Instructions Italian Easter cheese bread

• Whisk milk with honey and active dry 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 minimum 10 minutes or until the dough becomes smooth and very elastic. At this point add diced Gruyère cheese and knead the dough briefly to incorporate it.
• Grease 20 cm wide and 10 cm high round baking pan 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 doubles 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 down slightly before removing from the pan. Serve with cheese, traditional salami and red wine.