Adapted from The Italian Baker by Carol Field
Carol Field’s recipe lists the cooking time as 45 minutes, but my crescia loaves were finished after only 30 minutes, so I recommend checking your loaves at the thirty minute mark by insetting a cake tester through the center and ensuring it comes out clean.
Because there are raw eggs in this dough, put some flour in a small bowl and take it from there to flour your board. This way, you will not cross-contaminate the entire bag of flour.
Special equipment: kitchen scale, stand mixer with paddle and dough hook attachments
- ½ Tablespoon unsalted butter, for buttering the bowl to proof the dough
- 4¼ teaspoons (15 grams) active dry yeast
- ⅓ cup (75 mL) warm water 100°F – 110°F (38°C – 43°C)
- 1 Tablespoon honey
- 4 large eggs, room temperature
- 4 large egg yolks, room temperature
- 1½ sticks (170 grams) unsalted butter, room temperature
- Scant 2 cups (250 grams) all-purpose flour
- Scant 2 cups (250 grams) bread flour
- 1 teaspoon salt
- 1 ⅔ cups (200 grams) grated fontina cheese
- 1 cup (100 grams) grated pecorino Romano
- 1 large egg white, lightly beaten (for brushing tops of loaves before baking)
- Take the butter and use it to grease a large bowl for proofing the dough. Set aside.
- Place the yeast, honey, and water in the work bowl of a stand mixer and whisk to combine. Let stand for 10 minutes to allow the yeast to activate (it will get bubbly). Using the paddle attachment, mix in the eggs, egg yolks, and butter (the butter may not break up completely). Add in both flours and the salt and mix for 2 minutes until the dough comes together, scraping down the sides of the bowl with a spatula as necessary. Switch to the dough hook and knead at medium speed for about 5-10 minutes, adding flour in small amounts as necessary to prevent the dough from sticking. Continue kneading until the dough forms a ball and pulls away from the sides of the work bowl.
- Transfer the dough to a well-floured work surface and gradually knead in sprinkles of the cheese until all of it has been incorporated. This will take some time. The dough will be slightly gritty in texture when you are finished. It should also be rich and have considerable spring.
- Place the dough in the lightly buttered bowl, cover with a clean dish towel and place it in a warm, draft-free space to rise undisturbed (such as the oven–turned off–with the light on). Let proof until doubled in size, about 2-2½ hours.
Shaping and second rise
- Turn the proofed dough out onto a lightly floured work surface cut it into two pieces. Shape each piece into a large, tight ball and let them rest, covered with a clean dish towel for 10 minutes. Reshape each dough ball into a tight ball again, and place them seam side down into 2 lightly oiled tall, round baking pans, or panettone paper molds. Place the baking pans in a warm, draft-free space again covered with a clean dish towel and let rise for 2-2½ hours more. The dough should reach the top rim of the baking pans (or close to it).
- Preheat the oven to 425°F (220°C). Brush the tops of each crescia loaf with the egg white. Bake the loaves side-by-side (with space between them) on an oven rack set in the center for 30-45 minutes. The tops should be domed and deep golden brown. Begin testing for doneness after 30 minutes. Once the loaves are cooked, remove them to a baking rack and let them rest for 15 minutes before un-molding them. To un-mold the loaves (if baked in metal baking pans), run a sharp knife along the sides and turn them upside down over a baking rack. Flip immediately and let cool completely before transferring them to platters.