CCCCCCHeesey Bread…..Pane di formaggio..



Little nibble of cheesey....

Little nibble of cheesey….

Love Cheesey bread….

This should have Parmesan in it or grand Padano ….

BUT the only Parmesan I had in the house was this minute wedge of the real stuff that cost an arm and a leg….Cheesey bread had to have tasty cheese in it:)

As much as I love love love cheesey breads….I wanted my parmy for my avocado and Parmesan on thinly sliced fresh cheesey bread later, with fresh Roma tomatoes…

Plus, unless it’s really special, $40 of cheese does not go into one loaf as I needed a good cup if not more of the grated stuff!!

LARGE cheesey bread

LARGE cheesey bread

Oily yeasty eggy mix...

Oily yeasty eggy mix…

Cheese into the dry....

Cheese into the dry….

Good stir....

Good stir….

So what will you need?

4 cups of strong bakers flour

pinch of salt

Grated pepper

15 g of dried yeast

1/4 cup of Olive oil

Cornmeal for dusting

2 eggs

1 cup of warmed water

2 tsp of malt powder(if you have it…don’t panic if not…its a nice added extra)

1 cup of Parmesan or a similar very piquant, sharp tasting cheese….Tasty or Egmont is ok too..

Egg white/ milk to brush the top of the bread…

mix the dough...

mix the dough…

Knead it....

Knead it….

Rest it...

Rest it…

So what to do?

Warm water and stir in yeast, cover and leave until frothy, usually 10-15 minutes.

Place all dry ingredients in a bowl and combine well (flour, salt, malt powder)

Add in grated cheese and a good twist of grated pepper, mix through.

Add eggs and oil to yeasty mix and combine well.

Add to dry mix and form a dough.

Knead for 5-6 minutes until smooth and elastic.

Place in a lightly oiled bowl , cover and allow to rest for 2 hours.

Ready to bake...

Ready to bake…

Mega loaf....

Mega loaf….

lovely crust and crumb!!

lovely crust and crumb!!

Turn out gently onto a floured area.

Now I would highly suggest making 2 loaves, unlike my fine greedy self who made a giant one!!

Two would be better….

Round or baton sort of style…

Shape the bread and place on a baking tray that has been dusted with cornmeal .

Leave enough room for proving as these do expand to almost double their size.

Cover and rest for 90 minutes.

Pre heat the oven to 220 celsius ,30 minutes before resting is finished.



lovely and fresh...

lovely and fresh…

Lightly brush top of bread with milk or beaten egg whites.

You can also quickly slash the tops, I did not this time but you can….

Place bread in the oven and mist the oven when you first place bread in the oven.

Leave for 10 minutes and then turn down to 195 celsius for another 30-35 minutes or until golden brown and baked.

Remove from the oven and allow to cool on racks.

Monster bread

Monster bread



Nibble, Nibble, Nibble...

Nibble, Nibble, Nibble…

Don’t forget, ENJOY, ENJOY ENJOY!!!

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