Yeast Cheese Cake

INGREDIENTS

INSTRUCTIONS

From: aring@shani.net  Date: Fri, 26 Jul 96 21:48:13 PDT This recipe is
a lot of work, and  takes a lot of time, but don't stop reading
now...it is really good!  Drain the cheese in a towel hung over the
sink for 3-4 hours.  Take  the remaining cheese ball and mix with the
rest of the ingredients and  refrigerate.  Dough:  Mix 1 T sugar with
the water and yeast and let foam.  Add  margarine sugar and eggs.  Add
the rest and mix well.  It makes a  sticky dough.  Roll out the entire
dough into one very large rectangle on a well  floured surface.  Smear
with 1 1/2 cups of margarine, folding like a  business letter and then
folding the outside ends in thirds to the  middle. Refrigerate for
several hours.  Divide the dough into 6 balls. Roll out into a 81/2 x
11 rectanle.  Put cheese in row down the center.  Cut slits on the
diagonal from  the outer edge of the dough to just before the cheese
and cover into  a "mock braid" not overlapping the two sides by a lot
(barely overlap  so the piece you receive to eat isn't too doughy!).
Bake until golden  brown. Boil 1 cup of sugar with 1/2 cup of water and
pour syrup over  hot loaves. Freezes well also!  JEWISH-FOOD digest 283
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 645
Calories From Fat: 131
Total Fat: 14.8g
Cholesterol: 105.5mg
Sodium: 344.3mg
Potassium: 151.7mg
Carbohydrates: 110.1g
Fiber: 2.3g
Sugar: 42.2g
Protein: 17.3g