There are dishes that warm our heart and soul and for me one of these dishes is Italian Easter cheese bread – crescia al formaggio. This leavened savory cake is traditionally baked during the Easter period in Umbria. is Nowadays it is very popular and it can be bought all year round in many Umbrian bakeries. When I was a student I used to buy it still lukewarm and I ate it for lunch between one course and another.
When I recently met a food blogger who lives in Gubbio I immediately asked her for the original and tested recipe. Her name is Marta and her blog is called In cucina con mia sorella. She kindly offered to me this recipe by her and I have changed it almost for nothing. I trust the experience and tradition of his family that has been preparing this crescia with Umbrian cheese for many years.
This pasqualina cake is very tasty, rich in various types of cheeses, perfect to be eaten with a glass of red wine. The smell during cooking is absolutely overwhelming and it takes so much fortitude to not eat it still very hot as soon as it comes out of the oven.
- 5 eggs
- 150 g grated Parmesan cheese
- 50 g grated pecorino cheese
- 500 g bread flour
- 100 g soft butter
- 120 ml warm milk
- 4 g active dry yeast
- 1 teaspoon honey
- 2 teaspoons salt
- 80 g diced gruyère cheese (I used emmental)
Waiting time necessary for the dough raising.
Instructions Italian Easter cheese bread
Whisk milk with honey and yeast. Set aside and wait for 10 minutes or until it becomes foamy.
In a bowl of the mixer with dough attachment place flour, Parmesan and grated pecorino cheese and salt.
Add the eggs and begin to knead.
At this point, add milk with yeast and butter.
Knead the ingredients until the dough becomes smooth and very elastic. At this point add diced Gruyère cheese and knead briefly to make it blend.
Grease 20 cm wide and 10 cm high round baking tin and lightly dust it with flour. Create a ball of dough and place it in the pan. Place your Italian Easter cheese bread in a warm place until it has doubled in volume.
The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Bake your crescia in the preheated static oven at 170 – 180 ° C for 30 minutes. Remove from the oven and let it cool slightly before removing from the pan. Serve with cheese, typical salami and red wine.
lot of love. B.
p.s. If you like savory Italian bread recipes maybe you will be interested in my: Savory rolls stuffed with Italian eggplant caponata.