Parmesan Cheese Bread

This bread, really a rich, yeast-risen cake, is very much like an Umbrian specialty called cresca or crescia al formaggio, a well-known specialty of a beautiful pastry shop in Perugia called Sandri. In Umbria, it is possible to find the glazed earthenware molds, similar in shape to flowerpots. My substitute is a 2-quart charlotte or fluted brioche mold. A 9-inch diameter by 2-inch-deep cake pan or a 9-inch springform pan also makes a good substitute.