Easter Torta with Cheese

Directions

1. Warm the milk in a pan or microwave until just lukewarm. Add the yeast and dissolve it in the milk. Put the flour in a large mixing bowl. Add the milk and mix until it forms a very soft, wet, and sticky dough. Add more warm milk if the dough doesn't stick to your hands. Cover the bowl with a clean towel and leave it in a warm place to rise until the dough has doubled in volume, 2 to 3 hours, depending on the temperature.
2. Butter a 6-inch wide, 4-inch high, round oven-proof mold and line with parchment paper.
3. When the dough has risen, beat the egg yolks in a large mixing bowl. Add the cheeses, the butter, and the salt and mix well, then add the dough. Knead the mixture until everything is well amalgamated, smooth, and elastic. Put the dough in the prepared mold, cover again with a towel, and let rise in a warm spot until the dough doubles in volume, probably 3 hours more.
4. Preheat the oven to 300 degrees F. Put the risen dough in the oven for 45 minutes, or until a toothpick poked into the center comes out clean. To serve, invert the Torta onto a platter and cut it into wedges.
5. Surround the perimeter of the Torta with some of the assorted Italian cold cuts, topping the sliced meats with hard-boiled egg sections. Serve the remaining cold cuts, eggs, and the fresh and aged Pecorino on the side.

Source: Simply Tuscan

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