Cheese bread (Pane al formaggio) from The Italian Baker: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focacce, Cakes, Pastries & Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fultre on April 17, 2022

    Yummy bread with nice texture and good flavor of the cheese. The dough is fairly sticky, will skip the flat beater next time, and do the rough mix with the bench scraper. After kneading for recommended time with the dough hook, looked too wet, so I added more flour till it mostly cleared the sides, while still sticking a bit to the bottom. Also kneaded for closer to 10 minutes. Descriptions are sparse in this book, so it’s a bit more of a challenge for a non-expert baker like myself. Used parchment paper for second rise, slid easily onto baking stone using peel without cornmeal. Covered with aluminum foil near the end as the top was getting quite brown. Will make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.