Thursday, August 25, 2016

romano cheese easter bread


  • Servings: 2
  • 1 cup warm milk (110 degrees f/45 degrees c)
  • 2 (.25 ounce) packages active dry yeast
  • 2 1/2 cups all-purpose flour
  • 6 eggs, room temperature
  • 1 1/2 cups grated romano cheese
  • 4 tablespoons butter, softened


    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 4 hrs

  • 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.

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