DOUGH
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons olive or vegetable oil
1 egg
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: In large bowl, combine 1 cup flour, undissolved yeast and salt. Heat milk, water and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. To shape and fill: Roll dough to 18 × 12-inch rectangle. Evenly sprinkle cheeses to within 1/2 inch of edges. 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.
3. 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
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons olive or vegetable oil
1 egg
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: In large bowl, combine 1 cup flour, undissolved yeast and salt. Heat milk, water and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. To shape and fill: Roll dough to 18 × 12-inch rectangle. Evenly sprinkle cheeses to within 1/2 inch of edges. 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.
3. 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
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