Crescia Umbra di Pasqua
Crescia Umbra di Pasqua, also known as torta al formaggio, is a tall, savoury Easter bread rich with grated pecorino, parmesan, and pockets of molten cheese.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Tall panettone mould or deep soufflé tin (18 to 20 cm)
- •Stand mixer or large mixing bowl
- •Pastry brush
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 19 g
- carbs
- 44 g
- fibre
- 2 g
- protein
- 18 g
- calories
- 420 kcal
Instructions
- 1
Dissolve the crumbled yeast into the lukewarm milk in a small bowl.
- 2
Whisk the eggs, olive oil, and cracked black pepper together in a large mixing bowl.
- 3
Stir in the grated Parmigiano Reggiano, grated Pecorino Romano, and fine sea salt.
- 4
Add the flour and yeast milk mixture, then knead for ten minutes until smooth and elastic.
- 5
Gently fold the diced cheese cubes throughout the dough until evenly distributed.
- 6
Shape the dough into a smooth ball and set it inside a greased tall baking mould.
- 7
Cover with a damp cloth and prove in a warm spot for two hours until doubled.
- 8
Preheat the oven to 180 degrees C (160 degrees C fan).
- 9
Bake on the lower oven rack for 40 to 45 minutes until dark golden.
- 10
Cool the loaf completely in the tin on a wire rack before unmoulding.
Chef's tips
Do not open the oven door during the first thirty minutes of baking or the bread will collapse. The tall shape comes from a narrow panettone paper mould or straight-sided metal tin. Allowing the bread to rest for a full day before slicing deepens the savoury pecorino flavour.
Ingredient substitutions
- semi-mature caciotta → Emmental or mild Fontina cut into small cubes
- extra virgin olive oil → traditional pork lard (strutto) for a richer crumb
Storage
Wrap tightly in a clean linen cloth and keep in a cool pantry for up to five days.
Reheating
Warm thick slices lightly in a dry skillet or low oven for two minutes to soften the cheese.
Common mistakes to avoid
- •Using cold eggs or milk, which slows yeast activity and creates a dense bread.
- •Slicing the crescia while hot, which causes the melted cheese pockets to tear the crumb.
Serving suggestions
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