Full Recipe
Author
PJ Hamel | 2012-01-15
Description
This delightful golden egg bread is still mostly unknown in this country, and that's a pity. Light-textured and loaded with Parmesan cheese, it perfumes the kitchen with its wonderful savory aroma as it bakes. A nice change from the usual Easter sweet breads, it goes wonderfully well with the Easter ham — both at dinner, and later, when you're making ham sandwiches.
Be aware that this isn't a soft, moist loaf. It's very light, crusty, and quite dry inside. We suggest serving it in thin slices; toasted and buttered; or made into grilled sandwiches (grilled ham and cheese, anyone?)
