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!
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.
The ingredient list;
- All-Purpose Unbleached Flour
- Active Dry Yeast
- Salt and Pepper
- Parmesan Cheese, shredded
- Romano Cheese, shredded
- Asiago Cheese, shredded
**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.
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, with the theme being holiday bread.
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
I just love King Arthur Flour, don’t you?
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!
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!!!
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!
- 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 tick 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;
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Italian Easter Cheese Bread if desired. Plus, I’ve added some additional items that are meant to give you a giggle because it’s fun to shop! 😉
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 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.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- 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
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.
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 tick 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.
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.
I sincerely hope you’ve enjoyed today’s recipe for Plaited Easter Cheese Bread as much as I’ve enjoyed bringing it to you.
Want more Italian inspired bread??? Of course, you do,… Please click on the links below and get ready to feast your eyes.
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!
- Calzone from A Baker’s House
- Ciabatta from Ma che ti sei mangiato
- Italian Easter Cheese Bread from Kudos Kitchen By Renee
- Lemon Brasadella Italian Coffee Cake from NinjaBaker.com
- Pane Bianco Filled with Tomato, Basil, and Garlic from Never Enough Thyme
- Pane di Genzano from Karen’s Kitchen Stories
- Pane di Pasqua (Italian Easter Bread) from Cake Duchess
- Pane Toscano (Tuscan Bread) from girlichef
- Rosemary Red Onion Beer Bread from Shockingly Delicious
- Quick Focaccia Bread from Basic N Delicious
- Tuscan Lemon Quick Bread with Limoncello Glaze from Rhubarb and Honey
If you’d like to bake along with us this month, share your Italian bread using hashtag #TwelveLoaves!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
For additional information regarding my Kudos Kitchen recipes, and/or my hand painted glassware or fabric items, please follow me on;
Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. When I find a great product or service, I like to share it with my readers. Sometimes I use affiliate links so I can earn a commission for my recommendations. As always, I thank you for your support!