Chef

Administrator
Staff member
DOUGH
1/2 cup milk
1 large egg
1/4 cup water
3 tablespoons olive or vegetable oil
1 teaspoon salt
3 cups bread flour
2 teaspoons Fleischmann's® Bread Machine Yeast

FILLING
1 cup shredded sharp Cheddar cheese (4 ounces)
1/2 cup shredded Swiss cheese (2 ounces)
1/4 cup grated Parmesan cheese (1 ounce)
Servings: 12
1. To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

2. 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. Roll dough to 18 × 12-inch rectangle. Evenly sprinkle cheeses to within 1/2 inch of edges.

3. Beginning at long end, roll up tightly; pinch seam to seal. Place, seam side down, on greased large baking sheet. With sharp knife, cut lengthwise down center of roll, about 1 inch deep, to within 1/2 inch of ends. Keeping cut side on top, fold in half to form "U" shape. Cross one side over other, curving open ends to form a "figure 8"; pinch ends to join. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

4. Bake at 350ºF for 35 to 40 minutes or until done, covering with aluminum foil after 25 minutes to prevent excess browning. Remove from pan; cool on wire rack.

Yield: 1 Loaf

Notes: Dough can be prepared in 1 1/2 and 2-pound bread machines.
TIPS:
• To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.
• To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
 
Last edited by a moderator:
Top