PROCEDURE

• – The first step is to make the dough. Combine water (90°F), yeast and sugar in a large bowl and let stand until the yeast starts to froth (this means it is woken up and active).
• – Add olive oil, then the flour and on top, the salt. Mix well until a ball forms. Work this for 5 to 10 minutes then cover and let rise until doubled (about 1.5 hours)

– If using a bread machine, do the water/yeast/sugar mixture in a large measuring cup (at least a pint size) then when frothy, add to the bread machine pan, then add the oil, flour and salt. Start the dough cycle and leave until it is completed

– Move risen dough to a large floured work surface. Roll out the dough to a rectangle (24 x 16 inches at least). Trim off edges to reserve for decoration after.

• – Spread lard over the dough then grind fresh black pepper over the entire area. 
• – Sprinkle with the parmigiano and the salame
• – Roll the dough up into a tube (from the longer end)
• – Place in a greased angle food pan 
• – Place 5 eggs on top and using the trimmed scraps, make a criss cross over each egg
• – Cover and let rise for 2 hours
  
•  – Cook in a 450°F oven for 1 hour or until done (the color should be as in the photos)