Romano Cheese Easter Bread

This savory Italian egg bread is loaded with Romano cheese. A change from the usual sweet Easter breads, this rich loaf is fine-textured and dry; it's especially impressive when baked in a tube pan. Enjoy a slice with a nice glass of wine.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 141 Calories

Ingredients

• 2 ½ cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 1 cup warm milk (110 degrees F/45 degrees C)
• 6 eggs, room temperature
• 4 tablespoons butter, softened
• 1 ½ cups grated Romano cheese

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans or a tube pan.

Step 4

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.

Step 5

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.