Italian Easter Cheese Bread
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5.0
15 reviews
Excellent
Italian Easter Cheese Bread
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Italian Easter Cheese Bread, also known as "Crescia di Pasqua" is made with a combination of cheeses and is often served as a savory accompaniment to Easter meals.
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Ingredients
- 3½ tablespoons water lukewarm
- 1 teaspoon granulated sugar OR honey
- 1½ teaspoons active dry yeast
- 4 cups +1½ tablespoons all purpose flour or Italian 0 flour (512 grams total)
- 1¼ cups freshly grated Parmesan cheese
- ¾ cup freshly grated Pecorino cheese
- ⅓ cup + 1¼ tablespoons milk lukewarm (2% or whole milk) (100 grams total)
- 3 large eggs room temperature
- 1 large egg yolk room temperature
- ½ cup light olive oil
- 3-4 dashes black pepper (more or less)
- 1½ teaspoons salt
- 5¼ ounces Swiss, gruyere, fontina or Provolone cheese (cubed small/medium) 150
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Instructions
- In a small bowl stir together the water and the sugar, sprinkle the yeast on top and let sit for 10 minutes, then stir to combine.
- In the bowl of the stand mixer whisk together the flour, Parmesan cheese, and Pecorino Romano cheese, add the milk, eggs, egg yolk, olive oil and yeast mixture. With the dough hook attachment start to knead on low speed, then add the pepper and salt, continue to knead on speed #2 until the dough is smooth and elastic, approximately 10-12 minutes.
- Move the dough to a lightly floured flat surface and form it into a ball, place the dough ball in a lightly oiled bowl. Cover the bowl with plastic wrap and place it in a warm draft free area and let rise until doubled, approximately 2 hours.
- Move the dough again to a lightly floured flat surface, gently pat it into a thick rectangle, sprinkle the cubed cheese on top gather the ends of the dough to cover the cheese, then form the dough into a ball.
- Place the ball into the a greased and floured or sprayed 8x4 inch/ 21x11 cm round cake pan and let rise until the bread reaches the top of the rim, approximately 2-4 hours. This will depend on the warmth of your house.
- Pre-heat the oven to 350F (180C).
- Bake in the pre-heated oven until golden brown approximately 40-45 minutes. The bread is done when the internal temperature is 190F/88C. Allow the bread to cool on a wire rack before slicing and serving.
Notes
- Lukewarm is considered between 105-110F (40-43C). Be aware that the yeast will die at a temperature over 140F (60C).
- For room temperature remove the ingredients from the fridge 45-60 minutes before using.
- Leftovers should be wrapped well in plastic wrap and placed in an airtight container. It will keep at room temperature away from drafts for one day. It is probably best to refrigerate. It will keep for up to 3-4 days in the fridge. It can be re-heated in the oven or microwave.
- To freeze the bread, place the completely cooled wrapped bread in a freezer bag or container. It will keep for up to two months in the freezer. Thaw overnight in the fridge, then re-heat in the oven or microwave.
Nutrition Information
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Calories
4532kcal
(227%)
Carbohydrates
415g
(138%)
Protein
179g
(358%)
Fat
236g
(363%)
Saturated Fat
83g
(415%)
Polyunsaturated Fat
21g
Monounsaturated Fat
112g
Trans Fat
0.1g
Cholesterol
1077mg
(359%)
Sodium
7121mg
(297%)
Potassium
1369mg
(39%)
Fiber
16g
(64%)
Sugar
11g
(22%)
Vitamin A
3831IU
(77%)
Vitamin C
0.01mg
(0%)
Calcium
3528mg
(353%)
Iron
29mg
(161%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 4532 kcal
% Daily Value*
| Calories | 4532kcal | 227% |
| Carbohydrates | 415g | 138% |
| Protein | 179g | 358% |
| Fat | 236g | 363% |
| Saturated Fat | 83g | 415% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 112g | 560% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 1077mg | 359% |
| Sodium | 7121mg | 297% |
| Potassium | 1369mg | 29% |
| Fiber | 16g | 64% |
| Sugar | 11g | 22% |
| Vitamin A | 3831IU | 77% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 3528mg | 353% |
| Iron | 29mg | 161% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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