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.
