Treccia di pane aromatico - E' sempre mezzogiorno 13/05/2021

Combine warm water and sugar in a bowl; sprinkle yeast on top and let sit until frothy, about 5-10 minutes.

In a large mixing bowl, whisk together flour and salt.

Add the yeast mixture and olive oil to the flour; mix until a dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 375°F (190°C).

Punch down the risen dough and fold in the cheeses, herbs, and black pepper until evenly distributed.

Shape the dough into a loaf and place it in a greased loaf pan.

Cover the loaf and let it rise again until puffy, about 30 minutes.

Brush the top with beaten egg and sprinkle with additional cheese if desired.

Bake in the preheated oven for 25-30 minutes until golden brown and sounds hollow when tapped.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

Slice and serve warm or at room temperature.

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