Pane al formaggio (Cheese bread)

I found myself with a half bag of mixed grated Gruyere and Swiss cheeses. I remembered a recipe I had seen in "From the Art of the Medicis to the Tables of Today" (Carla Geri Camporesi and Barbara Golini, Maria Pacini Fazzi Editore).  I used Pane al formaggio/Cheese bread on page 17.

This cheese bread was easy and tasty, with the texture of a light cake. Next time I'd try using a muffin tin to make individual rolls.

Cheese Bread

2 1/2 t yeast granules
360 g (3 C) flour
150 g ( 5 oz) Parmigiano Reggiano or Grana cheese, grated
150 g ( 5 oz) Gruyere cheese, grated
3 eggs, beaten
150 g butter, melted
1/3 C milk

Dissolve the yeast in the lukewarm milk and wait until bubbles begin to form.

On a pastry board, place the flour and form a well in the center of the flour.

Pour yeast/milk mixture into the flour well.  Mix and knead in the butter, eggs and the finely grated cheeses.  Knead well and put into a well buttered cake tin, lined with parchment paper.  (The dough will be sticky.)

Let rise for two hours.

Bake in preheated oven 320 F (160 C) for 35 minutes or until golden brown.

May add olives, nuts or crumbled sausage to the dough.