{"id":1166,"date":"2025-04-16T10:05:03","date_gmt":"2025-04-16T08:05:03","guid":{"rendered":"http:\/\/www.fontecesia.it\/en\/?p=1166"},"modified":"2025-04-16T12:54:53","modified_gmt":"2025-04-16T10:54:53","slug":"umbrian-easter-cheese-bread","status":"publish","type":"post","link":"https:\/\/www.fontecesia.it\/en\/enogastronomy-umbria\/umbrian-easter-cheese-bread\/","title":{"rendered":"Umbrian Easter Cheese bread"},"content":{"rendered":"<h2 style=\"text-align: center;\">Umbrian Easter Cheese bread<\/h2>\n<p>In \u00a0Umbria cannot be Easter without the&#8221; Pizza di Pasqua&#8221; Easter cheese bread.<\/p>\n<p>In the Christian tradition, on the Holy Saturday, our families bring Easter bread , boiled eggs, red wine, salt and Capocollo cured meat food to the church for the food&#8217;s blessing.<\/p>\n<p>You will find it in every house, already pre-prepared in our kitchens in &#8220;industrial&#8221; quantities, we do not cook one but at list we cook 10 cakes, to give, to be blessed, to show off and to compare.<\/p>\n<p>We do a &#8220;religious pilgrimage&#8221;, we go around to all of our aunts\/relatives tasting their easter bread to decide who was the best baker, the\u00a0Easter bread queen.<\/p>\n<p>Our\u00a0quick recipe:<\/p>\n<h6>\u00a0Ingredients:<\/h6>\n<ul>\n<li>250ml milk<\/li>\n<li>60g brewer\u2019s yeast<\/li>\n<li>2 teaspoons sugar<\/li>\n<li>250g Manitoba floar<\/li>\n<li>450g Italian 00 floar or strong white or a mixture of 50% strong white and 50% plain white to approximate 00<\/li>\n<li>3 eggs plus a yolk for brushing the cakes pans<\/li>\n<li>100ml extra virgin olive oil<\/li>\n<li>150g of grated pecorino cheese<\/li>\n<li>200g of grated parmesan cheese<\/li>\n<li>100g Gruyere cheese \u00a0cutted into dices<\/li>\n<li>2 teaspoons salt<\/li>\n<li>a pinch of pepper\u00a0<\/li>\n<li>lard to grease the cakes pans<\/li>\n<\/ul>\n<p>Method:<\/p>\n<div class=\"entry-content clearfix\">\n<p><span id=\"tr_49\" class=\"tr_\" data-source=\"\" data-orig=\"Dissolve the yeast and sugar in the lukewarm water and leave to ferment for\">Dissolve the yeast and sugar in the lukewarm water and leave to ferment for<\/span> 5 <span id=\"tr_50\" class=\"tr_\" data-source=\"\" data-orig=\"minutes\">minutes<\/span>. <span id=\"tr_51\" class=\"tr_\" data-source=\"\" data-orig=\"Sieve\">Sieve<\/span> 100 <span id=\"tr_52\" class=\"tr_\" data-source=\"\" data-orig=\"grams of flour in a bowl\">grams of flour in a bowl<\/span>, <span id=\"tr_53\" class=\"tr_\" data-source=\"\" data-orig=\"make a well\">make a well<\/span>, <span id=\"tr_54\" class=\"tr_\" data-source=\"\" data-orig=\"pour in the yeast and mix\">pour in the yeast and mix<\/span>. <span id=\"tr_55\" class=\"tr_\" data-source=\"\" data-orig=\"Cover with a spoonful of flour and leave to ferment for an hour\">Cover with a spoonful of flour and leave to ferment for an hour<\/span>. <span id=\"tr_56\" class=\"tr_\" data-source=\"\" data-orig=\"Unite both mixtures and add the remaining flour\">Unite both mixtures and add the remaining flour<\/span>. <span id=\"tr_57\" class=\"tr_\" data-source=\"\" data-orig=\"Roll into a ball and leave to rest in a bowl covered with a cloth\">Roll into a ball and leave to rest in a bowl covered with a cloth<\/span>. <span id=\"tr_58\" class=\"tr_\" data-source=\"\" data-orig=\"Leave to rest at room temperature for\">Leave to rest at room temperature for<\/span> 45 <span id=\"tr_59\" class=\"tr_\" data-source=\"\" data-orig=\"minutes\">minutes<\/span>, <span id=\"tr_60\" class=\"tr_\" data-source=\"\" data-orig=\"until it has doubled in size\">until it has doubled in size<\/span>. <span id=\"tr_61\" class=\"tr_\" data-source=\"\" data-orig=\"Grease a round 16cm base tin\">Grease a round 16cm base tin<\/span>, 12<span id=\"tr_62\" class=\"tr_\" data-source=\"\" data-orig=\"cm high\">cm high<\/span>. <span id=\"tr_63\" class=\"tr_\" data-source=\"\" data-orig=\"Place the mixture inside the tin and leave to rise until it is as high as the tin\">Place the mixture inside the tin and leave to rise until it is as high as the tin<\/span>. <span id=\"tr_64\" class=\"tr_\" data-source=\"\" data-orig=\"Torta di Pasqua should be baked in an oven at\">Torta di Pasqua should be baked in an oven at<\/span> 190 <span id=\"tr_65\" class=\"tr_\" data-source=\"\" data-orig=\"degrees for\">degrees for<\/span> 50 <span id=\"tr_66\" class=\"tr_\" data-source=\"\" data-orig=\"minutes\">minutes<\/span>, <span id=\"tr_67\" class=\"tr_\" data-source=\"\" data-orig=\"until golden in colour\">until golden in colour<\/span>. <span id=\"tr_68\" class=\"tr_\" data-source=\"\" data-orig=\"Leave to cool and serve cold\">Leave to cool and serve cold<\/span>!<\/p>\n<\/div>\n<footer class=\"single-footer\"><span class=\"posttags\"><i class=\"icon-tag\"><\/i> <a href=\"http:\/\/www.gastronomiaumbra.it\/wp\/en\/tag\/torta-al-formaggio\/\" rel=\"tag\">cheesecake<\/a>, <a href=\"http:\/\/www.gastronomiaumbra.it\/wp\/en\/tag\/torta-di-pasqua\/\" rel=\"tag\">Easter cake<\/a><\/span><\/footer>\n<p>In a bowl dissolve the yeast and sugar in the lukewarm milk add\u00a0a little flour and <span id=\"tr_49\" class=\"tr_\" data-source=\"\" data-orig=\"Dissolve the yeast and sugar in the lukewarm water and leave to ferment for\"> and leave to ferment for<\/span>\u00a010\u00a0<span id=\"tr_50\" class=\"tr_\" data-source=\"\" data-orig=\"minutes\">minutes<\/span>.<\/p>\n<p>Return the bowl and start adding the other ingredients, can help with electric hooks or mix everything in a planetary. We combine one at a time: eggs, oil, various grated cheese, salt, pepper, alternating with the flour, stirring well each time until you have a smooth paste.<\/p>\n<p>Now the floured work surface or &#8220;table&#8221;, pour the mixture and continue to knead, adding flour and Swiss cheese until you get a soft, smooth dough.<\/p>\n<p>Cover with a cloth and let rise for half an hour.<\/p>\n<p>We prepare the molds with high edges, perfect those of panettone, anoint them with lard or oil.<\/p>\n<p>Just doubled the mass divide it into 2 or 3 parts, the round up and put it into the molds, taking care to fill them in half, the last double leavening volume and cottuta also.<\/p>\n<p>Let rise for another half an hour in a warm place.<\/p>\n<p>Preriscaldiamo the oven to 180 degrees.<\/p>\n<p>Now we take our torteben leavened, the spennelliamo with egg yolk and let cook for 40 minutes.<\/p>\n<p>Here is ready our fast cakes and cheese.<\/p>\n<p>Happy Easter everyone!!!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In Umbria cannot be Easter without Easter cheese bread. On the Holy Saturday, we bring bread, eggs, wine to the church for the food&#8217;s blessing.<\/p>\n","protected":false},"author":3,"featured_media":1177,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[96,100],"tags":[103],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"In Umbria cannot be Easter without Easter cheese bread. 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