In Italy there are many versions of the Easter Cheese Bread. In some regions it's actually called "Easter Pizza", but the principle it's the same: the ingredients include flour, yeast, and cheese and it's the perfect companion to the stuffed Easter Eggs and salami.
This gluten-free version is inspired by the Brioche recipe that I found in the book "Ricettario per Celiaci - Panetteria senza glutine", but with some variations. It's a great base because it makes a very soft gluten-free bread that lasts for at least 4-5 days.
- 490 gr flour
- 10 gr xantan gum
- 8 gr yeast
- 1 tsp sugar
- 100 ml milk + 100 ml water
- 1 egg
- 50 gr grated parmesan cheese
- 50 gr cheese in little cubes (provola, brie or cheddar)
- 80 gr sunflower oil
- 8 gr salt
- First combine the flour and xantan gum and get ready to prepare the starter: mix 140 gr flour, the yeast, the sugar and 140 gr of water in a big bowl. Let it rise for 1 hour.
- Add the other ingredients except the cheese cubes: first the flour, the egg, grated parmesan, milk & water and knead well. Add salt and oil for last and mix with your hands with a few more minutes. Allow the dough to rise for 60-90 minutes.
- Gently incorporate the cheese cubes. Transfer the dough onto a round tin covered with baking paper, and let it rise for at least an hour. Brush the top with some beaten egg white.
- Bake in pre-heated oven for 30 minutes at 200 °C. Before serving, preferably let it rest in a cooling rack for at least 30 minutes.
TIPS: If you like a softer dough, similar to a brioche, add 20 gr of honey to the mix during step #2. Preserve the Easter bread in an air-tight container, it will last even 4-5 days.
Flour suggestion: I used 150 gr corn starch, 190 gr rice flour, 50 gr buckwheat and 100 gr tapioca.
Have you tried it? Do you have any suggestions? Leave your comment!