A loaf of the savory Italian Easter bread.

Crescia al Formaggio

Crescia al Formaggio is a traditional Italian Easter bread which is savory and flavorful. This airy and light yeast bread is made with a combination of cheeses and eggs. Your whole kitchen will smell amazing as this Easter bread is baking in the oven.
Course Bread
Cuisine Italian
Keyword crescia, Italian bread recipe
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Servings 36 servings
Calories 152kcal
Author Maria Vannelli RD


  • 1/2 cup water
  • 1/2 cup milk
  • 24 grams yeast 6¾ teaspoons (3 packages) traditional yeast
  • 3 teaspoons sugar granulated
  • 600 grams flour all purpose,sifted
  • 150 grams Parmigiano-Reggiano grated
  • 150 grams Pecorino Romano grated
  • pinches salt and pepper or to taste
  • 6 eggs room temperature
  • 1/2 cup butter melted and cooled to room temperaure
  • 200 grams swiss cheese cut into 1-inch chunks; can also use Emmenthal or Gruyere


  • Over low heat, combine the water and milk in a small sauce pan and heat until lukewarm to the touch (approximately 110° F)
  • Transfer to a small bowl and stir in the yeast and the sugar.
  • Allow to proof for about 10 minutes or until frothy.
  • Whisk together the flour and both cheeses. Add salt and pepper taste. Set aside.
  • In a large mixing bowl (of stand mixer) whisk eggs at medium speed for 2-3 minutes.
  • Add the yeast mixture and the room temperature butter and whisk for a few minutes.
  • Switch to the dough hook and add the dry mixture (flour, cheeses, salt and pepper).
  • Knead for about 10 minutes until smooth and pulls away from the sides. Alternately, you can knead by hand.
  • With a wooden spoon, incorporate the chunks of swiss cheese.
  • Divide the dough in half and place into your greased loaf pans.
  • Cover loosely with plastic wrap and allow time to double in size. This can take up to 2 hours.
  • Preheat oven to 350°F and set the oven grate at the bottom.
  • Bake for about 45-60 minutes or until a hollow sound is heard when the top is tapped.
  • Remove from oven when done and allow to cool before slicing.


Prep time includes a 2 hour period for the bread to double in size.
I used about ¾ teaspoon of white pepper.
Bread is best consumed the day it is made. Can also be frozen for up to 3 months.
One serving is the equivalent of a 1/2 inch slice.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 


Serving: 1serving | Calories: 152kcal | Carbohydrates: 14g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 162mg | Potassium: 50mg | Vitamin A: 220IU | Calcium: 149mg | Iron: 1mg