Grandma's Easter Bread

In a large bowl, whisk together 5 cups of bread flour, 1 cup plus 2 tablespoons of sugar, Romano cheese, cinnamon, and salt. Ensure the ingredients are well combined. Set aside. (5 minutes)

In a small bowl, combine the warm water and active dry yeast. Let stand until the yeast is dissolved and bubbly, about 5 to 10 minutes. This indicates the yeast is active and ready to use. (10 minutes)

In a separate large bowl, whisk together the orange zest, orange juice, melted butter, beaten eggs, and vanilla extract until thoroughly combined. Gradually add the yeast mixture to the wet ingredients, stirring gently to incorporate. Gradually add the dry ingredients to the wet ingredients, stirring continuously until a shaggy dough forms. (10 minutes)

Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes, adding up to 1 additional cup of flour, one tablespoon at a time, if needed to prevent sticking. The dough should be smooth and elastic. Transfer the dough to a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until almost doubled in size, about 60 minutes. (70 minutes)

Punch down the risen dough to release the air. Cover the dough and let it rise again until almost doubled in size, about 30 to 60 minutes. This second rise enhances the bread's texture and flavor. (60 minutes)

Preheat your oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans thoroughly. (10 minutes)

Divide the dough into two equal pieces. Shape each piece into a loaf and place it into the prepared pans. Cover the pans with plastic wrap or a clean kitchen towel and let the dough rise again until almost doubled in size, about 30 to 60 minutes. (60 minutes)

Bake in the preheated oven for about 70 minutes, or until a wooden skewer inserted into the center of a loaf comes out clean. If the tops of the loaves are browning too quickly, you can tent them with foil during the last 20 minutes of baking. (70 minutes)

Remove the baked loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)