Total Calories: 255
1 Pour the milk into a small bowl and sprinkle the yeast in. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.
2 In a large heavy-duty mixer bowl or a food processor, beat the butter, sugar, and salt until blended. Beat in the eggs. With a wooden spoon, stir in the milk mixture. Add the flour and beat until smooth. The dough will be sticky.
3 On a lightly floured surface, shape the dough into a ball. Cover with an inverted bowl and let rest 30 minutes.
4 Butter and flour a 10-inch tube or Bundt pan.
5 Lightly flour a rolling pin. Roll out the dough to a rectangle 22 × 8-inches. Scatter the cheese and meat over the dough, leaving a 1-inch border on the long sides. Starting at one long side, tightly roll up the dough to form a cylinder. Pinch the seam to seal. Place the roll seam-side down in the prepared pan. Pinch the ends together to seal. Cover the pan with plastic wrap. Let the dough rise in a warm, draft-free place until doubled, about 1 1/2 hours.
6 Place the oven rack in the center of the oven. Preheat the oven to 350°F. Bake until the loaves are golden brown and sound hollow when tapped on the bottom, about 35 minutes.
7 Slide the loaves onto a wire rack to cool completely. Serve at room temperature. Wrap in foil and store at room temperature up to 24 hours, or freeze up to 1 month.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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