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
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.