Roman Cheese Bread Recipes

MONTI'S ROMAN BREAD

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.

ROMANO CHEESE EASTER BREAD

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.