- 1 packet (2 ¼ teaspoon) active dry yeast
- ½ tablespoon sugar
- 2 ½ tablespoons warm water (110 degrees)
- 2 eggs, at room temperature
- 2 egg yolks, at room temperature
- 1 cup all-purpose flour (about 125 grams)
- 1 cup bread flour (about 125 grams)
- ¾ stick (85 grams) unsalted butter
- ½ teaspoon salt
- 1 cup grated parmesan cheese
- ½ cup + 1-2 tablespoon(s) grated Romano cheese
- 1 egg white, beaten
- In the bowl of a stand mister, place the yeast and the sugar. Add the water, and let sit until foamy, about 10 minutes.
- Using the paddle attachment, mix in the eggs, egg yolks, and butter until well mixed together. The butter will be a bit clumpy, but that’s okay.
- Add both flours and salt, and mix until the dough comes together, about 2 minutes. The dough will look like very thick, sticky cake batter.
- Scrape down the sides of the bowl, change over to the dough hook, and knead at medium speed for about 5 minutes. The dough will pull away from the side of the bowl – if it doesn’t, slowly add a bit of flour (just a teaspoon or so at a time) until it reaches a more dough-like consistency (but it will still be fairly sticky).
- While the dough needs, mix together the 1 cup of parmesan and ½ cup Romano cheeses in a small bowl.
- For the last minute or so of kneading, start adding in the cheeses; it will mostly (but not entirely) be incorporated in to the dough. From there, place the dough and the unincorporated cheese onto a lightly floured countertop, and knead briefly until the cheese is well folded in.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 2 hours.
- Once the dough has risen, turn onto a clean surface and cut in to three equally sized pieces (I used a kitchen scale for accuracy, but you can just as well eyeball it). Roll out each piece into a 9’’ rope.
- Lightly spray a loaf pan with cooking spray.
- Braid the bread, pinching and then tucking under the ends. Carefully place in the loaf pan, and let rise again until it doubles in size, about 2 hours.
- Preheat oven to 425.
- Brush the tops of the dough with the egg white, and sprinkle on 1-2 tablespoons grated Romano cheese.
- Bake for 35-45 minutes, until golden brown (and being careful not to overtake). Let cool in pan 10-15 minutes before turning onto a cooling rack.