Recipes > Italian Recipes > Italian Bread Recipes
TRADITIONAL ITALIAN RECIPE: Crescia al formaggio, Italian Cheese Bread, or Italian Easter Cheese Bread, is a typical recipe from Marche, which is usually prepared during the Easter period, from mid March to end April, full of Cheeses and great to enjoy with meats you prefer.
This wonderful bread is still mostly unknown outside Italy, and that's a pity. This light-textured, golden egg bread, loaded with Parmesan cheese, perfumes the kitchen with its wonderful savory aroma as it bakes. A nice change from the usual Easter sweet breads, it goes wonderfully well with the Easter ham — both at dinner, and later, when you're making ham sandwiches.
Crescia al formaggio has the same shape of a cake, but instead to be sweet is salty and it has a much more spongy consistency.
The preparation of crescia handed down from generations to generations, every family has its own little secret in the kitchen that makes the recipe crescia only: It is therefore difficult to find the unique recipe on how to make Crescia al Formaggio.
Crescia al formaggio is a valid and original alternative to traditional bread and your guests will not be able to say no, even the children! Who can resist a slice of crescia served with ham or salami?
Be aware that this isn't a soft, moist loaf. It's very light, crusty, and quite dry inside. We suggest serving it in thin slices; toasted and buttered; or made into grilled sandwiches.
Skill Level:  |
Time: 2 Hours |
Price:  |
Serves: 8 People |
Ingredients:
| Conversions |
Directions:
01 - In a cup, Melt Malt ( or Sugar ) into Milk.
02 - Place in the mixer bowl Flour, Parmigiano Cheese, Brewer's Yeast and the Milk mixture, and start kneading.
03 - Add the Eggs ( one by one ) to the Dough, and knead for an extra 5 ~ 10 minutes.
04 - Add Black Pepper, Oil and Pecorino Cheese.
05 - Grease and cover with oven paper a large and tall cake mold ( 20cm / 7.8in high ) like the one used for baking Panettone.
06 - Move the Dough to a pastry board to be able to better mould a ball. Once a ball is well moulded, move everything into the mold.
07 - Brush the surface of the Dough with Butter and let rise for 2 and a half hours at room temperature of 30C / 86F.
08 - Once the Dough has reached the top of the mold, bake at 180C / 356F for about 50~60 minutes.
( Before baking, sprinkle a little cold water in the oven and place a small bowl of water on the rack, next to the Crescia to raise the humidity inside the oven )
09 - After 50 minutes, do the toothpick test. If the inside is dry, it means it's ready.
10 - Let it cool down. Once cooled, take it off from the mould and cut into slices. Serve.
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