Preparation time: 40 minutes – Rising time: 2 hours – Cooking time: 55 minutes
500 gr all-purpose flour
70 gr brewer’s yeast
75 gr Parmesan cheese, grated
80 gr Pecorino Romano cheese, grated
50 gr Gruyère cheese or similar, grated
140 gr butter (or lard and butter)
10 gr salt
pepper to taste
150 ml water
Grind the pepper into the water in a small saucepan and bring to the boil.
Heat the eggs and butter with the water and pepper in a bain-marie.
Ensure that the temperature does not reach 82°C to avoid curdling the eggs.
Add the cheeses and salt to taste.
Add the flour and the yeast to form a dough and mix in a kneading machine until smooth.
Place the bread in an oven preheated to 200°C, reduce the temperature to
170°C and bake for approximately 55 minutes.