Crescia Pasqualina: Italian cheese bread
Here's an easy recipe to make Crescia Pasqualina (Savoury Cheese Bread) from Italy, which is eaten with ham, boiled eggs and cheese in Umbria and the Marche region during the Easter celebration.
Servings: 1 loaf
Ingredients
- 550 g All-purpose flour 1 lb 4oz, 3 2/3 cups
- 5 g Dried Yeast 1 tsp
- 100 g Grated Parmesan Cheese 1 cup
- 150 ml Milk 2/3 cup
- 10 g Honey 2 tsp
- 10 g Salt 2 tsp
- 50 ml Olive Oil 3 1/2 Tbsp
- 5 Eggs
- 100 g Pecorino Cheese 3 oz
Instructions
- In a standing mixer fitted with a dough-hook, blend together the flour, Parmesan cheese and yeast.
- Add the honey, milk, oil and salt and begin to knead the mixture.
- Whisk the eggs in a separate bowl and add them to the dough.
- Knead the dough for at least 5 minutes, until it becomes elastic and smooth. If it is sticky, add flour 2 Tbsp at a time.
- While the dough is kneading, chop the Pecorino cheese into small cubes. Grease a large souffle dish, or cake-tin. Turn on the light in the oven and put the rack into the lower third position.
- Form the smooth dough into a flattish ball and place it in the greased container.
- Place the container in the oven for leave it to rise for 3 hours.
- After the rising time, take the container out of the oven and heat the oven to 200°C (400°F).
- Cook the bread for 30 - 40 minutes until a cake tester comes out clean with no dough sticking to it.
Notes
The bread is best eaten the day it is made, but can keep for 1 - 2 days if wrapped tightly in aluminium foil.