Easter Bread Recipe, Neapolitan Casatiello

The dough In the bowl of the mixer, dissolve the yeast in warm water. Add the flour and olive oil. Mix and add the salt. Knead the dough for 10 minutes until it pulls away from the sides of the bowl. Form a ball and place it in a floured bowl. Cover and let the dough rise for about 1 hour; it will double in size.

Take the dough and keep a small piece to make the crosses to put on the eggs. Cut the ham and cheese into small cubes. Gently roll out the dough to remove the air. Incorporate the bacon, ham, parmesan, and cheese. Generously pepper. Form a ball and let it rest for 10 minutes.

Make a hole in the middle of the ball with your finger, then enlarge it until you have a ring of about 30 cm in diameter. Place the ring on a baking sheet lined with parchment paper or a silicone mat. Cover with a clean towel and let it rest for 1 hour in a draft-free area.

Preheat the oven to 180°C with a bowl of water inside. Place the raw eggs on the crown. Make 6 strips of dough with the reserved dough and place a dough cross on each egg. Seal the crosses well to the crown.

To finish, bake for 45 to 50 minutes. Enjoy warm or cold. The dish can be stored for 2 to 3 days well covered with plastic wrap or aluminum foil.