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Romano Cheese Easter Bread

"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."

By allrecipes · From Open Recipes · 6 ingredients
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Why it works: Milk and romano cheese share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and 52 recipes mention both. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

The recipe

2 9x5-inch loaves
Prep30 min
Cook1 hr

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Pour the warm milk into a large bowl, sprinkle the yeast over it, and let stand 5 minutes until foamy.

  2. Beat in the 6 room-temperature eggs, then stir in the flour until a shaggy dough forms.

  3. Knead the dough 8 minutes until smooth and elastic, dusting your hands with a little flour only if it sticks badly.

  4. Knead in the softened butter and grated Romano cheese until fully combined, about 3 minutes.

  5. Cover the bowl and let the dough rise in a warm place for 1 hour, until doubled in size.

  6. Punch the dough down, divide it in half, and shape each piece into a loaf. Place each in a 9x5-inch loaf pan and let rise 30 minutes.

  7. Bake at 350°F (175°C) for 30 to 35 minutes until deep golden and hollow-sounding. The eggs must be fully set and the center should reach 190°F (88°C). Cool 10 minutes before slicing.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Milk + romano cheesetop 7% of all pairs
    Aroma overlapstrong
    Mentioned together52 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Milk + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Romano cheese + buttertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together130 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  4. Flour + buttertop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 8% of all pairs
    Aroma overlaplow
    Mentioned together76,993 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs