Crescia is a yeast bread that's traditionally served in central Italy for Easter breakfast. It's flavoured with Pecorino and Parmesan and typically served with more cheese and cured meat. You need to prepare the dough and let it rise overnight.
Dissolve half the yeast in warm water; it will look frothy. Place the flour in a large bowl, make a well in the centre and add the yeast mixture. Mix well with a wooden spoon to obtain a sticky dough. Cover with a clean, damp drying cloth; set in a warm, dry place and let the dough rise overnight.
Dissolve the remaining yeast in 60ml warm milk; add to the dough. Knead on a clean work surface until you reach a smooth dough. Cover with a clean, damp drying cloth; set in a warm, dry place for 2 hours.
Preheat the oven to 200 C / Gas 6. Grease 1 panettone paper mould or 2 tall and narrow baking moulds.
Mix the eggs, grated Parmesan and Pecorino, butter, oil, wine, lemon juice and salt together in a bowl. Add this mixture to the dough, kneading in well until smooth. Place the dough in the paper mould, cover and let it rise for 2 hours longer.
Bake in the preheated oven for 30 to 45 minutes or until a skewer inserted into the centre of the bread comes out clean. Remove from oven, cool on a wire rack and serve.