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1
Cut blocks of cheese into 1/4 inch cubes.
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2
Sift flour with salt, pepper and sugar. Dissolve yeast in 1 cup of warm water.
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3
In a small bowl, with mixer at medium speed, beat eggs until light. In a large bowl, at high speed, beat butter until smooth.
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4
With a wooden spoon (or the dough hook on your stand mixer), stir eggs into butter, then stir in yeast/water mixture, then stir in dry ingredients. Beat 10 minutes until satiny. Add cheeses and mix well.
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5
Put the dough into a large, greased bowl. Let rise for 1 1/2 hours, or until doubles. Stir it down gently with your wooden spoon and let rise again 1 1/2 hours.
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6
Grease a 10x4 angel food cake pan. When dough is ready, spoon into pan and let rise again until doubled. (Yes, let it rise 3 times. It's worth the wait.)
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7
Preheat your oven to 400 degrees (F). Bake 40 minutes or until bread is golden brown and makes a hollow sound when you knock on it. Cool on a wire rack for 10 minutes, then use a butter knife to help release the bread from the outside pan.
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8
Lift out the bread by the tube and let cool 20 minutes. Use the knife again to release the bread from the bottom part of the pan. Remove to a wire rack and cool completely.
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9
This is actually pretty forgiving of being baked into all sorts of shapes. This angel food cake pan method is most traditional, but it works well in 2 regular loaf pans, 3 mini loaf pans or even as Italian Cheese Muffins!
