Crecia (Italian Cheese Bread)

Crecia is a hardy parmesan cheese bread that we make for the holidays, however, it has found its way into a few vacations as well.   So good, as is, with a glass of wine, but even better toasted and buttered with a cup of coffee!   This recipe was created after spending hours with our grandmother and measuring the ingredients ourselves.  We literally stopped her at each step and had to measure as our grandmother didn’t measure the ingredients.  When this bread bakes, the house smells incredible!

• 2 envelopes of yeast (I use rapid rise)
• ¼ c water at 120 degrees
• a pinch of sugar
• 6 jumbo eggs, room temperature
• ½ c butter, room temperature
• 3 heaping T lard, room temperature
• ½ c whole milk, room temperature
• 6 c flour
• 3 c parmesan cheese
• 3 T black coarse ground pepper
• ¼ lb. Muenster cheese, cubed and room temperature

In a small bowl, mix the yeast, water and sugar.  Set aside. 

In a large bowl, place the eggs, butter, milk and lard.  Beat with a mixer until combined.  Add the proofed yeast.  Mix in the flour, cheese and pepper.   If dough is sticky add equal amounts of flour and cheese to correct.

Place dough on a lightly floured board and knead for five minutes.  Set dough in 2 nine inch by five inch buttered loaf pans at ¾ of the capacity of the pans.   Place three to five chunks of Muenster cheese in the loaves and press down, inserting the cheese into the top of the loaves.  The chunks should still be visible.

Place the loaves in a warm, draft-free place to rise for about two hours.  If needed, allow for more time as the dough should rise just above the top.

Preheat the oven to 325 degrees and bake for an approximately an hour, checking at the forty five minute mark.  They are ready when a wooden toothpick or skewer comes out clean.  Make sure not to insert toothpick in Muenster cheese.   Cool on racks and enjoy!