Description
A tall, golden Pecorino Romano cheese bread hailing from Umbria. Adapted From Mary Ann Esposito
Ingredients
Scale
- 1 3/4 Cup Warm Water
- 1 Tablespoon Active Dry Yeast
- 7 Large Eggs
- 1/2 Cup Olive Oil
- 1 Tablespoon Coarse Black Pepper
- 1 Tablespoon Sea Salt
- 2 Cups Grated Pecorino Cheese
- 8 Cups All-purpose Flour (Or Tipo 0)
- 8 Ounces Young Pecorino Cheese Cut Into 1/2 Inch Dice
Instructions
- Spray one large, or two small soufflé dishes with oil, and using a strip of parchment paper, line the top of the dish adding an additional 2 to 3 inches of height.
- Add the yeast to the water in a bowl and mix, and let sit 5 minutes until bubbly.
- In another bowl, beat first the 7 eggs, then add the olive oil, salt, pepper, and grated cheese.
- Add the yeast mixture to the egg mixture and stir until combined.
- Add half the flour and stir.
- Continue to add flour one cup at a time until you create a firm dough that is not too sticky.
- Dump the dough onto a lightly floured surface, and knead by hand, folding in the diced cheese as you work the dough.
- Knead for about 5 minutes or until the cheese has been incorporated into the dough, and the dough is smooth.
- Lightly oil a large bowl with olive oil and let the dough rise until doubled, covered, in a warm spot.
- Punch down the dough and form it into a ball and place it into the prepared soufflé dish.
- Preheat oven to 375 degrees F. Cover the bread with a kitchen towel and let it rise for about 30 minutes.
- Bake the bread for about 45 to 50 minutes (for large soufflé dish), or until it reaches an internal temperature of 180 degrees F.
- Let the bread cool for 10 minutes, remove it from the baking dish and let cool to room temperature before cutting into it.
- Category: Baking, Bread, Pane
- Cuisine: Italian, Umbrian