Farm rolled cheese bread

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: Recipe By : Hawthorne Valley Farms, Ghent, New York

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