Easter Crescia with Cheese

Arrange the flour in a fountain shape on the work surfaceDissolve the bread yeast in half the milk and the same amount of warm water, then pour it into the center of the flour. Knead until you obtain a smooth, compact loaf. Make two crisscross cuts on the surface: this will help the dough expand. Cover it with a clean kitchen towel and let it rest all night, keeping it away from the cold.

In the morning, warm the remaining milk and add it to the leavened loaf. Crumble the fresh yeast Pour the flour directly into the dough and work it until evenly distributed. The dough should be smooth and soft again, with no dry spots or visible yeast lumps.

In a large bowl, beat the eggs until smooth. Add the grated grana cheese, the diced Gruyere, the butter, the lard and salt. Mix carefully until you get a mixture homogeneous, in which the fats are well incorporated and the cheese distributed without thickening.

Pour the mixture of eggs and cheeses on the bread doughGradually combine the ingredients, working the dough vigorously to evenly distribute the cheese, fat, and salt. Continue kneading until the dough becomes soft, elastic, and uniform, with no hard edges or lumps. The correct consistency should allow the dough to be formed without becoming runny.

Grease with butter or lard Several deep pans. Distribute the dough into the molds, filling them no more than halfway up their height: it will rise significantly during the rising and baking process. Level the surface slightly, without compacting it, and make sure the amount of dough is evenly distributed among the pans to ensure even baking.

Transfer the pans to the oven at 200°C (392°F) and allow the dough to rise as it bakes. Bake until the crust is well developed and the surface appears cooked and firm. The heat should transform the dough into a soft dough on the inside, supported by the structure of the cheeses and fatty ingredients.

Serve Easter crescia as an Umbrian dish, accompanied by cured pork and hard-boiled eggs. When it begins to harden, after about ten days, cut it into cubes and add it to a meat or vegetable broth, transforming it into a hearty serving ingredient.