Prep 2 hrs
Cook 30 mins
This recipe was adjusted for high altitude (5,000 ft), so cooks at sea-level will probably need to add more yeast than indicated. Although I haven't made this yet I am planning on making this soon to go with salad suppers. Recipe source: local newspaper which was adapted from a Fleischmann's yeast recipe.
- 1⁄2 cup milk, plus
- 1 tablespoon milk
- 1⁄4 cup water, plus
- 1 tablespoon water
- 1 egg
- 3 tablespoons olive oil
- 1 teaspoon salt
- 3 cups bread flour
- 2 teaspoons yeast
- 1 cup cheddar cheese, shredded (4 ounces)
- 1⁄2 cup swiss cheese, shredded (2 ounces)
- 1⁄4 cup parmesan cheese, grated (1 ounce)
- According to manufacturer's directions, place the milk, water, egg, oil, salt, flour and yeast into the bread machine basket in the order given for your machine. Process using the dough cycle.
- When the dough cycle is finished, remove dough to floured board (you may need to knead in extra flour to make dough easy to handle).
- Roll dough into a 18 x 20 inch rectangle. Sprinkle cheeses over dough, leaving a 1/2-inch border (without cheese). Begining at a long end, roll up tightly, pinching seam to seal edges. Place seam down on a large greased cookie sheet.
- With a sharp knife, cut lengthwise down the center of the roll, one inch deep, keeping 1/2 inch free of each end (with no cuts).
- Keeping the cut end on top, fold dough in half lengthwise forming a"U". Cross one side over the other, curving the open ends to form an"8". Pinch the ends to join. Cover and let rise until doubled (45 minutes).
- Preheat oven to 375-degrees F.
- Bake bread for 25-30 minutes or until done.
What a flavorful, easy bread to make! Indeed, the machine does the hard part, and you get to do the easy part which is to eat this delicious bread! Be decadent and have it hot, with butter! A permanent addition to my recipe file!
What a great bread to make. All the hard work was done by the machine and though I don't think mine was exactly in the shape of an 8 (*sigh* it had more of a contemporary, abstract, designer shape)it baked up perfectly and the taste was outstanding! When you sliced the bread there were all these wonderful cheese layers. Outside of the shape I surprised myself with this bread, I am so scared of messing up with yeast that I usually don't do anything with my own hands. And if I can have it come out great, I can only imagine what it would be like with someone who actually knows what they were doing. Anyways, Thank you ellie for a great bread!