread to cool for 10 minutes, remove it from the pan and leave to cool to room temperature before cutting it.
