Best Easy Roman Cheese Bread Recipes

ROMANO CHEESE EASTER BREAD

Romano Cheese Easter Bread image

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.

Provided by CONNIE263

Categories Bread Yeast Bread Recipes

Time 4h

Yield 20

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 13.2 g, Cholesterol 72.2 mg, Fat 6.6 g, Fiber 0.6 g, Protein 7 g, SaturatedFat 3.6 g, Sodium 150.1 mg, Sugar 0.8 g

MONTI'S ROMAN BREAD

Monti's Roman Bread image

From Monti's Restaurant in Tempe, Arizona. Here is the recipe you requested. This recipe has been in the Monti family for many years. In fact, Mr. Monti's parents brought it over from Italy with them, some eighty years ago. The Bread was brought to Monti's by Mrs. Shirley Monti, who learned the recipe from Leonard's sister Emilia.

Provided by Sir Chef Cory

Categories Yeast Breads

Time 1h

Yield 1 Loaf

Number Of Ingredients 9

Ingredients

2 1/4 teaspoons yeast (1 Package)
1 1/2 cups lukewarm water (100 degrees)
4 cups flour
1 tablespoon granulated sugar
1/2 cup finely chopped onion
2 teaspoons salt
dried rosemary
oil, as needed
salt, as needed

Steps:

Add Sugar and yeast to lukewarm water and stir to dissolve yeast.
Add flour, salt and onion.
Knead until smooth.
Place dough in an oiled bowl and let rise until double in size.
Punch it down, flatten out dough on an oiled cookie sheet to about an inch thick.
Sprinkle with salt and dried Rosemary.
Bake at 400 degrees for 20 to 25 minutes. Serve hot.