This rich egg bread is loaded with Romano cheese. Although it 's customarily made for Easter in Italy, you will want to make this nice bread year-round.
INGREDIENTS (for 2 servings):
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 (.25 ounce) packages active dry yeast
- 2 1/2 cups all-purpose flour
- 6 eggs
- 1 1/2 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.