Crescia Umbrian Easter Cheese Bread Food

CRESCIA ~ UMBRIAN EASTER CHEESE BREAD

Steps:

• Spray one large, or two small soufflé dishes with oil, and using a strip of parchment paper, line the top of the dish adding an additional 2 to 3 inches 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 soufflé dish.
• Preheat oven to 375 degrees F. Cover the bread with a kitchen towel and let it rise for about 30 minutes.
• Bake the bread for about 55 minutes to an hour (for large souffle dish), or until it reaches an internal temperature of 180 degrees F.
• Let the bread cool for 10 minutes, remove it from the baking dish and let cool to room temperature before cutting into it.

CRESCIA AL FORMAGGIO (EASTER CHEESE BREAD)

Steps:

• To make the dough in an electric mixer: Combine all of the dough ingredients except the cheese in the bowl of an electric mixer, and beat on medium speed for 10 minutes, until the dough becomes shiny and satiny. Add the cheese and beat until blended. Place the dough in a lightly greased bowl, cover the bowl, and set it aside to rise for 1 hour. Gently deflate the dough, turn it over, return it to the bowl, and allow it to rise for an additional hour, or until it's nearly doubled in size.
• To make the dough in a bread machine: Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency as necessary with additional flour or water; it should be shiny and elastic. Allow the machine to complete its cycle.
• To shape the dough: Oil or flour your hands. To make one large loaf, form the dough into a ball, and place it in a greased pandoro (star) or panettone pan, large souffle dish, or other round, deep pan; the pan should be about 6" to 7" wide and 3" to 4" deep. To make two medium loaves, divide the dough in half, shape it into two logs, and place it in two greased 8 1/2" x 4 1/2" loaf pans. Cover the loaf or loaves lightly, and allow them to rise for 2 hours (or longer, depending on the warmth of your kitchen); the bread should have become noticeably puffy, though it may not have doubled in size.
• To bake the bread: Put your oven rack in a lower position, just below the middle, and preheat the oven to 425°F Whisk the reserved egg white with the water and brush the top of the loaf/loaves. Place the bread in the oven and bake for 15 minutes. Reduce the oven temperature to 350°F, tent the bread lightly with aluminum foil, and bake for an additional 25 minutes, until it's a deep, golden brown and an instant-read thermometer inserted into the center registers 190°F.
• Remove the bread from the oven, and let it cool in the pan for 5 minutes. Use a knife to loosen the edges, if necessary, and turn the loaf/loaves out onto a rack to cool completely before slicing. Yield: One large or two medium loaves.