Creasia

serves 10     multiply recipehalfone and a halfdoubletriplequadruplequintuple     1 egg     2 eggs     3 eggs     4 eggs     5 eggs     6 eggs     8 eggs     9 eggs     10 eggs     11 eggs     12 eggs     13 eggs     15 eggs     16 eggs     17 eggs     18 eggs     19 eggs     20 eggs     22 eggs     23 eggs     24 eggs     25 eggs     26 eggs     27 eggs     29 eggs     30 eggs     31 eggs     32 eggs     33 eggs     34 eggs     1 yeast     3 yeast     5 yeast     7 yeast     9 yeast     10 yeast     11 yeast     13 yeast     14 yeast     15 yeast     17 yeast     18 yeast     19 yeast

• Ingredients
• 7 eggs
• milk
• flour
• butter
• canola oil
• salt
• pepper
• 4 yeast
• parmesan cheese
• Recipe
• Add cheese to flour and set aside. Melt butter. When cool, add warm milk, beaten eggs, and yeast. Mix and add oil. Combine liquid mixture with flour and cheese. Add salt and pepper. Mix together and knead. Dough will be very soft. Add a little oil to board, place dough on board, and knead more. Put dough in 3 greased loaf pans and let rise for 2 hours. Bake for 1 hour. Creasia (pronounced "cray-sha") has been an appetizer at holiday meals at Louise Paglia's house for decades. The amount of pepper in it has decreased since she quit smoking in the 1980s. She suggests adding a few torn up slices of munster cheese to the mixture for textural interest.
• 7 eggs, beaten
• 1 cup milk (240g)
• 6¹/₂ cups flour (832g)
• ³/₄ cup butter (168g), melted
• ¹/₄ cup canola oil
• 2 tsps salt (12g)
• 2 tsps pepper, to 2 tbsp., to taste
• 4 yeast, oz.
• 2 cups parmesan cheese (200g), grated