I make a version of this bread from an old family recipe - had to track down several Aunts, cousins, etc. and now am in charge of the Good Friday Crescia baking. About six of us get together at one house and we ALL make double batches, spending the day baking and chatting and catching up. EVERYONE in my large, Italian family loves it, so we all need several loaves to pass around! We also use olive oil (also butter) FAR more cheese and pepper, plus we add nutmeg and cloves to perfume the loaf. It is the best ever! Nutmeg and cloves - wow, that's a new twist. Definitely need to add that to my list of things to try, thanks. PJH

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