Crescia al Formagio, Easter Bread
1/2 cup water
1/2 cup milk
24 grams yeast 6¾ teaspoons (3 packages) traditional yeast
3 teaspoons sugar granulated
600 grams flour all purpose,sifted
150 grams Parmigiano-Reggiano grated
150 grams Pecorino Romano grated
pinches salt and pepper or to taste
6 eggs room temperature
1/2 cup butter melted and cooled to room temperaure
200 grams swiss cheese cut into 1-inch chunks; can also use Emmenthal or Gruyere
Instructions
1 Over low heat, combine the water and milk in a small sauce pan and heat until lukewarm to the touch (approximately 110° F)
2 Transfer to a small bowl and stir in the yeast and the sugar.
3 Allow to proof for about 10 minutes or until frothy.
4 Whisk together the flour and both cheeses. Add salt and pepper taste. Set aside.
5 In a large mixing bowl (of stand mixer) whisk eggs at medium speed for 2-3 minutes.
6 Add the yeast mixture and the room temperature butter and whisk for a few minutes.
7 Switch to the dough hook and add the dry mixture (flour, cheeses, salt and pepper).
8 Knead for about 10 minutes until smooth and pulls away from the sides. Alternately, you can knead by hand.
9 With a wooden spoon, incorporate the chunks of swiss cheese.
10 Divide the dough in half and place into your greased loaf pans.
11 Cover loosely with plastic wrap and allow time to double in size. This can take up to 2 hours.
12 Preheat oven to 350°F and set the oven grate at the bottom.
13 Bake for about 45-60 minutes or until a hollow sound is heard when the top is tapped.
14 Remove from oven when done and allow to cool before slicing.
Recipe Notes
Prep time includes a 2 hour period for the bread to double in size.
I used about ¾ teaspoon of white pepper.
Bread is best consumed the day it is made. Can also be frozen for up to 3 months.
One serving is the equivalent of a 1/2 inch slice.
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