Cheese Swirl Bread

I had some time this weekend, so I decided to be adventuresome and try a new bread. This one was tasty, but a little dry. I think I will add more butter and more cheese next time. I think I would also add some herbs (perhaps basil or Italian seasoning) next time. I modified the original recipe, which was a ham and cheese bread with Boursin cheese. Below is the recipe, as I modified it. For step-by-step directions (with pictures) on how to make the bread into this beautiful shape, see cookingbread.com. Next time I make cinnamon rolls, I may use this fancy shape, rather than individual rolls.

Ingredients:

1 C scalded milk

3 tsp yeast

4 C flour

1/4 C butter

2 T sugar

1 tsp salt

2 eggs

1/2 C mozzarella cheese, sliced

1/2 C cheddar cheese, shredded

Directions:

1.) Scald milk (do not let boil) and cool to about 105F.

2.) Add in 1 C flour and mix until smooth.

3.) Add in yeast and 1 C flour. Mix well.

4.) Allow dough to rest for 10 minutes.

5.) Meanwhile, mix butter, sugar, salt, and eggs until blended.

6.) Add the butter mixture into the dough and mix until smooth.

7.) Add in another 1 C flour and mix.

8.) Knead dough, adding flour as needed.

9.) Cover dough and allow to rise in a warm place for 1 hour.

10.) Punch down dough onto a floured counter top.

11.) Roll the dough into an 18" circle.

12.) Follow directions here for forming dough into a fancy shape (stuffing mozzarella cheese into dough while twisting it).

13.) Transfer dough onto cookie sheet.

14.) Sprinkle cheddar cheese on top of dough.

15.) Cover dough and allow to rise in a warm place for 30 minutes.

16.) Bake at 350F for 20-25 minutes.

Makes 10 large rolls.