Three-cheese twist

Yield: 1 Servings

Measure Ingredient
½ cup Milk
1 large Egg
¼ cup Water
3 tablespoons Olive or vegetable oil
1 teaspoon Salt
3 cups Bread flour
2 teaspoons Yeast; (Bread Machine Yeast if using a bread machine)
1 cup (4 ounces) shredded sharp Cheddar cheese
½ cup Shredded Swiss cheese
¼ cup Grated Parmesan cheese



* Since I make this with a bread machine I am going to give the instructions for a bread machine.

Measure all dough ingredients into bread machine pan in order suggested by manufacturer. Process on dough/manual cycle. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Role dough to 18-in. x 12-in. rectangle. Combine filling ingredients and sprinkle to within ½ in. of edges. Beginning at long end, roll up tightly; pinch seam to seal.

Place, seam side down, on large greased baking sheet. Form into "S" shape.

Tuck both ends under center of "S" to form a "figure 8"; pinch dough to join. With sharp knife, cut down center of roll, about 1 in. deep, to within ½ in. of ends. Cover; let rise in warm, draft-free place until doubled in size, about 30-45 minutes. Bake at 350 degrees for 35-40 minutes, covering with aluminum foil after 25 minutes to prevent excess browning. Remove from pan; cool on wire rack.

Yield 1 loaf (12 servings)

My secretary doesn't like Swiss but went on and on about how good this tasted. She had assumed I hadn't used Swiss cheese until she asked me when I told her that yes it did have Swiss cheese in it. I have made it using provalone instead of Swiss and really liked it as well. I'm sure I'll get around to other combinations of cheese but really do like the original mix so if you don't like Swiss cheese you might want to give this a try anyway.

Posted to FOODWINE Digest by Becky Holt <becky@...> on Apr 1, 1998

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