Anne's Almost Famous Cheese Bread

Makes 2 Loaves


This isn't your everyday run-of-the-mill cheese bread. There's a tunnel of savory cheese right through the center of this bread. It's excellent with spaghetti and is so hearty it can be eaten all alone.


5 1/2- 6 c flour

2 pkgs dry yeast

2 t salt

1 t sugar

2 c warm water (110°-120°--or 1 c warm milk and 1 c water)


Add yeast to water and dissolve. Add sugar and about 1 c flour and mix well. Let this stand in a warm area until it "sponges" or puffs up. Add salt and remaining flour, a cup at a time, until the dough forms a ball. Knead until smooth and elastic about 6-8 minutes. Cover with a tablespoon of oil and turn to coat. Let rise, covered, in a warm area until doubled in size, about 1 to 1/2 hours or less if you use rapid rise yeast.


In the meantime make the filling:


4 c shredded cheese (I usually use mozzarella and cheddar mixed although the first time I made this I used a mixture off goat's milk Gruyere and cheddar)

2 eggs

1 t parsley

1/2 t each basil, oregano, and garlic-powdered or fresh minced, and minced onion (I use Mrs Dash Garlic and Herb, about a teaspoon, and that covers all of this)

1/4 c grated Parmesan cheese


The cheeses, seasonings and eggs ready to mix:


Mix this all together well.


When dough has risen double, punch down and separate into 2 parts.


I do the forming in one of 3 ways.


1) Roll dough into a rectangle about 12 x 15 inches and spread half of the filling down the center. Fold up short ends and roll from long side and pinch closed. Bake on a lightly greased cookie sheet.


2) Roll dough into a circle, about 12 inches in diameter. Spread half the filling to within an inch of the edge and fold over towards center, keeping the circular shape. Turn over and bake on a lightly greased cookie sheet.


3) Shape as above (circle) and place in a lightly greased round casserole or souffle dish and bake as directed.


Once the dough is shaped, set it to rise for a second time, until double in bulk, before baking.


Bake at 400° for 30 minutes. Reduce heat to 350° and bake for an additional 15 minutes. Let cool for at least half an hour or the cheese will drip right out when you cut it!


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