Crescia al Formaggio (Italian Easter Cheese Bread)
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5.0
6 reviews
Excellent
Crescia al Formaggio (Italian Easter Cheese Bread)
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Italian Easter Cheese Bread, known in Italy as Crescia al Formaggio or Crescia di Pasqua, is a beloved Easter specialty from central Italy, particularly the Umbria and Marche regions.This savory, cheese-filled bread is a must-have during the Easter season and is traditionally enjoyed with cold cuts, hard-boiled eggs, and wine, especially on Easter Sunday and Easter Monday (Pasquetta).
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Ingredients
- 5 eggs - medium size
- 500 g flour - 3 ⅓ cups
- 120 g parmigiano reggiano - ¾ cup, grated
- 80 g pecorino romano - ½ cup, grated
- 17 g active dry yeast - 5 ½ teaspoons
- 100 ml milk - ~½ cup
- 100 ml extra virgin olive oil - ~½ cup
- black pepper
- 15 g salt - 2 teaspoons
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Instructions
- In a large mixing bowl, crack the eggs and beat them well using a whisk or a hand mixer. Continue whisking until they become light and creamy.
- Once the eggs are well beaten, gradually add the grated cheeses (Pecorino Romano and Parmigiano Reggiano). Mix thoroughly until you get a smooth and even mixture.
- Add a generous amount of freshly ground black pepper and the salt, stirring well to distribute the seasoning evenly.TIP: The black pepper gives this bread its characteristic flavor, so don’t be afraid to add plenty!
- In a small bowl, warm up the milk (not too hot, around 100-110°F or 38-43°C). Dissolve the yeast in it and stir gently. Let it sit for a few minutes, until it becomes foamy. Once the yeast is activated, pour it into the egg and cheese mixture, stirring well to combine.
- Gradually add the flour, a little at a time, mixing continuously to prevent lumps. Once all the flour is incorporated, add the extra virgin olive oil and continue mixing. The dough will start to become thick and sticky at this stage.
- Knead the dough for about 5-10 minutes, until it becomes smooth, elastic, and uniform.
- Next, grease a high-sided 8-inch (20 cm) round cake pan with a removable bottom. Place the dough inside, shaping it gently to fit.
- Place the pan in the oven while it's turned OFF. Close the oven door and let the dough rise for about 3 hours, or until it has doubled in size.Important: DO NOT open the oven during this time! Sudden temperature changes can cause the dough to deflate.
- Once the dough has risen, without opening the oven, turn it on to 180°C (350°F). Bake for 45 minutes. Then, lower the temperature to 150°C (300°F) and bake for another 15 minutes. This gradual baking process helps create a perfectly golden crust while keeping the inside soft.
- When the bread is done, turn off the oven and leave the door slightly open, letting the bread cool inside for about 15-20 minutes. This prevents sudden temperature shocks that could make it collapse.
- Once cooled, remove your Italian Easter Cheese Bread (Crescia al Formaggio) from the pan and serve it warm or at room temperature. It pairs perfectly with cold cuts, aged cheeses, and a glass of good Italian red wine.
Nutrition Information
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Serving
100g
Calories
473kcal
(24%)
Carbohydrates
49g
(16%)
Protein
19g
(38%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
124mg
(41%)
Sodium
1132mg
(47%)
Potassium
147mg
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
328IU
(7%)
Calcium
325mg
(33%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 473kcal | 24% |
| Carbohydrates | 49g | 16% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 124mg | 41% |
| Sodium | 1132mg | 47% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 328IU | 7% |
| Calcium | 325mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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