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Romano Cheese Easter Bread


Makes 2 9 x 5 loaves

1 cup warm milk (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
2 cups all-purpose flour
6 eggs
1 cups grated Romano cheese
1 tablespoon butter, softened


In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Lightly grease two 9x5 inch loaf pans. In a large bowl, combine the yeast mixture with the flour, eggs, cheese and butter; beat well.

Scoop dough into prepared loaf pans. Cover and let rise for 30 minutes or until nearly doubled. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 60 minutes or until loaves are golden brown and sound hollow when their bottoms are tapped. Remove from pans and place on a wire rack to cool. 

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