3-CHEESE TWIST BREAD
"This bread makes a good dipper for marinara sauce."
FOR THE DOUGH:
1/4 cup warm water (105 degrees)
2 tablespoons granulated sugar
2 teaspoons active-rise yeast
1/2 cup warm 2 percent milk (105 degrees)
3 tablespoons olive oil
1 egg
1 teaspoon salt
1 teaspoon ground cayenne pepper
3 cups bread flour
FOR THE FILLING:
1 cup shredded sharp cheddar cheese
1/2 cup shredded smoked mozzarella cheese
1/4 cup grated parmesan cheese
2 tablespoons Mrs. Dash seasoning
FOR THE BUTTER LOG (OPTIONAL, FOR SERVING):
1 stick (1/2 cup) butter, softened
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
In a small bowl add the warm water, sugar and yeast. Stir and let sit for 5 to 10 minutes or until it starts to bubble.
In a large bowl, add the milk, oil, yeast mixture, egg, salt and cayenne; mix until well combined. Gradually add in the flour and mix until a soft dough has formed. Knead the dough on a lightly floured counter top until smooth and elastic (about 6 to 8 minutes). Place dough into a greased bowl and cover. Let rise in a warm place until double in bulk (about 45 minutes).
While the dough is rising, in a medium size bowl add all the cheeses and Mrs. Dash seasoning. Mix gently and put aside in the refrigerator for later use.
When dough is done rising, place it onto a clean countertop and roll to 18-by-12-inch rectangle. Sprinkle the filling to within 1/2 inch of the edges. Beginning at the long end, roll up tightly; pinch seam to seal. Place seam-side down on a parchment-lined large baking sheet. With sharp knife or scissors, cut lengthwise down center of the roll about 1 inch deep to within 1/2 inch of ends. Keeping cut side on top, form an "S" shape. Tuck both ends under center of "S" to form a "figure 8." Pinch dough to seal.
Cover and let rise in warm place until doubled in size, about 30 to 45 minutes.
Bake at 350 degrees F for 35 to 40 minutes, covering with aluminum foil after 25 minutes to prevent excess browning. Remove from pan; cool on wire rack.
TO MAKE THE BUTTER LOG:
Mix butter, garlic and basil in a small bowl. Roll into a log and put in the refrigerator to firm up (2 hours).
Makes 1 loaf
Source: Dianna Wara of Washington, 2nd, Blue Ribbon Culinary Contest 1st Place, Yeast Breads, Illinois State Fair, 2006 |