Serves: 16
Total Calories: 126

1 envelope (2 1/2 teaspoons) active dry yeast or 2 teaspoons instant yeast
1 cup warm milk (100° to 110°F)
2 large eggs, beaten
2 tablespoons olive oil
1/2 cup freshly grated Pecorino Romano cheese
1/2 cup freshly grated Parmigiano-Reggiano
3 cups (about) all-purpose unbleached flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 In a large bowl, sprinkle the yeast over the milk. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.

2 Add the eggs, oil, and cheeses and beat well. With a wooden spoon, stir in the flour, salt, and pepper until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as necessary to make a moist but not sticky dough. (Or make the dough in a heavy-duty mixer, food processor, or bread machine following the manufacturer's directions.) Shape the dough into a ball.

3 Oil the inside of a large bowl. Place the dough in the bowl, turning it once to oil the top. Cover with plastic and let rise 1 1/2 hours or until doubled in bulk.

4 Press the dough down to eliminate the air bubbles. Shape the dough into a ball.

5 Oil a 9-inch springform pan. Add the dough, cover, and let rise again until doubled, about 45 minutes.

6 Place the rack in the center of the oven. Preheat the oven to 375°F. Brush the top of the dough with the egg yolk. Bake until golden brown, about 35 minutes.

7 Let cool 10 minutes in the pan. Remove the sides of the pan, then slide the bread onto a rack to cool completely. Wrap in foil and store at room temperature up to 24 hours, or freeze up to 1 month.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 126
Calories from Fat: 29

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