Romano Cheese Easter Bread The Best Recipes

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Romano Cheese Easter Bread

"A scrumptious bread made with Romano cheese. Italians make this bread at Easter time, but it is desirable each time! It can be baked in a tube pan or loaf pans."

Ingredients :

1 cup warm milk (110 stages F/45 degrees C)
2 (.25 ounce) programs energetic dry yeast
2 1/2 cups all-purpose flour
6 eggs, room temperature
1 half cups grated Romano cheese
four tablespoons butter, softened

Instructions :

Prep : 30M	Cook : 20M	Ready in : 4H

In the bowl of a stand mixer, dissolve yeast in heat milk. Let stand until creamy, approximately 10 minutes. Lightly grease a large blending bowl.
Stir flour and eggs into yeast mixture; beat on medium-low speed for approximately 10 mins, scraping sides of bowl once in a while. Add cheese and softened butter; beat a couple of minutes more, until absolutely integrated. Dough can be very sticky. Scoop dough into greased blending bowl. Cover bowl with plastic wrap and allow rise for 1 hour. Deflate dough and gently fold it over itself; cover and allow rise once more for 1 hour.
Preheat oven to 350 degrees F (175 ranges C). Grease 9x5-inch loaf pans or a tube pan.
Transfer dough to a lightly floured floor and knead barely. Divide the dough in half of, if the usage of loaf pans, or form it right into a log if the use of a tube pan. Transfer dough to prepared pan(s). Let rise for 30 minutes.
Bake in preheated oven until loaves are golden brown and sound hollow while their bottoms are tapped, approximately 60 minutes. Remove from pans and location on a twine rack to chill completely.

Notes :

Some cooks encompass freshly floor black pepper--about 1 teaspoon.

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