An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 4 cups all purpose flour
- 1 package active dry yeast
- 4 large eggs
- 1/4 cup extra virgin olive oil
- 1/2 cup grated Pecorino Romano cheese
- 1 cup grated Parmigiano Reggiano cheese
- 8 ounces fontina cheese, cut into small cubes
- 1 1/4 cups milk
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper (optional)
Directions
1.
In a
small
bowl
or
cup,
whisk
together
the
milk
and
sugar.
Heat
the
mixture
in
the
microwave
for
about
90
seconds
to 2
minutes.
Remove
the
mix
from
the
microwave;
it
should
be
warm
enough
to
hold
your
finger
in
the
liquid.
If
it
is
too
hot,
set
aside
until
it
cools
slightly,
then
whisk
in
the
packet
of
yeast.
Whisk
for
approximately
1
minute
or
just
until
the
liquid
becomes
a
cloudy
taupe
color
and
there
are
no
lumps
in
the
mixture.
Set
aside
for
10
minutes.
2.
In a
large
mixing
bowl,
add
the
flour,
Pecorino,
Parmigiano,
fontina,
salt
and
pepper.
Mix
the
ingredients
well
so
that
they
are
evenly
distributed.
3.
In a
separate
bowl,
whisk
the
eggs
and
the
olive
oil.
4.
After
10
minutes,
the
yeast
should
have
developed
a
foam
on
top
of
the
milk.
If
so,
pour
the
yeast
and
milk
mixture
into
the
flour
mixture
along
with
the
egg
mixture
and
continuously
mix
all
ingredients
well
until
the
dough
starts
to
form.
If
no
foam
has
formed
on
the
top
of
the
milk,
discard
the
yeast
and
milk
mixture
and
begin
again.
In
most
cases,
inactivated
yeast
means
1 of
3
possibilities:
the
liquid
was
too
cold
and
did
not
activate,
the
liquid
was
too
hot
and
killed
the
yeast,
or
the
yeast
was
old.
5.
As
you
mix
the
dough,
it
will
begin
to
become
a
shaggy
ball.
At
that
point,
turn
the
dough
onto
a
well
floured
work
surface
and
continue
kneading
the
dough
until
all
ingredients
are
combined
well
and
the
dough
is
uniform.
It
should
be
pliable
and
slightly
sticky.
If
it
is
too
wet,
continue
to
knead
in
more
flour
until
you
reach
the
desired
consistency.
6.
Lightly
oil
a
spring
form
or
large
loaf
pan.
Shape
the
dough
into
a
ball
or
loaf,
depending
on
the
pan
you
are
using,
and
set
the
dough
into
the
pan.
Cover
the
pan
with
a
wet
cloth
and
allow
the
dough
to
rise
for
2 -
2
1/2
hours
until
it
has
doubled
in
size.
7.
While
the
dough
is
rising,
preheat
the
oven
to
400
degrees.
8.
Once
the
dough
has
risen
sufficiently,
remove
the
wet
cloth
and
place
the
pan
in
the
oven.
Bake
for
50 -
60
minutes
or
until
the
dough
is a
deep
golden
brown
and
the
base
of
the
bread
sounds
hollow
when
you
tap
it.
9.
Remove
the
bread
from
the
oven
and
allow
it
to
cool
for
at
least
1
hour.
Serve
at
room
temperature
or
slightly
warmed.
