Crescia al Formaggio (Italian Easter Cheese Bread)
A recipe for Crescia al Formaggio (Italian Easter Cheese Bread)! This rich, yeast-based bread is packed with grated Pecorino Romano and Parmigiano Reggiano cheese.
Servings 1 Loaf
Ingredients
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1/4 cup (60 milliliters) lukewarm milk 105-115˚F, 40-46˚C
- 3 cups (375 grams) all-purpose flour
- 1 teaspoon salt
- 1 teaspoons freshly ground black pepper
- 4 large eggs room temperature
- 1/4 cup (60 milliliters) olive oil
- 3 ounces (85 grams) finely grated Parmigiano-Reggiano
- 3 ounces (85 grams) finely grated Pecorino
- 2-4 tablespoons (30-60 milliliters) lukewarm water 105-115˚F, 40-46˚C
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine and allow to sit until frothy, 5-10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, salt, and pepper.
- Mix in the eggs, olive oil, and yeast with milk.
- Once combined, add the Parmigiano-Reggiano and Pecorino and mix.
- If needed, slowly add the lukewarm water and continue to mix to create a smooth, elastic dough.
- Grease a large bowl with oil and add the dough, turning to coat. Cover and allow to rise at room temperature for 2 hours.
- Butter and dust with flour a deep 6 inch (15 centimeter) cake pan, panettone, or pandoro.
- Form the rested dough into a smooth ball and place in prepared pan. Cover and allow to rise at room temperature for another 2 hours, until puffy.
- Preheat oven to 375˚F (190˚C) and place the baking rack in the lower third of the oven.
- Place the pan in preheated oven and bake until golden brown and the center is 190˚F (88˚C). If the top is browning too much before the interior has cooked, place a tent of aluminum foil over the top of the bread.
- Allow the bread to cool in the pan before removing onto a wire rack to cool to room temperature.
- Serve warm with butter and salami.