Romano Cheese Easter Bread

1. 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. 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. 3

   Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans or a tube pan.

4. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.