Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

THIS is SO yummy! Perfect served alongside fresh fruit and a green salad. ENJOY! Prep. time doesn't include rising times.

Ingredients Nutrition

Directions

  1. In a large bowl, dissolve yeast in milk.
  2. Add butter, sugar, salt& 2 c.
  3. flour; beat until smooth.
  4. Stir in enough remaining flour to form a soft dough.
  5. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
  6. Place in a greased bowl, turning once to grease the top.
  7. Cover and let rise in a warm place until doubled, about 1 hour.
  8. In a large bowl, beat egg and yolk; stir in cheese.
  9. Punch down dough; roll into a 14-16" circle.
  10. Place in a greased 9" round cake pan, letting dough drape over the edges of the pan.
  11. Spoon the cheese mixture into the center of the dough.
  12. Gather dough up over filling in 1 1/2" pleats.
  13. Gently squeeze pleats together at the top and twist to make a top knot.
  14. Allow to rise 10-15 minutes.
  15. Brush loaf with egg white.
  16. Bake at 375 for 45-50 minutes, until golden brown.
  17. Cool on a wire rack for 20 minutes.
  18. Serve warm.
Most Helpful

4 5

I made this for my husband to bring to a pot luck so unfortunately, I was not able to actually taste it. I made the dough in my bread maker. It took about 3 1/4c. of flour to get the dough to the correct consistency. Based on Vicki Kaye's review, I increased the 2nd rising time. I let the dough rise for about 45 minutes. It really is a show stopper coming out of the oven. I was disappointed, however, because as it cooled, the top of the bread deflated from being dome shaped to flat. I am sure it did not affect the flavor.

5 5

Thank you for a wonderful recipe! As you can see from the photo I posted, it makes an eye-popping presentation! You eat it like a savory wedge of a pie. Creamy and yeasty--incredible with a glass of wine, packing a slice in your husband's lunch the next day, warmed up for an afternoon snack--all of which I did with my pie. For anyone intimidated by the "from scratch" part--this is an easy way to get started on the rich and homey art of bread making. The directions work out just like she says--except I allowed much more than 10 minutes for the second rising--actually another hour. This made the folds and "top knot" much more interesting. YUM.