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

ITALIAN CHEESE BREAD

Italian Cheese Bread image

People are astounded to learn I make this savory Italian bread from scratch in less that an hour. With this recipe from my brother-in-law, warm slices are a delicious and easy alternative to garlic toast. I'll sometimes use this bread as a snack or appetizer.

Provided by Taste of Home

Time 35m

Yield 1 loaf (16 pieces).

Number Of Ingredients 15

Ingredients

2-1/2 cups all-purpose flour
1 tablespoon quick-rise yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water (120° to 130°)
1 tablespoon canola oil
TOPPING:
1/4 to 1/3 cup prepared Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Dash pepper
1 tablespoon grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

In a large bowl, combine 2 cups flour, yeast, sugar and salt. Beat in water and oil until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes. , Punch dough down; place on a greased 12-in. pizza pan and pat into a 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. , Bake at 450° for 15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 428mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

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.

BEST CHEESE BREAD

Best Cheese Bread image

My husband and I often make a meal of bread and salad. We enjoy the garlic, dill and cheddar flavors in this savory bread. We think it's best served fresh from the oven.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices each).

Number Of Ingredients 9

Ingredients

3-3/4 cups all-purpose flour
2-1/2 cups shredded cheddar cheese
5 teaspoons baking powder
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
2 large eggs
1-1/2 cups whole milk
1/3 cup canola oil
3 tablespoons honey

Steps:

In a large bowl, combine the flour, cheese, baking powder, garlic powder and dill. In another bowl, whisk the eggs, milk, oil and honey. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean (top will have an uneven appearance). Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 245 calories, Fat 11g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 251mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.