| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Breads, Cheese/eggs |
8 |
Servings |
INGREDIENTS
|
|
Frances Nossen (SWTK50B) |
| 1 |
pk |
YEAST, DRY |
| 1 |
ts |
SUGAR |
| 1/4 |
c |
WATER, WARM (110) |
| 3/4 |
c |
MILK, ROOM TEMP |
| 2 |
tb |
SUGAR |
| 1/2 |
c |
BUTTER, MELTED |
| 1 |
ts |
SALT |
| 3 1/2 |
c |
FLOUR (A/P OR BREAD) |
|
|
***** FILLING: |
| 8 |
oz |
MUENSTER CHEESE |
| 8 |
oz |
JARLSBERG OR SWISS |
| 8 |
oz |
CHEDDAR, WHITE |
| 2 |
|
EGGS, BEAT SLIGHTLY |
| 2 |
tb |
PARSLEY, CHOPPED |
| 1/4 |
ts |
PEPPER, WHITE |
INSTRUCTIONS
DISSOLVE YEAST AND 1 TSP SUGAR IN 1/4 CUP WATER AND LET STAND 5-10 MINUTES
TO PROOF UNTIL FOAMY. ADD MILK, 2 TBS SUGAR, BUTTER, SALT, AND ENOUGH FLOUR
TO MAKE A
SOFT DOUGH. PLACE IN GREASED BOWL AND TURN TO COAT ALL SIDES. COVER AND
LET RISE UNTIL DOUBLE IN BULK. SHRED CHEESES, COMBINE ALL FILLING
INGREDIENTS AND REFRIGERATE. GREASE A 9" SPRINGFORM PAN VERY WELL. PUNCH
DOWN DOUGH, SHAPE INTO A BALL, AND ROLL TO A 20" CIRCLE. EASE DOUGH INTO
PAN (FOLD IN HALF TO LIFT AND
UNFOLD IN PAN) LETTING EXCESS HANG OVER THE EDGE. MOUND CHEESE FILLING
ONTO DOUGH IN PAN AND BRING DOUGH UP OVER
THE FILLING, FOLDING TO MAKE 8-12 EVENLY SPACED PLEATS.
TWIST AND PINCH EDNS TOGETHER TO MAKE A ROUGH KNOB. COVER WITH A BUTTERED
12" SQUARE OF WAXED PAPER AND LET RISE
UNTIL DOUBLE IN BULK. BRUSH LOAF WITH GLAZE OF 1 EGG WHITE + 1 TBS WATER
(OR USE MARG). BAKE 40-50 MIN. @ 375 OR UNTIL DEEP GOLDEN BROWN. REMOVE
BREAD FROM PAN, PLACE DIRECTLY ON OVEN RACK,
AND BAKE FOR AN ADDITIONAL 5 MINUTES TO BROWN BOTTOM CRUST. COOL ON
RACK FOR 45 MINUTES BEFORE CUTTING INTO WEDGES. * SERVED WITH SOUP OR
SALAD, THIS IS A FULL MEAL!!! CAN SUBSTITUTE 4 OZ MUENSTER AND 4 OZ SWISS
FOR 8 OZ CHEDDAR.
Source: A bread book published by HP that I got in the library.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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