| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Bread maili, Breads |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Warm Water |
| 1 |
ts |
Sugar |
| 1 |
pk |
Active Baker's Yeast |
| 2 1/2 |
c |
All-Purpose Flour |
| 1/2 |
c |
Whole Wheat Flour |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 4 |
oz |
Emmenthaler Or Gruyere Cheese; grated, at room temperature |
| 4 |
oz |
Cream Cheese; room temperature |
| 2 |
tb |
Chives; minced |
| 1/2 |
ts |
Caraway Seed |
|
|
Cornmeal |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
Mix 1/4 cup water, the sugar, and the yeast in a small bowl. Let rest for
10 minutes. In a food processor or by hand, mix the yeast mixture, flours,
oil, salt and the remaining 3/4 cup water. Knead for 10 minutes or until
elastic. Place in an oiled bowl, cover and let rise in a draft-free area
until doubled in bulk, 1 to 2 hours. Mix the cheeses with the chives and
caraway seeds. On a floured surface roll out the dough to a rectangle
measuring approximately 10-by-18 inches. Spread filling evenly over the
surface of the dough, leaving a half-inch edge all around. Roll up
rectangle, starting with a short-side. Pinch the ends and the seam to
seal. Place the bread roll, seam-side down, on a baking sheet sprinkled
with cornmeal. Let the bread rise for 45 to 60 minutes. Preheat the oven
to 350 degrees. Cut a slit 1/8-inch wide down the middle, along tbe top of
the loaf. Brush with beaten egg. Bake for 55 to 60 minutes in the
preheated oven. Cool before slicing. Makes 1 loaf.
From: RobieLynn@aol.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : Hawthorne Valley Farms, Ghent, New York
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