Romano Cheese Bread

Romano Cheese Bread

1 cup of warm milk (warmed at 110 degrees F/45 degrees C)
2 (.25 oz.) packages of active dry yeast
2 1/2 cups of all-purpose flour
6 eggs
1 1/2 cups of grated Romano cheese
1 tablespoon of softened butter

Dissolve yeast in warm milk in a small bowl; let it stand for about 10 minutes till it becomes creamy. Mix the yeast with flour, eggs, cheese and butter in a large bowl and beat them well.

Grease two 9×5 inch loaf pans lightly and scoop the dough into them. Cover the dough and let it rise for 30 minutes or until nearly doubled.

Preheat oven to 350 degrees F/175 degrees C. and bake the loaves for 60 minutes, or until loaves turn golden brown and sound hollow when their bottoms are tapped. Remove loaves from pans and place them on a wire rack to cool.