1 cup Warm Water
1 tsp Sugar
1 package Active Baker's Yeast
2 1/2 cup All-Purpose Flour
1/2 cup Whole Wheat Flour
2 tbsp Oil
1/2 tsp Salt
4 oz Emmenthaler Or Gruyere Cheese, grated, at room - temperature
4 oz Cream Cheese, room temperature
2 tbsp Chives, minced
1/2 tsp Caraway Seed
Cornmeal
1 Egg, beaten
|
|
Mix 1/4 cup water, the sugar, and the yeast in a small bowl. Let rest for 10 minutes. In a food processor or by hand, mix the yeast mixture, flours, oil, salt and the remaining 3/4 cup water. Knead for 10 minutes or until elastic. Place in an oiled bowl, cover and let rise in a draft-free area until doubled in bulk, 1 to 2 hours. Mix the cheeses with the chives and caraway seeds. On a floured surface roll out the dough to a rectangle measuring approximately 10-by-18 inches. Spread filling evenly over the surface of the dough, leaving a half-inch edge all around. Roll up rectangle, starting with a short-side. Pinch the ends and the seam to seal. Place the bread roll, seam-side down, on a baking sheet sprinkled with cornmeal. Let the bread rise for 45 to 60 minutes. Preheat the oven to 350 degrees. Cut a slit 1/8-inch wide down the middle, along tbe top of the loaf. Brush with beaten egg. Bake for 55 to 60 minutes in the preheated oven. Cool before slicing. Makes 1 loaf.
From: RobieLynn@aol.com From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : Hawthorne Valley Farms, Ghent, New York
|
|
