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.
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.
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.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans or a tube pan.
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.
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.
Per Serving: 141 calories; protein 7g; carbohydrates 13.2g; fat 6.6g; cholesterol 72.2mg; sodium 150.1mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.