AOKN
Culinary Explorer
In the middle of a crazy Italian hood on Easter, the air is filled with the delicious smell of baked goods. Among the fun and lively celebrations, memories of family traditions come flooding back, especially those involving Italian Easter Bread. A chance run-in with a friend inspired me to revive my Nonna's recipe and bring back the joy of homemade Easter bread. 
Ingredients
Ingredients
- 6g yeast
- 83g warm water (no hotter than 90 degrees)
- 462g bread flour
- 240g ice water
- 10g sea salt
- 4oz pecorino romano cheese
- 6oz pepperoni
- 6oz salami
- 6oz salt pork (or pancetta)
Directions
- combine the yeast and warm water, whisk for 30 seconds and let sit for 5 minutes
- combine flour and most of the ice water saving a little. then add the yeast/water mixture and use the remaining ice water to make sure you get all the yeast.
- mix for 2-3 minutes on low
- add salt and mix on low for another minute
- cover with plastic wrap and let rise for 1 hr
- chop all the meats
- add cubed salt pork to a cold pan and cook for 5-10 minutes on medium heat until it's crispy
- add all the meats, pecorino cheese and fat from the salt pork into the dough and knead until it's combined
- line a bowl with a kitchen towel and dust with flour. add the dough and cover with plastic. let it slowly rise in the fridge overnight or for 24hrs.
- before you cook preheat your oven to 500 degrees and place a Dutch oven inside. let it preheat for at least an hour.
- while the oven is preheating take the bread out of the fridge and let it come to room temperature.
- flip the bread into the hot Dutch oven and let it cook for 30 minutes covered.
- after 30minutes take off the lid and let it cook for another 15-20 minutes u til it's nice and crusty.
ENJOY!
Can't wait to try making it and enjoy the sweet and fragrant bread with a cup of coffee. Thanks for the Easter inspiration!
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