Cakes & Bakes: Crescia

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Slices of crescia with mini chick decorations | H is for Home

It’s Easter week, so we thought that we should make something that’s traditionally eaten at this time of year for this edition of Cakes & Bakes. We plumped for Crescia – an Italian cheese loaf.

Crescia ingredients | H is for Home

You can use any hard cheese – parmesan, pecorino and so on.

Crescia dough | H is for Home

The dough is simple to make and easy to handle.

Crescia dough proving | H is for Home

It’s baked in a tall tin so it has a distinctive shape, like a panettone – the smell as it cooked was amazing!

Baked crescia loaf in tin | H is for Home

A very handsome loaf wouldn’t you agree?

Crescia loaf | H is for Home

The bread is light and airy with a wonderful flavour. It’s traditionally eaten with cold meats. I’m vegetarian, but Justin volunteered to test this combination and tried it with some of his fennel salami – a perfect match he thought. It also works really well with various cheeses, olives, marinated vegetables, oil & balsamic vinegar etc, etc, etc. 

Slices of crescia with salami, cheese and salad | H is for Home

We can highly recommend this loaf – and we certainly won’t be waiting till next Easter to make another one!

You can pin the recipe from here to try later!

Crescia
A light & cheesy Italian loaf enjoyed at Easter
Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 300g grated hard cheese (such as Parmesan Reggiano, Pecorino Romano or Grana Padano)
  2. 5 eggs
  3. 1tsp cracked black pepper
  4. pinch of salt
  5. 150g olive oil
  6. 150ml warm milk
  7. 1tbsp yeast
  8. ½tsp granulated sugar
  9. 600g strong bread flourHome-made crescia ingredients
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Instructions
  1. Put the grated cheese into a large mixing bowl
  2. Break the eggs into a bowl or large measuring jug. Add the salt & pepper and whisk slightly
  3. Add the egg mixture to the grated cheese, add the olive oil and combine
  4. In a measuring jug, dissolve the yeast in the warm milk, add the sugar and allow to stand for 10 minutes
  5. Add ⅓ of the flour to the cheese, egg & oil mixture and combine
  6. Add ⅓ of the dissolved yeast mixture and combine
  7. Alternate adding & combining the flour and yeast mixtures until it has all been incorporated and you have a smooth paste that comes away from the edges of the bowl
  8. Cover the bowl with cling film/Saran wrap and allow to rise in a warm place for at least an hour or until the dough has doubled in size
  9. Grease a high-sided baking tin such as a panettone tin (I used the tall bottom pan from my 3-tier steamer)
  10. Generously flour a work surface, turn out the dough and knock back before putting it into the high-sided baking tin and again covering with cling film/Saran wrap
  11. Allow the dough rise again until it has doubled in size (about 45 minutes to an hour)
  12. In the meantime, preheat the oven to 175°C/350°F/Gas mark 4
  13. Bake for 45-50 minutes until golden brown and an inserted skewer comes away clean
  14. Remove the loaf from the tin straight away and allow to cool on a wire rack
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