In a large bowl, mix together the flour, cheese, salt, and pepper.

In a small bowl, add the warmed milk, the dry yeast, sugar, and butter and let dissolve to proof the yeast for a few minutes.

Add the milk/yeast mixture to the flour/cheese mixture.

Slightly beat the 8 eggs in a separate bowl and add to the combined mixture combining everything with a wooden spoon in the large bowl.

Turn onto a floured surface and knead until smooth and not too sticky. This is a stiff dough.

Place dough in a greased/floured pan. The pan should be approximately 9" wide and deep enough to handle the high rising of the risen dough.

Cover the pan with saran wrap and let rise for approximately 1 hour in a 150 F oven. Spritzing the oven with a water spray can help the rising process. When sufficiently high remove the wrap and raise oven to 350 without moving the pan and bake for 40-50 minutes more depending on the oven and pan thickness. It's done when it has pulled away from the side of the pan slightly and has a light tan color.

Five minutes before the pan is removed from the oven paint the top of the crescia bread with an egg white for a nice glaze.

Remove the pan from the oven and let cool on a rack. Then, carefully remove the crescia from the pan onto a wire rack until completely cooled. Then wrap it in 2 layers of foil. It is best stored in the refrigerator.

It can be enjoyed more the following day.

Enjoy this dessert bread sliced with coffee for breakfast or after dinner. It can be also toasted.