Romano Cheese Easter Bread6 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 4 hr
“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.” - by CONNIE263
Original recipe yields 2 9x5-inch loaves
- 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 9x5-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.
Amount Per Serving (20 total)
- 141 cal
- 6.6 g
- 13.2 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"Not too bad. I have fond memories of Romano chesse bread from my Easter in Italy and was excited to finally find a recipe for it. It wasn't quite the same, but pretty good none the less. I may toy ..." See morearound with it on the next try and see how it is."
"very good. i added an extra cup of cheese and an extra egg. very rich flavor. mmm good..." See more"
Pull-Apart Easter Blossom Bread
Quick and Easy Cheese Bread
Just swipe to see more like this.