Italian cheese bread ring
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sesame seed (opt) |
| 4½ | cup | Flour (to 5 1/4c) |
| ¼ | cup | Sugar |
| 1½ | teaspoon | Salt |
| 2 | packs | Yeast |
| 1 | cup | Water |
| 1 | cup | Milk |
| ½ | cup | Margarine or butter |
| 2 | Eggs | |
Directions
Filling: 4 oz. (1 c) shredded mozzarella ½ tsp Italian seasoning ¼ tsp garlic powder ¼ cup margarine or butter, softened Generously grease 12-cup fluted tube or 10-inch tube pan; sprinkle with sesame seed. In large bowl, combine 2½ cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water, milk and ½ cup margarine until very warm (120 to 130 F). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 2 to 2 ¾ cups flour to form stiff batter. In small bowl, combine all filling ingredients; mix well. Spoon half of batter into prepared pan; spoon filling evenly over batter to within ½ inch of sides of pan. Spoon remaining batter over filling. Cover; let rise in warm place (80 to 85 F) until light and doubled in size, about 30 minutes.
Heat oven to 350 F. Bake 30 to 40 minutes or until golden brown and bread sounds hollow when lightly tapped. Remove from pan immediately; serve warm or cool.
Posted on Cooking echo by Mark Paxson Submitted By LISA GREENWOOD On 09-26-94