I saw this recipe on my friend John Bartolini’s blog from the Bartolini Kitchens and knew INSTANTLY that I had to make it. John has inspired me to make so many things from his wonderful blog (like this and this and this) and I knew that this recipe would not disappoint.
I found it interesting that the first two proofs did not yield the kind of volume a normal bread expands to. But I did persevere and read through the instructions and the bread did not dissappoint (thank you King Aurthur Flour Co. to bring this subtle point to our attention, had you not done it, I may have tossed the little ball of dough out, fearing my yeast was dead!)
Yes, it was as good as it looks. Are those kissing bunnies? Watch out, there will be a hundred of them soon!
I made the bread for dinner last Sunday, it was just going to be 5 of us, so I only made half the loaf — I wish I had doubled the recipe! Seriously, it is good bread. It also got on my list to bake for the Titanic Centenary Party, dinner st Barb’s (Profiteroles and Ponytails) and for my family Easter dinner the following Sunday. Obviously I did not cut into it as it was a gift for the hostess, but it was everything I had expected, and more. Please do click onto John’s blog for the recipe. It is well worth it.
It’s a wonderful looking bread and you have presented it so well – love your plaiting technique! And I love the volume of cheese in this bread – it must be so tasty xx
It is indeed quite lovely, Charlie. And although the pecorino and parmesan are salty, the bread is not as salty.
This bread is beautiful my friend, I agree completely with Charlie!
You have outdone yourself
Cheers
Choc Chip Uru
Thank you kindly Choc Chip Uru.
This is a lovely braided bread! And a co-incidence that I’ve just posted a braided Italian bread today! What would we do without bread! Have a nice day!
That is quite a coincidence Joyce, I’ll be over shortly to take a look. Hope you have a nice day too.
When I first saw your photo, I thought it was a picture of challah bread. Looks delicious – nothing better than homemade bread!
The cheesy aroma certainly filled the house as it was baking. I shall definitely keep this recipe and use it over and over again. I toasted some and made croutons for a salad, so yummy.
Gorgeous bread and a lovely braid on it as well. All I’d need to take it over the top is a close-up of the interior.
The only baking I did this weekend was a dozen bagels. I look forward to seeing the recipe you talked about on Charles’ onion bagels post as well.
Hi Maria, yes it would have been nice to take an interior photo. I made it again this weekend, but forgot to take the shot; I’m making it again for Sunday and hopefully I’ll remember to take a photo of it.
Sadly I will not be blogging about bread again for a little while; both JT and I will be eating healthfully over the next couple of weeks in preparation of our anniversary weekend in New York City.
Have fun in New York … lots of good food there, I bet.
I understand wanting to hold back on the bread eating. I ate 3 bagels (take a peek at the post if you get a chance and let me know what you think of the recipe) the same day I made them and am only holding back on the rest cause I want to take a couple to my mom on Wed. But they were SO good with some butter spread on them.
And I want to make the pork crackling biscuits again with my revised recipe.
Thanks Maria, I’ll pop over and check it out now.
It looks gorgeous! The braiding is so perfect! I thought it was challah at the beginning. I must say after my recent failures with yeast baking I have to wait a bit before further experiments, but I would love to try baking this bread.
Thank you kindly Sissi, it really was very easy and virtually effortless. Hope you do try it, it is very flavourful.
Yours turned out so lovely! You must have had a shallower pan because it shows more of the braid which is perfect! When I rose mine, I used a heating pad set to almost the lowest setting, a tea towel over it and then my glass bowl. This is a trick I read on Misk’s blog and does it ever work to get the dough to rise!! Lol!! I use it all the time now! Love your bread today!! xo
That’s a great idea Smidge, I’ll have to remember to use it. I halved the recipe and baked it in a small loaf pan.
Your braiding techniques are very good…a lovely loaf of bread.
Thank you kindly Karen.
Wow, Eva! Your loaf of bread sure does look good! I should come visit you for braiding lessons. I’m so glad you enjoyed it. This has quickly become a favorite among my friends. I was going to mention using it for croutons but I see you’ve already “discovered” that. A friend sent me a photo of a serving platter of bruschette made with this bread toasted. And thank you for being so gracious in your comments about my efforts in the Bartolini Kitchens.
Thanks so much for your kind words, John, the recipe was a dream to make I loved the texture of the bread and it stands up to toasting very well. It’s definitely in my repertoire forever! Thanks again John.
What an impressive looking bread there Eva!
Thank you Lorraine, it’s a wonderful recipe.
Can’t wait to try this on the weekend Eva! I’m inspired to make this sometime!
Thanks Barb! I can hardly wait to make it again. I don’t even want to know how much cheese I’ve gone through!
Oh my, this bread! Truly now it is haunting me I want to make it so badly and have not been able to get to it. Yours looks so perfect…and I want it!
Thanks Betsey; it’s quite easy to make, I just let the KitchenAid do all the work!
What a stunning loaf!!! You braided it to perfection. Lucky recipient
Thanks Liz. My mom used to make a brioche so I had a good teacher!
Oh eva! You did this bread proud. It looks like perfection. I wanted to do this too this year but didn’t have a chance. will be using this recipe next year for sure. You rock the bread making world woman!
Wow, that is some compliment, Jessica! I am quite flattered, thank you kindly. I’ve been making bread for years mainly due to my Mom who was, like you, fearless. In the kitchen. Of course some work out better than others; this recipe is surely a keeper!
Perfect braided bread. Did you braid and then put it in a bread pan?
Sorry about the delay in posting the comment you left on my blog, going to be one of those weeks.
Thanks Norma, that’s kind of you to say. I haven’t had a chance to review your response, I’ll head over shortly.
Braided bread is always the prettiest bread, although your gilded bunnies are giving it a run for the money.
Thanks Sharyn! Oh those bunnies.
Oh, my…that bread is absolutely STUNNING! It looks like something you would get at a fine restaurant!
Thank you Ann, I’m quite flattered that you think so.
This appears to have been quite the hit! It’s just so gorgeous isn’t it?! I love it Eva. You did a beautiful job and I’m sure it was fantastic!
It certainly does, Kristy, I’m making it again this week, TWICE! It was very tasty indeed.
It looks like challah from the picture but it sounds even easier than that. I wish I can overcome my fear of dealign with the yeast… I love bread and I know I can easily eat two of this, alone!!
It certainly does look like challah bread, which is also an egg bread. The texture of this one is not quite as chewy but it is good. I would reco you begin your bread making experience, Nami with this bread or with a no knead version you can find here: http://kitcheninspirations.wordpress.com/2009/01/18/ok-i-lied-this-is-the-best-ever-no-knead-bread-recipe/
[...] Italian (Easter) Cheese Bread (see Eva’s post on this bread @ KitchenInspirations) [...]
[...] We usually had an Easter kalács (Zsuzsa made a gorgeous one here) but I’m making John’s Easter Cheese Bread instead. [...]