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Garnie's Crescia

by Lisa Shull
Region: Italy
  • 3 1/2 c flour
  • 1 c grated Parmesan, Romano or combo
  • 1 tsp salt
  • 3/4 tsp pepper
  • 3 eggs
  • 1/2 c milk, scalded, cooled
  • 2 TBS butter, melted in milk
  • 2 TBS vegetable oil
  • 1 pkg dry yeast
  • 1/4 c warm water
  • 1 1/2 tsp sugar

Cook: 45 min     Preheat: 400°F     

  1. In small bowl proof 1 pkg yeast with water and sugar. 
  2. Butter an 8" round pan.
  3. In large bowl, mix flour, cheese, salt and pepper. 
  4. Make a well in the mix and add the yeast mixture, eggs and oil. Then add the room temp milk and butter.
  5. Mix as well as you can by hand. Let dough rest for 10-15 minutes.
  6. Turn out onto floured surface and knead for at least 10 mins, or until it is not sticky. Cover and allow to rise 1 hr. It won't do much.
  7. Oil your hands and form the dough into a ball. Place the dough in prepared pan. Cover and let rise away from draft another hour. Again, it won't rise much.
  8. Preheat oven to 400* Bake for 15 mins. 
  9. Reduce temp to 350*. Cover the loaf with a foil tent, and bake another 25-30 mins or till golden on top, or till internal temp reaches 190*.
  10. remove from pan, allow to cool 5 miins. Store several days, wrapped, at room temp, or freeze.
  • Optional: before baking; brush loaf with water and egg white mix for glossy top.
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