Italian easter cresha

4 loaves

Ingredients

Quantity Ingredient
2 eaches - large cakes (2 oz each) compressed yeast cups lukewarm water ( 80 to 90 degrees)
12 eaches Or more - cups flour lb grated Romano cheese tsp ground allspice tsp ground cinnamon tsp ground nutmeg tsp salt tsp coarsely ground black pepper eggs, beaten cup (2 sticks) margarine, melted and cooled cup cooking oil

Directions

SERVINGS: MAKES 4 LOAVES

SOURCE: FILE/BREAD1

In bowl, crumble yeast into water. Set aside to dissolve. In large mixing bowl, combine 12 cups of the flour with cheese, allspice, cinnamon nutmeg, salt and pepper. Make well in center of flour mixture. Pour beaten eggs, margarine, oil and yeast mixture into well. Mix well. If dough seems too sticky to handle, add more flour.

Turn dough on floured surface. Knead at least 5 minutes. Return to bowl cover tightly. (Dough can be placed in plastic bowl with airtight cover. ) let rise in warm place until doubled, about 2 hours. (Dough is heavy and takes longer than usual to rise. ) Punch dough down; divide into 4 equal parts. Shape into loaves; place in 4 well- oiled 9 x 5 x 3" loaf pans. Cover with cloth. Let rise in warm place until dough reaches top of pans, about 2 hours. Bake @ 350 degrees 1 hour. Remove from pans, immediately, and place on cooling rack.

Submitted By SALLIE KREBS On 12-26-94

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