Ingredients
16
16 servings
- •5 cups bread flour, or more as needed
- •1 cup white sugar
- •2 tablespoons white sugar
- •⅔ cup grated Romano cheese
- •1 tablespoon ground cinnamon
- •1 ½ teaspoons salt
- •1 cup warm water
- •2 tablespoons active dry yeast
- •1 medium serrano pepper, halved, seeded and stemmed
- •½ cup unsalted butter, melted and cooled slightly
- •3 large eggs, beaten slightly
- •1 tablespoon vanilla extract
Instructions
- Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.
- Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.
- Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.
- Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.
- Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.
- Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
- Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.
Nutritional Facts
Per 16 servings
- Calories: 285
- Carbohydrate: 43g
- Fat: 9g
- Fiber: 2g
- Protein: 8g
- Sugar: 14g
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