Romano Cheese Easter Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 6, 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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Cooking Level: Intermediate

Home Town: Georgetown, Ontario, Canada
Living In: Peterborough, Ontario, Canada
Reviewed: Mar. 9, 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.
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Reviewed: 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.
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Reviewed: Apr. 7, 2004
very good. i added an extra cup of cheese and an extra egg. very rich flavor. mmm good
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Reviewed: Apr. 22, 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.
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Cooking Level: Expert

Living In: Oakland, California, USA

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Reviewed: Jul. 23, 2001
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.
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