Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Warm Water |
| 1 teaspoon | Sugar |
| 1 pack | Active Baker's Yeast |
| 2½ cup | All-Purpose Flour |
| ½ cup | Whole Wheat Flour |
| 2 tablespoons | Oil |
| ½ teaspoon | Salt |
| 4 ounces | Emmenthaler Or Gruyere Cheese; grated, at room temperature |
| 4 ounces | Cream Cheese; room temperature |
| 2 tablespoons | Chives; minced |
| ½ teaspoon | Caraway Seed |
| \N \N | Cornmeal |
| 1 \N | Egg; beaten |
Mix ¼ 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 ¾ 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 ⅛-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@...
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Hawthorne Valley Farms, Ghent, New York