Recipe by Chipfo
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.
Top Review by StacyMD187373
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.
- 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
Directions See How It's Made
- 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.