Osimo’s Easter Cheese Bread from Marcella Cucina by Marcella Hazan

Ingredients

• 1 tablespoon active dry yeast
• ½ teaspoon granulated sugar
• Black pepper ground fresh
• 1 teaspoon salt
• ½ cup barely warm milk
• 8 ounces Swiss cheese, cut into ¼-inch dice, about 1⅔ cups
• ¼ cup extra virgin olive oil plus a little more for oiling the mold
• 5 eggs
• 8 ounces (3 cups) freshly grated Parmigiano-Reggiano cheese
• 4 ounces (1½ cups) grated pecorino cheese (see headnote)
• 3 ¾ cups all-purpose flour