Ingredients:
- 500 g. of Ruggeri Stone Ground Soft Wheat Flour
- 150g grated parmesan cheese
- 150 ml of olive oil
- 5 eggs
- 1 cube of brewer's yeast
- 1/2 glass of warm milk
- 1 teaspoon sugar
- 10 g of salt
- pepper to taste
To prepare the Crescia di Pasqua, start like this... in the planetary mixer or in a large bowl, put the flour and cheese, shell the eggs in the center, add the oil, salt, pepper and yeast dissolved in milk with the teaspoon of sugar... mix well, combining everything... take the dough and put it in the classic panettone mold or in a similar one with high edges... if you use the paper mold, you will not need to butter and flour... leave to rise in the oven turned off for about 2 hours covered... you will notice that it will double in volume... after this time and without moving it from where it is, turn the oven on to 60 ° for about 10 minutes, so that it finishes rising, and then raise it to the temperature of 180 ° for 50/60 minutes... do the toothpick test anyway... when you take it out of the oven, let it cool on a pastry rack (I use the one in the microwave)... yours Easter Crescia is ready!!
