A recipe from our friend Patricia Lilly. This "Pizza di Pasqua" was from her grandmother's family. Exquisite when lightly toasted and spread with butter and a small amount of honey!

Gallery

Recipe Summary test

prep:
25 mins
cook:
1 hr 10 mins
additional:
1 hr 35 mins
total:
3 hrs 10 mins
Servings:
16
Yield:
2 loaves
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.

    Advertisement
  • Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.

  • Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.

  • Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.

  • Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.

  • Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.

  • Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.

Cook's Notes:

Patricia's recipe called for shortening (Crisco(R)). I tried it with butter instead. Either should work.

You can use a combination of Romano and Parmesan cheeses.

Nutrition Facts

285 calories; protein 8g; carbohydrates 43.4g; fat 8.7g; cholesterol 55.3mg; sodium 293.5mg. Full Nutrition
Advertisement