| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Active baker's yeast |
| 1/4 |
c |
Warm water |
| 2 |
tb |
Sugar |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Unsalted butter; melted |
| 1 |
ts |
Salt |
| 3 |
c |
Bread or all purpose flour (up to 3-1/2) |
| 8 |
oz |
Feta cheese; crumbled |
| 1/2 |
lb |
Mozzarella cheese; shredded |
| 1/2 |
lb |
Sharp cheddar cheese; shredded |
| 2 |
|
Eggs; lightly beaten |
| 2 |
tb |
Fresh parsley; finely chopped |
| 1/4 |
ts |
White pepper |
| 1 |
|
Egg white mixed with 1 tbs water for glaze |
INSTRUCTIONS
CHEESE FILLING
In large bowl of electric mixer, dissolve yeast in warm water. Add a pinch
of the sugar; let stand until foamy, 5 to 10 minutes. Add remaining sugar,
milk, butter, salt, and 1 1/2 to 2 cups of the flour. Beat at medium speed
with electric mixer 2 minutes, or beat 200 vigorous strokes by hand. Stir
in enough remaining flour to make a soft dough. Change to dough hook(s) if
using mixer, or turn out dough onto a lightly floured surface. Knead dough
4 to 6 minutes, or until smooth, adding only enough flour to prevent
sticking. Dough will be soft. Clean and butter bowl. Place dough in bowl,
turning to coat all surfaces. Cover with a slightly damp towel; set in a
warm place free from drafts. Let rise until doubled in bulk, about 1 hour
(I let mine rise in the fridge since my mixer had heated the dough
somewhat). Prepare cheese filling by combining the cheeses, eggs, parsley
and pepper and then refrigerate until needed. Grease a 9 inch springform or
8 or 9 inch cake pan and set aside. Punch down dough; knead 30 seconds.
Shape into a smooth ball. On a lightly floured surface roll our dough into
a 20 inch circle. Gently ease dough into prepared pan, letting excess hang
over dege. Spoon cheese filling on center of dough, forming a smooth mound.
Bring dough up over filling folding to make 8 to 10 evenly spaced pleats.
Bring ends of pleats to center top. Twist and pinch ends together to form a
rough knob (shape isn't as crucial as making sure that filling is totally
encased). Cover with buttered waxed paper; set in a warm place free from
drafts. Let rise until doubled in bulk, about 45 minutes. Preheat oven to
375 degrees . Brush loaf with egg white glaze. Bake 40 to 50 minutes, or
until deep golden brown (I had to cover loosely with some aluminum foil
after about 15 minutes to prevent over browning). Remove bread from pan;
place directly on oven rack for 5 more minutes to brown bottom crust. Cool
on rack 45 minutes before cutting into wedges, or serve at room temperature
NOTES : Easy to make. Rich, slightly sweet bread with savory, cheese
filling. Can probably be made ahead and frozen.
Recipe by: From "Breads" by Sharon Tyler Herbst
Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on Sep 7, 1997
A Message from our Provider:
“God will ultimately have HIS way, not yours!”