ITALIAN
CHEESE BREAD RING
2 Tablespoons sesame seed
4 1/2 to 5 1/2
cups bread flour
1/4 cup sugar
1 1/2 teaspoons salt
2 pkg active dry yeast*
1 cup water
1 cup milk
1/2 cup margarine or butter
2 eggs
Filling
4 oz (1 cup) shredded mozzarella cheese
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
1/4 cup margarine or butter, softened
Generously grease 12-cup fluted tube or 10-inch
tube pan; sprinkle with sesame seed. Lightly spoon flour into measuring cup;
level off.
In large bowl, combine 2 1/2 cups flour, sugar,
salt and yeast; blend well. In small saucepan, heat water, milk and 1/2 cup
margarine until very warm (120 to 130 F). Add warm liquid and eggs to flour
mixture. Blend at low speed until moistened; beat three minutes at medium speed. By hand, stir in
remaining flour to form stiff batter. In small bowl, combine all filling
ingredients; mix well. Spoon half of batter into prepared pan; spoon filling evenly
over batter to within 1/2 inch of sides of pan. Spoon remaining batter over
filling. Cover; let rise in warm place (80-85 F) until light and doubled in
size, about 30 minutes.
Heat oven to 350 F. Bake 30 to 40 minutes or until
golden brown and bread sounds hollow when lightly tapped. Remove from pan
immediately; serve warm or cool
(* if using fast-rising yeast, let batter rise
until almost doubled in size; rise time will be about 1/3 less)
recipe on a bag of Pillsbury's Best Bread Flour