Caesar Salad Crusty Bread for Cold Wintry Evening

A crusty bread with cheese and garlic filling oozing out, enticing the senses with deliciousness. Thanks to Marcy Goldman *A Passion For Baking* for this luscious, rustic bread. I've made a few alterations to the original for my family's tastes. Try this with soup, chili or stew on a cold wintry evening--you won't be sorry! COOKING TIME includes two risings of the dough--PLAN AHEAD!!

• Ready In: 3 hrs 20 mins
• Serves: 10-12
• Yields: 1 large loaf

Ingredients

• Prep the Pan

•  olive oil
•  panko breadcrumbs (optional) or  semolina (optional)

• Dough

• 1 1⁄2 cups warm water (100-110*F)
• 2  tablespoons fast rise yeast
• 1⁄4 cup olive oil
• 4  teaspoons sugar
• 2 1⁄2 teaspoons salt
• 1  tablespoon seasoning salt (we use *Spike*)
• 1  teaspoon  italian seasoning
• 1  teaspoon garlic powder
• 5 -6  cups flour

• Filling

• 1⁄2 cup mayonnaise (no substitutes)
• 3  tablespoons olive oil
• 1  tablespoon lemon juice
• 1  cup parmesan cheese, shredded
• 1  cup mozzarella cheese, shredded
• 1  tablespoon  minced garlic (or pressed)
• 1  tablespoon parsley (dry, 2 T if fresh)

• Finishing Touches

• 1  large egg
• 1  pinch sugar
• 1  pinch salt
•  parmesan cheese
•  mozzarella cheese
•  garlic powder
•  salt & pepper (for dusting over the top)
•  olive oil, for drizzling

Directions

1. Line a baking sheet with parchment paper; drizzle olive oil in a 10-inch springform or round cake-pan; sprinkle with panko or semolina (OPTIONAL); set aside.
2. FOR DOUGH: whisk water and yeast together in mixing bowl; let stand 2-3 minutes (dissolve the yeast). Briskly whisk remaining ingredients EXCEPT for the flour--use only 3-4 cups of the flour at this point; mix and then knead with dough hook on lowest speed of mixer for 5-8 minutes, sprinkling in more flour to form a soft dough.
3. Remove hook, then spray dough with cooking spray; cover mixer with large sheet of plastic wrap (or clean garbage bag); let dough rise 45-60 minutes--doubled in size.
4. FOR FILLING: mix all ingredients until well blended; set aside.
5. BACK TO THE DOUGH: turn out doubled-dough onto lightly floured work surface, gently deflate (punch down); pat or roll into a large oblong, about 1/2-inch thick.
6. If the dough retracts, let it REST for a minute or two. Then spread filling to within a half-inch of the edges, roll up snugly.
7. Transfer to prepared pan, shape into a large circle, pinch ends together.
8. FINISHING TOUCHES: Whisk egg and pinch of sugar and salt in a small bowl; brush on dough, then sprinkle cheese, power, s & p; drizzle with additional olive oil.
9. Cover loosely with plastic; rise until doubled again, 45-60 minutes.
10. Preheat the oven to 375. Bake 20 minutes (set the timer); reduce temp to 350; continue baking another 20-30 minutes (top will be browned, cheese melted).
11. Cool slightly then cut into pieces.
12. Dip into soup, chili or stew for ultimate satisfaction!