This cheesy bread is eaten all over Italy during Easter. It is baked in a flower pot or coffee can to give it a shape similar to panettone.
Crescia al Formaggio
- 1 Tbs olive oil
- 1 cup warm milk (just barely warm)
- 6 eggs
- 2 cups Pecarino-Romano cheese, freshly grated
- 3 cups bread machine flour
- 1 tsp bread machine yeast
- Add all ingredients in the order listed.
- Set the bread machine to dough and start. (If your dough cycle doesn't have a rise period, set for white bread and remove after the first rise.)
- After the first rise remove from the machine and punch down the dough.
- Place in an oiled pan or leave in the bread machine pan.
- Cover and place in a warm (not hot), draft free place.
- Let the dough rise until doubled, about 30 minutes.
- Bake in the oven at 350F, for 60 minutes, or until golden brown and a hollow sound is heard, when the bottom on the pan is tapped.
- Remove from the pan and place on a wire rack to cool.
Note: Some cooks like to coat the bread with an egg wash to give it a glossy look. You can also sprinkle a little cheese on top 15 minutes before the bread is finished baking.
This bread makes an excellent breakfast bread. It's not sweet, but makes a nice change to many regular breads. Slice it, toast, and spread with a little chèvre for a quick breakfast that will satisfy.
Bella Italian Food Recommends
Kaiser Bakeware Classic 7-Inch Panettone Pan
A great pan for Crescia al Formaggio or panettone. Unlike your bread machine pan, there is no paddle to get stuck in the bread. This is a good size for one loaf. It's made of heavy gauge steel with a nonstick coating. I like the springform that allows you to easily remove the bread.