The Best Romano Cheese Easter Bread
Rabbit Hole Distillery
Also called "Crescia al Formaggio" - this Easter bread is a classic Italian favorite. While still somewhat new to the west, it is enjoyed throughout Italy and much of Europe as an Easter tradition. It can be made in two bread loaf pans, or a round bundt pan.
Pro tip: Use an ice cream scooper to fill the pan, and intentionally leave the scooped dough as is in the pan. This will give the bread a "braided" look and that extra little "artesian" feel.
1 cup warm milk (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
2 1/2 cups all-purpose flour
1 1/2 cups grated Romano cheese + another 1/2 cup for garnish
1 tablespoon butter, softened
1 egg white
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.
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.
Sprinkle remaining 1/2 cup Romano cheese on top of warm loaves. Let cool, and slice thinly.
Top with butter, or use for your next Italian deli sandwich!