ItalianCookingForum.net
● Cheese bread
The Italian name of this bread (pizza al formaggio, or cheese pizza) can be misleading. It’s actually a rich yeast bread.
2 envelopes yeast
21⁄4 cups flour, divided
31⁄2 cups warm water, divided
salt
1 tablespoon olive oil, plus extra
2 eggs
2 ounces Parmigiano-Reggiano, grated
2 ounces gruyère, grated
2 ounces provolone, grated
2 ounces pecorino, cubed
Make the starter: Mix yeast with 2⁄3 cup of the flour and 2⁄3 cup warm water; mix well. Let rise in a bowl in a warm place, covered with plastic wrap, until it triples in size (around 1 hour).
In the meantime, make a mound with the rest of the flour on a clean work surface. Make a well, add a pinch of salt, and pour in 1⁄2 cup warm water and 1 tablespoon olive oil, adding the liquids a little bit at a time. Knead well.
In a bowl, beat the eggs with a fork, and add all the cheese. Pour this mixture into the bowl with the dough. Add the starter, and knead to fully incorporate until dough is no longer sticky, adding more flour if necessary.
Preheat oven to 400°. Oil a 10-inch springform or round cake pan and add the dough. Let bread rise again in the pan, covered with a clean dishcloth or plastic wrap, until doubled, about 2 hours. Bake for 20 to 25 minutes. Serve hot or at room temperature. ● Serves 8
