• 1 pkg active dry yeast
• 1 cup warm water
• 1/3 cup cream
• 3 1/2 cups flour
• 1/4 cup sugar
• 1 tsp salt
• 1 1/2 cups shredded pecorino cheese
• 1 egg white mixed with water
• sesame seeds

Mix yeast with water and cream to proof. In a stand mixer, add half the flour and begin to mix. Slowly add the grated cheese and the rest of the flour, mixing until it all holds together. Continue mixing for about 10 minutes or until a firm, smooth dough is made.

Form into a ball, rub a bowl with oil, coat dough, cover with a clean kitchen towel, and let rise until doubled.

Punch down, turn out to counter, and let rest about 15 minutes.

Divide into three pieces and form each into a rope about 18″ long. Braid ropes together, tucking ends under. Place ona baking peel liberally coated with corn meal. Cover, and let rise until doubled.

Preheat oven with baking stone to 375ºF (190°C).

When dough has risen, brush with an egg white mixed with water. Sprinkle liberally with sesame seeds and bake for 40-45 minutes or until nicely browned and hollow-sounding when tapped.

Cool on wire rack.