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Romano Cheese Easter Bread
Romano Cheese Easter Bread
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
240 minutes
Try this decadent Italian cheese bread, a savory twist on classic Easter treats. Baked to perfection in a tube pan, this rich and fine-textured loaf is perfect for pairing with a glass of wine.
Ingredients:
  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 2.5 cups all-purpose flour
  • 6 eggs, room temperature
  • 1.5 cups grated Romano cheese
  • 4 tablespoons butter, softened
Instructions:
  • In a stand mixer bowl, combine yeast and warm milk to dissolve. Allow to rest until creamy for about 10 minutes. Lightly grease a large mixing bowl.
  • Combine flour and eggs with the yeast mixture, beat on medium-low speed for 10 minutes, scraping the sides of the bowl occasionally. Add cheese and softened butter, continue beating until fully incorporated. The dough will be very sticky. Transfer the dough into a greased mixing bowl, cover with plastic wrap, and allow to rise for 1 hour. Gently deflate the dough, fold it over itself, cover and let rise again for 1 hour.
  • Begin by preheating your oven to a toasty 350 degrees F (175 degrees C) and generously grease either two 9x5-inch loaf pans or a tube pan.
  • Place the dough on a lightly floured surface and gently knead. Divide the dough in half for loaf pans or shape into a log for a tube pan. Transfer the dough to the pan(s) and allow it to rise for 30 minutes.
  • Bake the loaves in a preheated oven until they turn golden brown and sound hollow when tapped on the bottom, approximately 60 minutes. Then, transfer them from the pans to a wire rack to cool completely.

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