Garnie's Crescia
by Lisa Shull
Region: ItalyIngredients:
- 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
Directions:
- In small bowl proof 1 pkg yeast with water and sugar.
- Butter an 8" round pan.
- In large bowl, mix flour, cheese, salt and pepper.
- Make a well in the mix and add the yeast mixture, eggs and oil. Then add the room temp milk and butter.
- Mix as well as you can by hand. Let dough rest for 10-15 minutes.
- 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.
- 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.
- Preheat oven to 400* Bake for 15 mins.
- 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*.
- 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.
