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    Home » Bread Recipes

    Published: Apr 12, 2020 · Modified: Jul 28, 2023 by Renée · This post may contain affiliate links · 21 Comments

    Italian Easter Cheese Bread

    Jump to Recipe

    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!

    Table of Contents Found Here
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • About this recipe:
    • Memories
    • A small tweak or two
    • Can this bread be frozen?
    • Bad timing
    • The instructions:
    • How to braid (plait) a 3 strand loaf of bread:
    • Printable Recipe Card
    • Please comment if you've made this recipe.

    Subscribe to my Kudos Kitchen channel on YouTube. IT'S FREE!! Thanks, and I can't wait to 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

    • All-Purpose Unbleached Flour
    • Active Dry Yeast
    •  Eggs
    • Milk
    • Salt and Pepper
    • Parmesan Cheese, shredded
    • Romano Cheese, shredded 
    • Asiago Cheese, shredded

    Kitchen tools and equipment needed:

    • A stand mixer (or large bowl with a wooden spoon)
    • measuring cups and spoons
    • cheese grater
    • small bowls
    • whisk
    • loaf pans
    • baking sheet
    • plastic wrap

    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.

    Memories

    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.

    A small tweak or two

    The only changes I made to the original Easter cheese bread recipe were 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

    Bad timing

    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 approximately 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 the 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?

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    **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.

    Printable Recipe Card

    Italian Easter Cheese Bread

    Renee Goerger
    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!
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    proofing time 5 hours hrs
    Total Time 6 hours hrs 5 minutes mins
    Course bread, Yeast Bread
    Cuisine Italian
    Servings 2 loaves
    Calories 1826 kcal

    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
    Get Recipe Ingredients

    Instructions
     

    • 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.

    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

    Serving: 1loafCalories: 1826kcalCarbohydrates: 252gProtein: 90gFat: 47gSaturated Fat: 21gCholesterol: 888mgSodium: 3698mgPotassium: 887mgFiber: 12gSugar: 5gVitamin A: 1780IUCalcium: 1072mgIron: 19mg

    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.

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

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

    Please don't forget to like and follow me across all of my SM channels, and while you're at it stop by and say hello! I'll be looking for you! 🙂

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

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    Custom Renee Signature

     
     

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    Reader Interactions

    Comments

      4.20 from 5 votes

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    1. Renée says

      July 28, 2023 at 11:40 am

      5 stars
      This bread is incredibly delicious with great texture!!

      Reply
    2. Rob2149 says

      April 22, 2019 at 12:12 am

      1 star
      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.

      Reply
      • Renée says

        April 22, 2019 at 6:54 am

        5 stars
        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

        Reply
    3. Jane Saunders says

      March 07, 2019 at 8:31 am

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

      Reply
      • Renée says

        March 09, 2019 at 6:56 am

        You're welcome. Glad you like it.

        Reply
    4. Beth says

      March 07, 2019 at 7:58 am

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

      Reply
      • Renée says

        March 09, 2019 at 6:57 am

        Awesome. Glad you like it. Thanks.

        Reply
    5. Rhubarbarians says

      March 12, 2015 at 11:56 pm

      YUM! This bread sounds so delicious!

      Reply
    6. Torta di Rose says

      March 04, 2015 at 6:37 pm

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

      Reply
    7. Heather Schmitt-Gonzalez says

      March 04, 2015 at 12:31 pm

      I'm pretty sure I'd probably want to eat an entire loaf by myself (therefore I'd have to have other people around). It looks absolutely perfect, that crumb is gorgeous! Wishing I had a couple of slices to toast right now.

      Reply
    8. Anne@FromMySweetHeart.com says

      March 04, 2015 at 2:49 am

      I love a good cheesy bread, Renee....and this loaf is gorgeous! What a perfect texture. But I'd be heading straight for the crust! Lovely! : )

      Reply
    9. Lana | Never Enough Thyme says

      March 04, 2015 at 12:54 am

      Ohhh...yummm....all that cheesy goodness! And the texture looks perfect, too. Great loaf, Renee!

      Reply
    10. Ashley @ Wishes and Dishes says

      March 03, 2015 at 10:30 pm

      And a beautiful bread it is!! I'm so impressed!

      Reply
    11. The Food Hunter says

      March 03, 2015 at 4:26 pm

      The texture of the bread looks amazing.

      Reply
    12. Kimberly says

      March 03, 2015 at 8:07 pm

      Gorgeous! And, yes, that texture looks perfect ... nice job!

      Reply
    13. Karen Kerr says

      March 03, 2015 at 7:48 pm

      Looks beautiful Renee. I have made this bread, and I'm with you on how wonderful it is! I love the cheese on top too.

      Reply
    14. The Ninja Baker says

      March 03, 2015 at 7:41 pm

      Crispy crust on cheesy bread would drive anyone to delight on any day whether it's Valentines or not. Amore your Viva Italia glasses, too =)

      Reply
    15. Ginny McMeans says

      March 03, 2015 at 4:01 pm

      So glad you could show us a new bread this month. It looks fantastic!

      Reply
    16. Dorothy at Shockingly Delicious says

      March 03, 2015 at 3:37 pm

      your braiding! the flavors! LOVE IT ALL! Lovely baking with you this month for #TwelveLoaves!

      Reply
    17. Holly @ abakershouse.com says

      March 03, 2015 at 2:21 pm

      I spotted this recipe on King Arthur's site and have been hoping to try it. Your photos really make it come alive and I now am craving this bread!! I think the color and texture is spot on and I can see why your friends and family enjoyed it so much. Beautifully done!

      Reply
    18. Rossella says

      March 03, 2015 at 10:37 am

      Wow. Your Easter Bread has a perfect texture. Congratulations.
      Thanks to be part of Twelve Loaves.

      Reply

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