Romano Cheese Easter Bread Tasty Recipes
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| Romano Cheese Easter Bread |
"A delicious bread made with Romano cheese. Italians make this bread at Easter time, however it is right whenever! It can be baked in a tube pan or loaf pans."
Ingredients :
- 1 cup heat milk (110 ranges F/45 levels C)
- 2 (.25 ounce) packages lively dry yeast
- 2 1/2 cups all-motive flour
- 6 eggs, room temperature
- 1 1/2 cups grated Romano cheese
- 4 tablespoons butter, softened
Instructions :
| Prep : 30M | Cook : 20M | Ready in : 4H |
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- In the bowl of a stand mixer, dissolve yeast in warm milk. Let stand until creamy, about 10 mins. Lightly grease a large blending bowl.
- Stir flour and eggs into yeast mixture; beat on medium-low velocity for about 10 minutes, scraping aspects of bowl now and again. Add cheese and softened butter; beat a few minutes extra, till absolutely included. Dough may be very sticky. Scoop dough into greased mixing bowl. Cover bowl with plastic wrap and let upward thrust for 1 hour. Deflate dough and gently fold it over itself; cowl and let upward thrust once more for 1 hour.
- Preheat oven to 350 ranges F (one hundred seventy five ranges C). Grease two 9x5-inch loaf pans or a tube pan.
- Transfer dough to a lightly floured floor and knead slightly. Divide the dough in half, if the use of loaf pans, or form it into a log if the usage of a tube pan. Transfer dough to organized pan(s). Let upward thrust for 30 minutes.
- Bake in preheated oven till loaves are golden brown and sound hole whilst their bottoms are tapped, about 60 mins. Remove from pans and location on a cord rack to chill completely.
Notes :
- Some chefs include freshly ground black pepper--approximately 1 teaspoon.
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