This is my family recipe for pasqua I have 4 small loaves (always round) baking now. We use olive oil not butter and definitely black pepper and only good pecorino Romano Your slow rise recipe is correct ... 5 hrs The loaves are saved until holy Saturday then blessed Somehow they taste better :-) Served sliced thin with prociutto or mortadella or capicola And a little vin santo-- sante! Stella, thanks for the serving suggestions - I'll give them a try when I serve this Saturday/Sunday. Buona Pasqua! PJH

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