An Easter tradition here in Italy is Torta di Formaggio, Cheese Bread. Be warned, it's a dangerous bread. Crusty outside and cheesy inside. Bread filled with chunks of Swiss cheese and laced with grated Parmesan and butter. I think we ate almost half the loaf immediately after it cooled from the oven.
350 grams of flour
1/2 cup of milk
1 package yeast
100 grams of melted butter
150 grams of cubed Swiss Cheese
100 grams of grated Parmesan
1 teaspoon salt and pepper
Warm the milk and dissolve the yeast into it. Then I have a dirty confession, I don't really follow any rules and just start mixing everything together with a wooden spoon, except the Swiss cheese which I add at the end. And as long as I'm confessing, I don't knead the dough either. Phew, I feel so much better now that I've gotten that off my chest! Place the dough in a greased bowl, cover and let rise about 2 hours. Grease a loaf pan and bake 1 hour at 350 degrees. Oh, and Happy Easter!.