Crescia ~ Umbrian Easter Cheese Bread Tarifi

Malzemeler

• 1 3/4 Cup Warm Water, 1 Tablespoon Active Dry Yeast, 7 Large Eggs, 1/2 Cup Olive Oil, 1 Tablespoon Coarse Black Pepper, 1 Tablespoon Sea Salt, 2 Cups Grated Pecorino Cheese, 8 Cups All-purpose Flour (Or Tipo 0), 8 Ounces Young Pecorino Cheese Cut Into 1/2 Inch Dice

Hazırlanışı

1. 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 45 to 50 minutes (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.

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