romano cheese easter bread

Ingredients

• 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

Recipe

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.