These are appetizers, and they’re delicious and simple.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 4 hrs |
| Servings: | 20 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 (.25 ounce) packages active dry yeast
- 2 ½ cups all-purpose flour
- 6 eggs, room temperature
- 1 ½ cups grated Romano cheese
- 4 tablespoons butter, softened
Instructions
- 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 9×5-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.
- Some cooks include freshly ground black pepper–about 1 teaspoon.
Nutrition Facts
| Calories | 141 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 150 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I love this receipe. It reminds me of my childhood. I added a little more cheese and have also put a whole bag of Hormel mini pepperoni in it. Soooo good!
This bread smelled and looked amazing. The texture was perfect and it was very moist. The taste just wasn’t there for us. Not sure what it needed. A lot of butter helped. Perhaps salt?
My husbands family makes this for Christmas and Easter; however, their recipes has a couple of additions to this. 2 less 2ggs are used 1/4 cup each shortening and corn or vegetable oil and 2 tbsp black pepper. It does tend to have a dried slightly crumbly texture and traditionally is served with hard-boiled eggs for breakfast. Much loved in his family.
I was a little disappointed with this bread–seemd a bit dry. If I try it again, I will use an extra egg.
very good. i added an extra cup of cheese and an extra egg. very rich flavor. mmm good
I was disappointed with the outcome of this recipe. They rose fine but began to sink half way through the baking process.
Not too bad. I have fond memories of Romano chesse bread from my Easter in Italy and was excited to finally find a recipe for it. It wasn’t quite the same, but pretty good none the less. I may toy around with it on the next try and see how it is.