Panbrioche with Parmigiano Reggiano 30 months – Caseificio Bio Reggiani

Portion 2/3 persons


Parmesan cheese 30 months 150 gr

Eggs 3

Milk 125 ml

Fresh brewer’s yeast 20 g

Soft butter 150 g

Sugar half a tablespoon

Salt 1 teaspoon

Panbrioche is an excellent accompaniment at the table, tasty, soft and versatile. Today the Caseificio bio Reggiani offers you a version with the addition of 30-month Parmesan cheese. A “bio-recipe” simple to prepare and with guaranteed success!


Start by sifting the flour and placing it in a bowl. Bring the milk to lukewarm temperature on a saucepan, dissolve the yeast in it and then pour it into the centre of the flour. Break the soft butter into small pieces, then add it to the flour mixture. Then add one egg at a time, the salt and sugar. Let’s mix carefully.

Then add the grated 30 months Parmesan cheese, mixing well. We put butter and flour on a plum cake mould, pour the dough inside, cover with a cloth and leave to rise for 1½ hours.

Finally, we bake at 180 degrees for 35-40 minutes. Once baked, our 30-month Parmesan cheese panbrioche will be ready! As a rule, it should be eaten cold, but we don’t mind it warm either! Enjoy!

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