Italian Easter Bread (Crescia di Pasqua)

5 from 1 vote

Delicious, savoury cheese bread

Prep Time25

Cook Time1

Total Time1 25

Course: Bread

Cuisine: Italian

Servings: servings

Calories: 347kcal

Round baking dish at least 8" deep and about 7" round
Or use parchment paper to create a sleeve to increase the depth of the baking dish to 8"

Spray your baking dish with cooking spray. Cut off a length of parchment paper long enough to fit as a ring inside your baking pan with a bit of overlap. Fold it in half length-wise to give it added strength. Spray the inside of the parchment paper as well.
Mix the water, honey and yeast in a bowl.
In a large mixing bowl, beat the eggs until they are creamy. Add the olive oil, cheeses, salt and pepper and mix well.
Add the water/yeast mixture to the egg mixture.
Using your stand mixer, add the flour in a little at a time until it is well incorporated. Add the shortening or butter and mix about 5 minutes more on medium speed. The dough will be sticky.
Transfer the dough to the prepared baking pan. Place baking dish in the TURNED OFF oven. You may need to remove a rack to ensure the baking dish/collar have room in the oven.
Allow the dough 3 hours to rise. Do NOT open the oven. (During this time the dough should have doubled or more in size.) After 3 hours turn the oven to 350° and bake for 45 minutes. Reduce the oven to 300° and bake 15 minutes more. Turn oven off, crack the door and allow the bread to cool slightly in the oven.
Allow bread to finish cooling on a wire rack. When completely cool wrap well in plastic wrap and a sealed bag or container.
Bread will keep about 5 days at room temperature if well sealed. It is best if made a day or two before serving.
Serve with Italian cold cuts, cheeses and red wine!