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Italian Cheese Bread Ring

Serves: 24

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Serving Size: 1 slice
Kayleen L. Sloboden - Puyallup, Washington
Bake-Off® Contest 31, 1984
Try this exceptional no-knead, cheese-filled loaf any time you're in the mood for something special. It's almost like a sandwich in a loaf!


   BREAD
   4 1/2 to 5 1/4 cups all-purpose flour
   1/4 cup sugar
   1 1/2 teaspoons salt
   2 packages active dry yeast
   1 cup milk
   1 cup water
   1/2 cup margarine or butter
   2 eggs
   2 tablespoons sesame seeds
   
   FILLING
   1 cup (4 oz.) shredded mozzarella cheese
   1/2 teaspoon dried Italian seasoning
   1/4 teaspoon garlic powder
   1/4 cup margarine or butter, softened


In large bowl, combine 2 1/2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat milk, water and I/2 cup margarine until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 3/4 cups flour to form a stiff batter.

Generously grease 12-cup Bundt or 10-inch tube pan; sprinkle with sesame seed. In small bowl, combine all filling ingredients; mix well. Spoon half of batter into greased pan; spoon filling mixture evenly over batter to within 1/2 inch of sides of pan. Spoon remaining batter over filling. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 30 minutes.

Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until golden brown and loaf sounds hollow when lightly tapped. Immediately remove from pan; cool on wire rack. Serve warm or cool.

HIGH ALTITUDE - Above 3,500 feet: No change.

Nutrition Per Serving (1 slice): Calories 190; Protein 5g; Carbohydrate 24g; Fat 8g; Sodium 240mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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