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CRECIA (Italian Cheese & Pepper Bread) - Lee Ann Gullie, NYTW Director of Development

"This bread is a specialty of the Marche region of Italy where my family is from. It would be made at holidays, particularly Easter, as a special treat. It is something I always look forward to when traveling home for the holidays. I always think it takes like cacio e pepe in bread form."
Print Recipe
Prep Time 3 hours
Cook Time 45 minutes
Course Bread
Cuisine Italian
Servings 2 smaller loaves

Equipment

  • Oven
  • Loaf Pans (or Bunt Pan)

Ingredients
  

  • 3 envelopes Dry Yeast mixed in one cup of warm water – set aside and allow to bloom
  • 6 Eggs, room temp – beat and set aside
  • 1 cup American cheese cubed – let it come to room temp
  • 1 cup Swiss cheese cubed – let it come to room temp
  • 4 cups Flour
  • 2 cups Grated Italian Cheese
  • 3/4 tbsp Salt
  • 3 tbsp Coarse Black Pepper
  • 1/2 cup Oil (I use vegetable oil)

Instructions
 

  • Mix all dry ingredients.
  • Add yeast mixture, eggs and oil; mix thoroughly. This makes a sticky dough.
  • Press into greased angel food pan (or two/three loaf pans).
  • Let rise for 2-3 hours.
  • Bake at 350 in a preheated oven for exactly 45 minutes.

Notes

Let bread cool before cutting!