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Italian Easter Cheese Bread

The texture of this golden plaited Italian Easter Cheese Bread is incredibly light and airy, but the crust is crisp and crunchy thanks to all that delicious Italian cheese!

Vertical image of a sliced loaf of Italian Easter cheese bread

Hello, bread lovers! If you adore baking homemade bread, or if you’ve always wanted to but have been intimidated by the process, let me calm your fears and encourage you to make this Italian Easter Cheese Bread. I promise you, you won’t be sorry!

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Homemade Braided Italian Cheese Bread is available near the end of this post. OR Click on the “jump to recipe” button (found above) to be taken directly to the recipe.

CLICK ON THIS BOX TO LIKE AND SUBSCRIBE TO MY KUDOS KITCHEN YOUTUBE CHANNEL. SEE YOU THERE! 🙂

Title text image of a loaf of sliced Italian Easter Cheese Bread

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment needed:

About this recipe:

**This post is being updated from the original publication in 2015. The recipe has remained completely unchanged from the original post but now includes a printable recipe card along with the specific calorie count and nutritional information.

This is what I wrote about this Easter cheese bread in 2015:

I am a member of a bread baking group called Twelve Loaves, and the name of the group pretty much sums up the premise.

Twelve loaves of bread, one for each month of the year. Every month a new theme or ingredient is chosen to be featured, and all participating bread (quick or yeasted) must fall within the parameters of the theme and/or ingredient.

The theme for this month (March 2015) is Italian bread.

Closeup photo of a golden brown loaf of braided Italian Easter cheese bread.

In all honesty, it’s been a few months since I’ve been able to participate with the #TwelveLoaves bakers. It was back in December of 2014 with this recipe for Cranberry Kringle (pictured below) with the theme being holiday bread.

Thanksgiving Leftover Roundup 2017

Since then, I’ve missed participating, and I’ve especially missed baking bread. The two themes I missed were January’s: New Year Challenge and February’s: Olives

Now that I’m back, I’m thrilled to be able to share this recipe for Italian Easter Cheese Bread with you that I found on the King Arthur Flour website.

I just love King Arthur Flour, don’t you?

Overhead horizontal photo of a sliced loaf of Italian Easter cheese bread.

The only changes I made to the original Easter cheese bread recipe was that I increased the ingredient quantities to make two large loaves instead of the one loaf that King Arthur’s recipe made.

I was planning on serving the bread for a small Valentine’s celebration we were having with friends and then serving the second loaf the next night for when my son was coming over for a long-overdue spaghetti dinner.

My call in making two loaves was spot on! Everyone around our Valentine’s dinner table went crazy for the light, crispy crust and texture of this bread. So much so that the four of us ate almost an entire loaf… all by ourselves! Crazy!  

Closeup horizontal photo of a golden loaf of Italian Easter cheese bread with sprinkled shredded cheese.

Can this bread be frozen?

*Note – This bread freezes beautifully, so even if you don’t need two loaves right away, wrap one cooled loaf tightly in plastic wrap and tuck it in the freezer for up to 3 weeks.

This bread slices beautifully making it perfect for toasting, and also for dipping in eggs and milk before frying in a skillet for French toast. This Italian Easter Cheese Bread truly is a multicultural wonder!

Just look at that texture!!!

Closeup vertical image of the interior crumb and texture of an Italian Easter cheese bread

If you’re a regular visitor of my blog, then you know that I typically like to share step-by-step photos with you during the making and completing of recipes.

The purpose is to be helpful to those of you who might be novices in the kitchen, and to those of you who just enjoy seeing the process.

Unfortunately, my kitchen camera bit the dust while I was preparing this recipe so I don’t have those to share with you today. Having said that, my “finishing camera” works great so at least I’m getting to share all these other “beauty shots” with you that I wouldn’t normally. Well, at least not this many anyway!

The instructions:

  • Combine all of the dough ingredients (except the cheese) listed in the recipe card, in the bowl of a stand mixer and beat on medium speed for 10 minutes or until the dough becomes shiny and satiny.
  • It will be very sticky.
  • Scrape down the sides of the bowl periodically during mixing.
  • Add the cheese to the dough and continue to mix until it is totally combined.
  • Scrape the dough into a lightly greased bowl and cover with plastic wrap.
  • Allow the dough to rest in a warm, draft-free place (approximately 1 hour).
  • No need to worry that it didn’t rise much. It won’t at this point.
  • Turn the dough out onto a lightly floured surface and roll the dough out into a log shape.
  • Divide the dough into 6 equal portions.
  • Set three portions aside while you shape the first loaf.
  • Roll three portions of dough into approximate 9″ ropes.
  • Braid the three ropes together, pinching the ends.
  • Place the braid into a greased loaf pan, making sure to tuck the ends under if needed.
  • Continue the same process with the second loaf.
  • Allow the braided loaves to rise until considerably larger (this will take approximately 3½ – 4 hours). 
  • Preheat oven to 425 degrees.
  • Brush the top of the risen loaves with the reserved egg whites and sprinkle with additional shredded cheese.
  • Bake the bread in a preheated oven for 15 minutes then reduce the heat of the oven to 350 degrees and continue baking for 30-35 minutes until the loaves are a deep, golden brown.
  • Remove and allow to cool completely before slicing.

How to braid (plait) a 3 strand loaf of bread;

 

But enough of my going on and on about the wonderful qualities of this homemade cheese bread. It’s time for the recipe, don’t you think?

Below is the printable recipe card along with the nutritional information for today’s Italian Easter Cheese Bread

**Note – All good things come to those who wait. The second rise time for this bread is 3-4 hours, so please plan accordingly and start this bread early in the morning if you want fresh bread for dinner.

Yield: 2 loaves

Italian Easter Cheese Bread

Italian Easter Cheese Bread

The texture of this golden plaited Italian Easter Cheese Bread is incredibly light and airy, but the crust is crisp and crunchy thanks to all that delicious Italian cheese!

Prep Time 20 minutes
Cook Time 45 minutes
rising time 5 hours
Total Time 6 hours 5 minutes

Ingredients

  • 5 cups all-purpose flour
  • 2½ teaspoons active dry yeast
  • 6 large eggs, at room temperature
  • 2 large egg yolks, whites reserved
  • ½ cup lukewarm milk, plus 3 tablespoons
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ cup shredded Parmesan cheese, plus additional for topping
  • ½ cup shredded Asiago cheese, plus additional for topping
  • ½ cup shredded Romano cheese, plus additional for topping

Instructions

  1. Combine all of the dough ingredients (except the cheese) in the bowl of a stand mixer and beat on medium speed for 10 minutes or until the dough becomes shiny and satiny. It will be very sticky. Scrape down the sides of the bowl periodically during mixing.
  2. Add the cheese to the dough and continue to mix until it is totally combined.
  3. Scrape the dough into a lightly greased bowl and cover with plastic wrap. Allow the dough to rest in a warm, draft-free place (approximately 1 hour). No need to worry that it didn't rise much. It won't at this point.
  4. Turn the dough out onto a lightly floured surface and roll the dough out into a log shape. Divide the dough into 6 equal portions. Set three portions aside while you shape the first loaf.
  5. Roll three portions of dough into approximate 9" ropes. Braid the three ropes together, pinching the ends. Place the braid into a greased loaf pan, making sure to tick the ends under if needed. Continue the same process with the second loaf.
  6. Allow the braided loaves to rise until considerably larger (this will take approximately 3½ - 4 hours).
  7. Preheat oven to 425 degrees.
  8. Brush the top of the risen loaves with the reserved egg whites and sprinkle with additional shredded cheese.
  9. Bake the bread in a preheated oven for 15 minutes then reduce the heat of the oven to 350 degrees and continue baking for 30-35 minutes until the loaves are a deep, golden brown.
  10. Remove and allow to cool completely before slicing.

Notes

Note - the calorie count listed is for one entire loaf of bread. For the calorie count per slice, divide the total (per loaf) by the number of slices.

**Note - All good things come to those who wait. The second rise time for this bread is 3-4 hours, so please plan accordingly and start this bread early in the morning if you want fresh bread for dinner.

Nutrition Information

Yield

2

Serving Size

1 loaf

Amount Per Serving Calories 1826Total Fat 47gSaturated Fat 21gUnsaturated Fat 0gCholesterol 888mgSodium 3698mgCarbohydrates 252gFiber 12gSugar 5gProtein 90g

Did you make this recipe?

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Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed today’s recipe for Italian Easter Cheese Bread as much as I’ve enjoyed bringing it to you.

A sliced loaf of Italian cheese bread on a bread board with a serrated knife.

Want more Italian inspired bread??? Of course, you do,… Please click on the links below and get ready to feast your eyes.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers.

Our host this month is Rossella from Ma ch ti sei mangiato, and our theme is Italian Bread. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Olive Bread!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

For more Kudos Kitchen recipe information, please follow me on my social medial channels (listed below), and don’t forget to TAG me @kudoskitchen with photos so I can view all your delicious recipe creations! It’s exciting for me when you share them, so don’t be shy!

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Until we eat again, I hope you have a delicious day!

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**Note – The post above includes affiliate links. As always, I truly thank you for your support!

 
 
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Rob2149

Monday 22nd of April 2019

Tried this recipe and split the dough into two halves, one went into loaf pan the other went into muffin tins. I reduced the time on the rolls by 15 minutes. I cooked the loaf the minimum time. I tried the rolls first and they were very dry. Then I tried the bread loaf also very dry. I used the metric recipe and weighed all ingredients. The oven temperature is good, bake bread every week and not dry. I note King Arthur recipe uses butter not milk, maybe that would be better but I definitely will not use this recipe again.

Renée

Monday 22nd of April 2019

Hi, Rob. I'm sorry to hear that you didn't like this bread and felt it was too dry. I've made this recipe several times and have never had that problem. You're right, this King Arthur bread recipe does not call for butter, however, the milk and eggs should have formed a light, and very supple loaf. Wonder what went wrong on your end? Thank you for taking the time to comment. Renee

Jane Saunders

Thursday 7th of March 2019

My family love cheesy bread like this. It's a great recipe - thnks for sharing it.

Renée

Saturday 9th of March 2019

You're welcome. Glad you like it.

Beth

Thursday 7th of March 2019

I made this yesterday. It is delicious! This is definitely going on our Easter menu!

Renée

Saturday 9th of March 2019

Awesome. Glad you like it. Thanks.

Rhubarbarians

Thursday 12th of March 2015

YUM! This bread sounds so delicious!

Torta di Rose

Wednesday 4th of March 2015

Hi Reneè, your cheese italian bread is fantastic! In my region Marche we call it "Pizza di formaggio"...Bye Lucia

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