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Easter Cheese Bread from Umbria

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 20 Mar 2016 11:59:33 -0700
v116.n008.4
* Exported from MasterCook *

                   Bread, Easter Cheese, Crescia ~ Umbrian

Recipe By     :Deborah Mele
Serving Size  : 14    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Ethnic                          Holidays
                  Posted

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 3/4           cups  warm water
    1         tablespoon  active dry yeast
    7              large  eggs
       1/2           cup  olive oil
    1         tablespoon  coarse black pepper
    1         tablespoon  sea salt
    2               cups  grated pecorino cheese
    8               cups  all-purpose flour
    8             ounces  young pecorino cheese -- cut into 1/2" dice

Crescia ~ Umbrian

Yield: Makes Two Loaves
Prep Time: 20 mins + 2 hrs rising time
Cook Time: 45 mins

Spray one large, or two small souffl
strip of parchment paper, line the top of the dish adding an 
additional 2 to 3" of height.

Add the yeast to the water in a bowl and mix, and let sit 5 minutes 
until bubbly.

In another bowl, beat first the 7 eggs, then add the olive oil, salt, 
pepper, and grated cheese.

Add the yeast mixture to the egg mixture and stir until combined.

Add half the flour and stir.

Continue to add flour one cup at a time until you create a firm dough 
that is not too sticky.

Dump the dough onto a lightly floured surface, and knead by hand, 
folding in the diced cheese as you work the dough.

Knead for about 5 minutes or until the cheese has been incorporated 
into the dough, and the dough is smooth.

Lightly oil a large bowl with olive oil and let the dough rise until 
doubled, covered, in a warm spot.

Punch down the dough and form it into a ball and place it into the 
prepared souffl
Preheat oven to 375F. Cover the bread with a kitchen towel and let it 
rise for about 30 minutes.

Bake the bread for about 45 to 50 minutes (for large souffle dish), 
or until it reaches an internal temperature of 180F.

Let the bread cool for 10 minutes, remove it from the baking dish and 
let cool to room temp before cutting into it.

Source:
    "Adapted From Mary Ann Esposito"
S(Internet address):
    "http://www.italianfoodforever.com/2015/03/crescia-umbrian-easter-cheese-bread";
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 369 Calories; 11g Fat (27.1% 
calories from fat); 11g Protein; 55g Carbohydrate; 2g Dietary Fiber; 
106mg Cholesterol; 441mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 1/2 
Lean Meat; 1 1/2 Fat.