Tuesday, January 4, 2011

Italian Cheese Bread Ring

This recipe is a little time consuming - but so delish it doesn't matter. I won a champion ribbon with this recipe about 20 years ago in the 4-H fair and it's still one of my favorites.

• 4 1/2-5 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 2 (1/4 ounce) packages active dry yeast
• 1 cup milk
• 1 cup water
• 1/2 cup butter or 1/2 cup margarine
• 2 eggs
• 2 tablespoons sesame seeds

• 4 ounces of shredded mozzarella cheese (1 cup)
• 1/2 teaspoon dried Italian seasoning, of choice
• 1/4 teaspoon garlic powder
• 1/4 cup butter or 1/4 cup margarine, softened
Prep Time: 15 mins
Total Time: 45 mins
1. In a large bowl combine 2 1/2 cups of flour, sugar, salt and yeast, stir until blended.
2. In a small pan heat milk, water and butter until very warm, about 120°F.
3. Add warm liquid and eggs to flour mixture.
4. Stir until moistened and beat on medium speed for 3 minutes.
5. By hand stir in remaining flour (2 to 2 3/4 cups) to form a stiff batter.
6. Generously grease a 12 cup bunt pan (or 10 inch tube pan) and sprinkle evenly with sesame seeds.
7. In a bowl combine all filling ingredients and mix well.
8. Spoon half the batter evenly into greased pan, spoon filling mixture evenly over batter staying 1/2 inch away from sides of pan.
9. Spoon remaining batter evenly into pan over filling.
10. Cover loosely with plastic wrap and set in warm place to rise until doubled in size, about 30 minutes.
11. Do not punch or stir down dough.
12. Remove plastic and bake in a 350°F oven for 30 or 40 minutes until golden brown and loaf sounds hollow when tapped.
13. Remove from pan to cool on a wire rack.

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