Romano Cheese Easter Bread

Romano Cheese Easter Bread

6
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"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

4 h servings 141 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Note:
  • Some cooks include freshly ground black pepper--about 1 teaspoon.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

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 ma...

Most helpful critical review

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

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 ma...

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

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

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

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 tbs...

This bread smelled and looked amazing. The texture was perfect and it was very moist. The taste just wasn't there for us. Not sure what it needed. A lot of butter helped. Perhaps salt?