Ingredients
Yield: 2 loaves
Ingredients
For the bread:
1 cup warm water
2 tablespoons white sugar
2 teaspoons active dry yeast
2 tablespoons unsalted butter, softened
1 cup whole milk
2 1/2 teaspoons salt
5-6 cups bread flour
For the topping:
8 tablespoons salted butter, melted
1/4 cup fresh parsley, finely chopped
1 tablespoon fresh oregano, finely chopped
4 cloves garlic, minced
1 1/2 - 2 cups grated Romano cheese
Preparation
Directions
Add warm water to the bowl of stand mixer fitted with dough hook. Sprinkle water with sugar and yeast. Allow to stand undisturbed for 5-10 minutes until foamy.
Add butter, milk, salt and 3 cups flour. Mix to combine, stirring in additional flour 1/2 cup at a time just until dough is smooth. Knead for 7-10 minutes. Dough may stick to bottom of bowl, but it should clear sides.
Divide dough into 2 equal portions. Pat each portion into a 4 x 18 inch rectangle and cut into 9 two-inch slices.
Butter two 9x5-inch loaf pans.
In shallow bowl, combine butter, parsley, oregano and minced garlic. Place grated Romano cheese in another bowl. Dip each piece of dough into butter mixture, dredge lightly in cheese and line them up in prepared loaf pans. Divide remaining cheese between two loaves. Cover pans with kitchen towel and let rise until doubled, about 1 hour.
Preheat oven to 350°F.
Bake loaves for 30 minutes or until golden brown. The internal temperature of each loaf should read about 200°F when tested with thermometer.
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