Recipe(tried): Crescia di Pasqua col Formaggio Cheese Pasqua Bread

Italian Crescia

Makes 2 loaves, 16 slices each.

Go to a good cheese store, where they'll let you taste the cheese before grating it very fine. Whatever you do, don't use cheeses that come in cardboard shakers - the flavour just isn't there.

1/4 tsp granulated sugar 1 mL
1 cup warm milk 250 mL
2 tbsp quick-rising (instant) dry yeast 25 mL
3 eggs
2 egg yolks
2/3 cup butter, melted 150 mL
3/4 tsp pepper 4 mL
1/2 tsp salt 2 mL
3 1/2 cups all-purpose flour (approx) 875 mL
1 1/2 cups grated Parmesan cheese 375 mL
1 cup grated Romano cheese 250 mL
1 egg white

In small bowl, dissolve sugar in milk. Sprinkle in yeast; let stand for 10 minutes or until frothy.

In large bowl, whisk together eggs, egg yolks, butter, pepper and salt until smooth; stir in yeast mixture. Beat in 3 cups (750 mL) of the flour in 3 additions; beat for 3 minutes. Beat in Parmesan and Romano cheeses until combined.

Turn out dough onto lightly floured surface. Knead, adding remaining flour if necessary to prevent sticking, for 5 minutes or until dough is stiff but elastic and somewhat moist.

Divide dough in half; shape each half into 8-inch (20 cm) square. Roll up into cylinders. Place in 2 greased 8- x 4-inch (1.5 L) loaf pans. Cover and let rise in warm draft-free place for 3 hours or until dough comes about 1 inch (2 cm) above rim.

Whisk egg white until foamy; brush over tops of loaves. Bake in centre of 375 F (190 C) oven for 35 to 40 minutes or until deep brown and loaves sound hollow when tapped on bottom.

Turn out onto rack. Let cool. (Make-ahead: Store in resealable bags at room temperature for up to 3 days or freeze for up to 1 month.)

Tip: If your mixer has a dough hook attachment, it is advisable to use it for beating.

Substitution: For a slightly softer bread, you can use olive oil instead of the butter.

Canadian Living Cooks