- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Maria Vittoria's Umbrian Cheese Bread
Paula Lambert
Ingredients
Starter Sponge:
1 cup warm water (about 110 degrees F)
1 package active dry yeast
1/2 teaspoon sugar
1 1/4 cups unbleached all-purpose flour
Cheese Bread:
1/4 cup warm water (about 110 degrees F)
2 teaspoons active dry yeast
Pinch of sugar
5 large eggs
2 tablespoons extra virgin olive oil
6 ounces Parmigiano Reggiano, grated (1 1/2 cups)
4 tablespoons (1/2 stick) unsalted butter, softened
1 1/2 teaspoons salt
3 1/4 cups unbleached all-purpose flour, or more if needed
2 ounces Gruyere cheese, cut into 1/2-inch cubes
1 large egg yolk
Directions
For the Starter Sponge, place the warm water in a small bowl and sprinkle the yeast over the water. Add the sugar and stir to moisten the yeast. Set aside to proof; if the mixture bubbles and has foam on the surface, the yeast is active. Place the flour in a large bowl, add the proofed yeast and stir to combine. Cover and set aside in a warm place to rise until doubled in volume, about two hours.
For the Cheese Bread, place the warm water in a small bowl, sprinkle the yeast over the water, add a pinch of sugar and stir to moisten the yeast. Set aside to proof; if the mixture bubbles and has foam on the surface it is active.
Beat the eggs with the olive oil, Parmigiano Reggiano, butter and salt in a small bowl. Add the proofed yeast and mix well. Stir this mixture into the Starter Sponge. Add the flour and mix well. Mix in the cubed Gruyere. Turn the dough out onto a floured work surface and knead for 10 to 15 minutes, adding flour if necessary. Shape the dough into a smooth, flattened ball.
Butter and flour a 9x2-inch round pan (at least 2 quarts) and place the dough in the pan. Or divide the dough in half, shape it, and place it in two 8x2-inch round pans or 9x5-inch loaf pans. The pans should be no more than half full. Cover and set aside to rise until doubled in volume, about two hours.
Preheat the oven to 400 degrees F.
Beat the egg yolk with a fork and brush on the top of the dough. Place the pan in the oven and bake for 20 minutes, then turn the temperature down to 325 degrees F and continue to bake for 40 to 50 minutes longer or until the bread has risen high above the sides of the pans and the crust is a deep golden brown. Do not open the oven door during the first hour of baking. Or, if using two smaller pans, bake at 400 degrees F for 15 minutes, then at 325 degrees F for about 30 minutes. Remove the bread from the oven and set on a rack to cool for 10 minutes. Remove the bread from the pan to finish cooling.
Suggestions
Makes one 10-inch large loaf – almost 3 pounds – or two smaller ones, about 1 1/2 pounds each.