2 packages (4 1/2 teaspoons) active dry yeast
1/4 cup tepid milk
1 tablespoon sugar

3 1/4 cups flour
4 large eggs
1 cup butter, room temperature, finely diced
1/8 teaspoon white pepper
1/4 cup Parmesan cheese, grated
1/2 cup provolone cheese, chopped
1/4 pound prosciutto, sliced

Butter a 2 quart bundt pan.

Dissolve the yeast in the tepid milk and 1 tablespoon sugar.

Put the flour, eggs, butter and paper into the large bowl of an electric mixer.

Using the paddle attachment or dough hook beat the mixture 10 minutes.

Add the Parmesan, provolone and prosciutto and mix well for 1 minute.

Form the dough into a ball and place it in the buttered man.

Cover with tea towels and set aside to rise in a warm rom until the dough doubles in volume and rises to the top of the pan.

Toward the end of the rising, preheat the oven to 375 degrees F.

Bake until the center is dry -- about 40 to 45 minutes.

Cool a little and then remove from pan.

Wrap with aluminum foil.

When ready to serve warm up the cheese bread in a preheated 375 F. oven for about 10 minutes.

The recipe in this entry was adapted from one published in, "Italian Cooking in the Grand Tradition" by Jo Bettoja and Anna Maria Cornetto (New York: The Dial Press, 1982). The cookbook can be borrowed for free from the on-line public library, www.openlibrary.org. ... The following text comes from Italian Wikipedia (Machine Google translation): Easter pizza, Easter cake, cheese cake The pizza (or cake ) for Easter cheese origins Place of origin Italy Italy regions Umbria brands Lazio Abruzzo Molise Details Category sweet Recognition P.A.T. Sector fresh pasta and bakery products , biscuits , pastry and confectionery The pizza Easter (in some areas also called Easter cake or cheesecake) is a pastry typical of many parts of Italy , especially in the center. It is among the dishes served at the historic breakfast on Easter morning, the traditional "rite" typical of central Italy. It comes in two types, one salty and sweet one , for both the shape is similar to that of a panettone. A pizza (or cake) Easter Umbrian tradition is very similar to panettone. As for the cake , is a leavened regrowth , in fact, the ingredients are added and integrated to the chariot initial ( mixture generally consists of all the yeast necessary with very little flour ) in successive phases of leavening. With or without candy , pizza also has a sweet flakes, a meringue frosting and beads of sugar present in the versions of the Umbria-Marche. The variant salty cheese is a traditional Umbrian food product and is also typical of the Marche..... Original Italian text: Abruzzo/ Molise SWEET OR SAVORY WITH CHEESE/BREAD Pizza di Pasqua Da Wikipedia, l'enciclopedia libera. Pizza di Pasqua, torta di Pasqua, torta al formaggio La pizza (o torta) di Pasqua al formaggio Origini Luogo d'origine Italia Italia Regioni Umbria Marche Lazio Abruzzo Molise Dettagli Categoria dolce Riconoscimento P.A.T. Settore Paste fresche e prodotti della panetteria, biscotteria, pasticceria e confetteria La pizza di Pasqua (in alcune zone chiamata anche torta di Pasqua o torta al formaggio) è un prodotto da forno tipico di molte zone d'Italia, specialmente del centro. È tra le pietanze storiche servite alla colazione della mattina di Pasqua, tradizionale "rito" tipico del centro Italia. Si presenta in due tipi, uno salato ed uno dolce, per entrambi la forma è simile a quella di un panettone. Una pizza (o torta) di Pasqua della tradizione umbra è molto simile al panettone Come per il panettone, è un lievitato a ricrescita, gli ingredienti vengono infatti aggiunti e integrati alla biga iniziale (impasto costituito in genere da tutto il lievito necessario con pochissima farina) in fasi successive di lievitazione. Con canditi o senza, la pizza dolce presenta anche una fiocca, una glassa di meringa e perline di zuccherini presente nelle versioni umbro-marchigiane. La variante salata al formaggio è un prodotto agroalimentare tradizionale umbro ed è tipica anche delle Marche."

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