Romano Cheese Easter Bread

Name: Romano Cheese Easter Bread
Ingredients: 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

6 ingredients

5 steps

Ingredients

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

Directions

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.
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.
3

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