Romano Cheese Easter Bread Recipe - Allrecipes.com
  • READY IN 4 hr

Romano Cheese Easter Bread

Recipe by  

"A delicious bread made with Romano cheese. Italians make this bread at Easter time, but it's good anytime! It can be baked in a tube pan or two loaf pans."

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Ingredients Edit and Save

Original recipe makes 2 9x5-inch loaves Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 4 hrs

Footnotes

  • Some cooks include freshly ground black pepper--about 1 teaspoon.
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Reviews More Reviews

Most Helpful Positive Review
Apr 15, 2003

Not too bad. I have fond memories of Romano chesse bread from my Easter in Italy and was excited to finally find a recipe for it. It wasn't quite the same, but pretty good none the less. I may toy around with it on the next try and see how it is.

 
Most Helpful Critical Review
Apr 18, 2006

I was a little disappointed with this bread--seemd a bit dry. If I try it again, I will use an extra egg.

 
Apr 07, 2004

very good. i added an extra cup of cheese and an extra egg. very rich flavor. mmm good

 
Apr 23, 2003

I was disappointed with the outcome of this recipe. They rose fine but began to sink half way through the baking process. What a waste of ingredients.

 
Mar 10, 2011

I was disappointed with this recipe. I used brand new yeast and a thermometer to make sure I had the correct temp. The bread did not rise very well and was very dry.

 
Apr 09, 2012

My husbands family makes this for Christmas and Easter; however, their recipes has a couple of additions to this. 2 less 2ggs are used 1/4 cup each shortening and corn or vegetable oil and 2 tbsp black pepper. It does tend to have a dried slightly crumbly texture and traditionally is served with hard-boiled eggs for breakfast. Much loved in his family.

 

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Nutrition

  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 150 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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