Name: Romano Cheese Easter Bread
Prep time: 30 min
Cook time: 30 min
Yield: 20
Ingredients: Warm milk (110 degrees F/45 degrees C) - 1 cup; Active dry yeast - 2 (.25 ounce) packages; All-purpose flour - 2 ½ cups; Eggs, room temperature - 6; Grated Romano cheese - 1 ½ cups; Butter, softened - 4 tablespoons

Ingredients for - Romano Cheese Easter Bread

1. Warm milk (110 degrees F/45 degrees C) 1 cup

2. Active dry yeast 2 (.25 ounce) packages

3. All-purpose flour 2 ½ cups

4. Eggs, room temperature 6

5. Grated Romano cheese 1 ½ cups

6. Butter, softened 4 tablespoons

How to cook deliciously - Romano Cheese Easter Bread

1 . Stage

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.

2 . Stage

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.

3 . Stage

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

4 . Stage

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.

5 . Stage

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.