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Crescentine cooked in small, round pans

Crescentine cooked in small, round pans

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Small, soft breads from the Modena region, baked in a traditional round pan: a simple, yeasted dough that can be filled with cured meats and cheese.

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Recipe from Micamica~itwikibooks, Ramac, IngFrancesco (Wikibooks), adapted by Recette de cuisine · · updated on

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Crescentine are small, typical breads from the Modenese Apennines. They were traditionally baked between layers of earth, alongside the “tigelle,” which were stacked near the fire.

Ingredients and directions

  • Prep time30 min
  • Cook time10 min
  • Resting1 hr 30 min
  • Total2 hr 10 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodspoon rest
  • Estimated cost$1.64 $0.16 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Vegan

Ingredients

10 people
  • $1.32
  • $0.20
  • $0.12
  • $0.00

Prices from US supermarkets for 2 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Mix the yeast and sugar in 100 ml of water and let it sit for 5 minutes.
  2. Combine the salt and flour on a work surface, then pour in the dissolved yeast and knead, adding the remaining water gradually. The dough should be firm and not sticky. ≈ 10 min
  3. Let it rise until it has doubled in volume, then knead again and form 50g balls each. Let it rest for another half hour.
  4. Cook the crescentine in the special pan or in the modern electric version.

The bill

Crescentine cooked in small, round pans

  • 1 kg of type 00 wheat flour$1.32
  • 1 cube of fresh baker’s yeast (25 g) or 1 packet of dry yeast$0.20
  • 1.5 tablespoons of salt$0.12
  • 1 tablespoon of sugar$0.00

Total$1.64

that's $0.16 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of type 00 wheat flour
  • 500 ml of lukewarm water (or half water, half milk)
  • 1 cube of fresh baker’s yeast (25 g) or 1 packet of dry yeast
  • 1.5 tablespoons of salt
  • 1 tablespoon of sugar

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