Description
A delicious bread made with Romano cheese. Italians make this bread at Easter time, but it’s good anytime! It can be baked in a tube pan or two loaf pans.
Ingredients
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 (.25 ounce) packages active dry yeast
- 2 ½ cups all-purpose flour
- 6 eggs, room temperature
- 1 ½ cups grated Romano cheese
- 4 tablespoons butter, softened
Instructions
- In the bowl of a stand mixer
- dissolve yeast in warm milk. Let stand until creamy
- about 10 minutes. Lightly grease a large mixing bowl.
- Stir flour and eggs into yeast mixture; beat on medium-low speed for about 10 minutes
- scraping sides of bowl occasionally. Add cheese and softened butter; beat a few minutes more
- until fully incorporated. Dough will be very sticky. Scoop dough into greased mixing bowl. Cover bowl with plastic wrap and let rise for 1 hour. Deflate dough and gently fold it over itself; cover and let rise again for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5-inch loaf pans or a tube pan.
- Transfer dough to a lightly floured surface and knead slightly. Divide the dough in half
- if using loaf pans
- or shape it into a log if using a tube pan. Transfer dough to prepared pan(s). Let rise for 30 minutes.
- Bake in preheated oven until loaves are golden brown and sound hollow when their bottoms are tapped
- about 60 minutes. Remove from pans and place on a wire rack to cool completely.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 4 hrs
Servings: 20