Crescia Braided Easter bread Recipe

How to make it

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• Coat a large bowl with 1 tablespoon of olive oil and set aside. Stir together the warmed milk, yeast and sugar in a small bowl and let stand until bubbly.
• Combine the flour, 2/3 cup of cheese, salt and pepper in a large bowl or the bowl of a food processor fitted with a metal blade.
• Add the eggs, yeast mixture and remaining oil. Process until the dough forms into a ball and rides the blade.
• Or, by hand, stir with a wooden spoon until a slightly sticky but firm dough forms.
• Transfer to a lightly floured surface and knead for 15 minutes. Shape the dough into a ball and place in the oiled bowl, turning to coat all sides.
• Cover the bowl with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume, about 1 hour. Lightly oil an 8-inch round pan and set aside.
• Punch down the dough and transfer it to a lightly floured surface. Divide the dough in half, then divide one dough half into three equal-sized pieces and, using your palms, roll each piece into an 18-inch-long strand.
• Braid the strands, attach the ends to form a circle, and place in the prepared pan. Form the remaining dough into a ball and place it in the center of the braided circle.
• At this point the two pieces might not touch each other or the sides of the pan. Cover the pan with a damp towel and let rise in a warm, draft-free place until it doubles in volume and the braid and ball touch each other, about 1 hour. Preheat oven to 350 degrees. Sprinkle the top of loaf with remaining cheese.
• Bake until the crust is golden and the loaf sounds hollow when tapped, about 30 minutes. Cool on wire rack.
• Approximate servings per recipe: 16. Per serving: Calories 114; Fat 4g; Carbohydrates 14.47g; Fiber 0.59; Protein 5g.