Recipe by CONNIE263
"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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warm milk (110 degrees F/45 degrees C)
2 (.25 ounce) packages
active dry yeast
2 1/2 cups
eggs, room temperature
1 1/2 cups
grated Romano cheese
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.
I was a little disappointed with this bread--seemd a bit dry. If I try it again, I will use an extra egg.
very good. i added an extra cup of cheese and an extra egg. very rich flavor. mmm good
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Romano Cheese Easter Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 60
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