Crescia: Umbria's Easter Cheese Bread Recipe

Name: Crescia: Umbrian Easter Cheese Bread
Prep time: 2 h 30 min
Cook time: 45 min
Total time: 3 h 15 min
Cuisine: Italian
Ingredients: 1 3/4 cups (415 ml) warm water (around 100-110°F / 38-43°C); 1 tablespoon active dry yeast; 7 large eggs, room temperature; ½ cup (120 ml) olive oil; 1 tablespoon coarse black pepper; 1 tablespoon sea salt; 2 cups (200 grams) grated Pecorino Romano cheese; 8 cups (960 grams) all-purpose flour or Italian Tipo 0 flour; 8 ounces (225 grams) young Pecorino cheese, cut into ½-inch (1.25 cm) cubes

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In Umbria, crescia shows up on Easter tables the way panettone shows up at Christmas in Milan. It is essential. Every family has a version, and every version claims to be the right one, but the bread itself is always the same idea: a tall, peppery, cheese-loaded dome that you tear apart while it is still warm, usually standing in someone’s kitchen before the meal even starts. I first made it after a trip through Perugia and Spoleto, where I saw crescia cooling on wire racks in nearly every bakery window the week before Easter.

This is an egg-rich dough. Seven eggs go in, plus a full 200g (2 cups) of grated Pecorino Romano, and enough coarse black pepper that you can see it through the crumb. The bread puffs up dramatically in the oven, splits open at the crown, and fills the kitchen with a smell that is hard to walk away from. It keeps well. Wrap it tightly once cooled and it stays good for two or three days.

How to Make Crescia

Getting the Rise Right

Crescia needs a warm, draft-free spot to rise. I use the oven with just the light on. Give the dough a full 90 minutes, and do not rush it.

The dough should double in size and look puffy and slightly uneven at the surface. If your kitchen runs cold, let it go longer rather than cutting it short.

Baking in a Soufflé Dish

Use a tall-sided soufflé dish or panettone mold lined with a parchment collar that extends about 10cm (4 inches) above the rim. The collar gives the bread room to climb without spilling over.

Bake at 180C (350F) until the top is deeply golden and a skewer inserted into the center comes out clean. Start checking at 40 minutes.

Crescia: Umbrian Easter Cheese Bread

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4.9 from 8 reviews

Author: Honest Cooking Magazine
Total Time: 3 hours 15 minutes
Yield: 1 large or 2 smaller loaves 1x

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Description

A spectacularly tall, golden Pecorino Romano cheese bread hailing from Umbria. The perfect centerpiece for any holiday table.

Ingredients

Scale

1 3/4 cups (415 ml) warm water (around 100-110°F / 38-43°C)

1 tablespoon active dry yeast

7 large eggs, room temperature

1/2 cup (120 ml) olive oil

1 tablespoon coarse black pepper

1 tablespoon sea salt

2 cups (200 grams) grated Pecorino Romano cheese

8 cups (960 grams) all-purpose flour or Italian Tipo 0 flour

8 ounces (225 grams) young Pecorino cheese, cut into 1/2-inch (1.25 cm) cubes

Instructions

Step 1: Prepare Baking Dish

Spray one large or two smaller soufflé dishes with cooking spray.
Line the sides with parchment paper, leaving a 2-3 inch (5-7 cm) collar above the dish rim to support rising.

Step 2: Activate the Yeast

Combine warm water and yeast in a small bowl, stirring briefly. Let it sit until foamy, about 5 minutes.

Step 3: Combine Wet Ingredients

In a large bowl, thoroughly beat eggs.
Add olive oil, sea salt, coarse black pepper, and grated Pecorino Romano cheese. Stir well to combine evenly.

Step 4: Mix Dough

Add the activated yeast mixture into the egg and cheese mixture. Stir until well mixed.
Gradually add half the flour, mixing well. Then, add remaining flour one cup at a time, until you have a firm dough that’s easy to handle and not too sticky.

Step 5: Knead Dough and Add Cheese Cubes

Transfer dough onto a lightly floured surface.
Knead for about 5 minutes, gradually incorporating diced young Pecorino cubes until evenly distributed. Dough should feel smooth and elastic.

Step 6: First Rise

Lightly oil a large bowl. Place dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size (about 1-2 hours).

Step 7: Shape and Second Rise

Punch down dough gently. Form it into a smooth ball and place into prepared soufflé dish(es).
Cover again, and let rise for another 30-40 minutes or until it noticeably expands.

Step 8: Bake

Preheat oven to 375°F (190°C).
Bake bread for approximately 45-50 minutes (reduce by 10 minutes if using smaller dishes).
Bread is ready when golden brown and internal temperature reaches 180°F (82°C).

Step 9: Cool and Serve

Allow bread to cool in dish for 10 minutes. Carefully remove and cool completely on a wire rack before slicing.

Notes

Authentic crescia has a rich golden color from Italian egg yolks; North American eggs may result in lighter bread.

Ensure your cheese cubes are generous to create delicious melted pockets throughout.

Dough texture can vary depending on humidity; add flour gradually to avoid dryness.

Prep Time: 30 mins
Rising: 120 mins
Cook Time: 45 mins
Category: Baking
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 1g
Sodium: 520mg
Fat: 16
Saturated Fat: 5.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 14g
Cholesterol: 125mg

Frequently Asked Questions

Can I use Parmigiano-Reggiano instead of Pecorino Romano?

You can, but the bread will taste milder and less salty. Pecorino Romano has a stronger, sharper flavor that stands up to the black pepper and eggs. If you swap it in, add an extra pinch of salt to the dough.

Do I need a soufflé dish, or can I use a regular cake pan?

A regular cake pan will work, but the bread will spread wider and shorter instead of rising into a tall dome. The high sides of a soufflé dish or panettone mold force the dough upward. If using a standard 23cm (9-inch) round pan, expect a flatter loaf and reduce baking time by about 5 minutes.

Can I make the dough the night before?

Yes. Mix the dough, cover it tightly, and refrigerate overnight. Pull it out about 90 minutes before you plan to bake so it can come to room temperature and finish rising. The cold ferment actually develops a slightly more complex flavor in the crumb.