Prep 15 mins
Cook 30 mins
This is a very delicious bread with an Italian cheese filling, I have been making it for years and am never disappointed. Very easy to make, it is a yeast batter bread so no kneading is required, I like to cut into this and serve while it is still warm. The cheese is actually a filling and not mixed in with the batter.
- 4 1⁄2-5 1⁄2 cups all-purpose flour
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons salt
- 2 (1/4 ounce) packages active dry yeast
- 1 cup milk
- 1 cup water
- 1⁄2 cup butter or 1⁄2 cup margarine
- 2 eggs
- 2 tablespoons sesame seeds
- 4 ounces of shredded mozzarella cheese (1 cup)
- 1⁄2 teaspoon dried Italian seasoning, of choice
- 1⁄4 teaspoon garlic powder
- 1⁄4 cup butter or 1⁄4 cup margarine, softened
- In a large bowl combine 2 1/2 cups of flour, sugar, salt and yeast, stir until blended.
- In a small pan heat milk, water and butter until very warm, about 120°F.
- Add warm liquid and eggs to flour mixture.
- Stir until moistened and beat on medium speed for 3 minutes.
- By hand stir in remaining flour (2 to 2 3/4 cups) to form a stiff batter.
- Generously grease a 12 cup bunt pan (or 10 inch tube pan) and sprinkle evenly with sesame seeds.
- In a bowl combine all filling ingredients and mix well.
- Spoon half the batter evenly into greased pan, spoon filling mixture evenly over batter staying 1/2 inch away from sides of pan.
- Spoon remaining batter evenly into pan over filling.
- Cover loosely with plastic wrap and set in warm place to rise until doubled in size, about 30 minutes.
- Do not punch or stir down dough.
- Remove plastic and bake in a 350°F oven for 30 or 40 minutes until golden brown and loaf sounds hollow when tapped.
- Remove from pan to cool on a wire rack.
- Prep time does not include rising time.
DH and I enjoyed this bread with Baked Penne pasta tonight. I agree with others that the filling really didn't have too much flavor; perhaps the mozzarella is a little mild. However, this was pretty easy to make and the bread was really good. I did make half a recipe and made in a loaf pan since there's only the 2 of us. Oh, and I didn't have any sesame seeds, so left that out. Made this for Zaar Cookbook Tag.
We were not overly impressed by the filling (maybe it should be increased to really add to the flavor of the bread). However, the bread itself has such an incredible texture that we are giving it 5 stars anyway. I don't know what size my bundt pan is but it is not big enough for the amount of dough. The second time I baked it in 2 loaf pans - no cheese filling - and it turned out great! Note: yeast = 4.5 tsp.
This bread was so easy to put together! I love the tecnique of using a bundt pan. I would say next time I make this I would definatly double the filling or use a stronger flavor of cheese, but I can't really complain too much since it baked perfectly in 30 minutes and was a great texture! I sliced this up and made garlic toast with it and it was very good. Thanks for posting!