Italian Cheese Bread Recipe - Crescia al Formaggio

Italian Cheese Bread Recipe - Crescia al Formaggio

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.

Italian Easter Cheese Bread Recipe
Crescia al Formaggio

Ingredients

  • 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

Directions

  1. Add all ingredients in the order listed.
  2. 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.)
  3. After the first rise remove from the machine and punch down the dough.
  4. Place in an oiled pan or leave in the bread machine pan.
  5. Cover and place in a warm (not hot), draft free place.
  6. Let the dough rise until doubled, about 30 minutes.
  7. 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.
  8. 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.

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You Should Also Read:
Easter Lamb with Walnut Pesto
An Easter with Pope John Paul
Torta Pasqualina - Easter Tart

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Content copyright © 2019 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.