Monday, December 3, 2012

Grandma DiPietro's Cheese Bread

Cheese Bread out of the oven on top, and cut into squares on bottom.

I have never ever seen a recipe like this anywhere, not in a cook book nor on the web. Bob's grandma had gotten this recipe from a neighbor back in the 1940's and it quickly became a tradition on Bob's DiPietro side of the family. Italian Wedding Soup is made for Christmas and Easter, and this bread is a must for the soup, at least as far as most of the family is concerned, including our kids.
This bread is not good by itself. It is dry, desert dry, eggy, and it does not taste very good alone, but in soup it sops up broth and flavor and adds an extra oomph.
This bread looks like little spongy croutons, though they are not hard. It is easily made ahead and frozen for when the soup is ready for the holidays. And though this recipe makes a large amount, we never have any leftover as the adults and kids alike gobble it up in their soup.
If you make Wedding Soup then this bread is a must.

Grandma DiPietro's Cheese Bread
                               Preheat oven to 350 degrees
8 eggs*
1/3 cup oil*
1 cup unbleached flour
1/2 tsp real sea salt
1 tsp baking powder
Pepper, to taste
2 Tbls parsley, dried
1 cup grated Romano or Parmesan cheese, or a combination

Grease a 15" x  10" x 1" jelly roll pan; set aside.
Beat eggs, add oil; beat, then flour, salt, baking powder, pepper, parsley; beat, then fold in cheese till mixed well.
Pour into prepared pan, spreading evenly, then bake at 350 for 20-25 minutes. The top will turn a bit tan. Let cool, then cut into 1" cubes. Makes a lot. Use for Italian Wedding Soup.

*Farm eggs are best
*Use olive oil.


No comments:

Post a Comment