| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Bread |
48 |
Servings |
INGREDIENTS
| 3 1/2 |
|
-(up to) |
| 4 |
c |
Bread flour; divided |
| 2 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1 |
pk |
Active dry yeast |
| 1 |
c |
Very warm water; 120-130F |
| 2 |
tb |
Butter; melted |
| 1 |
c |
Swiss cheese; shredded |
| 1/2 |
c |
Parmesan |
| 1 |
|
Egg; lightly beaten |
INSTRUCTIONS
Date: Tue, 30 Apr 1996 00:07:38 -0700
From: Dan Schamber <dansch@haven.ios.com>
From Mickey's Gourmet Cookbook, which is terrific! Farmers Market, The
Land, EPCOT TRY THIS ON DOUGH CYCLE IN BM. In large bowl, combine 2c flour
with sugar, salt and yeast. Mix well. Gradually add water and butter; mix
until a soft dough forms. Combine cheese in separate bowl and reserve 1/2c.
Add remaining cheese mixture, egg and 1c flour to dough; mix again and turn
out onto a floured board. Knead 8-10 mins and add as much of the remaining
flour as dough will incorporate. Place in a lightly greased bowl, turning
once to coat dough and let rest 20 mins. Knead again and divide into 4
equal pieces. Let rest 15 mins; roll each piece into a rectangle. Roll
dough, jelly roll style, sealing bottom seam; and place on a lightly
greased baking sheet or in loaf pans. Allow dough to rise in a warm place
50 mins or until doubled. Cut a 1/4" deep slit in top of each loaf and
sprinkle an equal amount of remaining cheese on each. Bake 375 F, 20-30
mins or until golden. Remove from pans immediately and brush with butter.
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