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Serves: 24
Print this Recipe
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.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!

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