Name: Osimo’s Easter Cheese Bread (La Crescia Pasquale di Osimo)
Yield: 1 Cylindrical Loaf of Easter Cheese Bread
Cuisine: Italy
Ingredients: 3 ¾ cups all-purpose flour; 4 ounces (1½ cups) grated pecorino cheese (see headnote); 8 ounces (3 cups) freshly grated Parmigiano-Reggiano cheese; 5 eggs; ¼ cup extra virgin olive oil plus a little more for oiling the mold; 8 ounces Swiss cheese, cut into ¼-inch dice, about 1⅔ cups; ½ cup barely warm milk; 1 teaspoon salt; Black pepper ground fresh; ½ teaspoon granulated sugar; 1 tablespoon active dry yeast

Preparation info

1
Cylindrical Loaf of Easter Cheese Bread

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

My husband and I accepted an invitation, one Easter, to spend the holiday weekend in Osimo with Carlo and Carla Latini, the producers of Italy’s best-tasting spaghetti and other factory-made pasta. Osimo is in the heart of the Marches, a pastoral and hospitable land in central Italy that climbs up the Apennine mountain range on the west while it rolls out to the Adriatic shore on the east.

Every day of that Easter weekend at the