OK so I completely missed last week. So sorry. Originally I thought I’d just make up for it with a Savory Saturday, but then that quickly became Savory Sunday and then Munchie Monday and well… at some point I just decided to hold off and just stick with giving you all a Food Friday. It’s not a food blog anyway – I don’t think anyone was horribly upset. haha
But to make up for my lack of post last week, I wanted to give you all a big one. This is by far my favorite bread recipe. I really should make it more often, but I just haven’t had the time. There really is no other introduction needed other than YOU HAVE TO TRY THIS. Best bread ever. Original recipe provided by Marcy Goldman, author of Passion for Baking.
- 1 1/2 c. warm water
- 2 tbsp yeast
- 1/4 c. sugar
- 2 1/2 tsp salt
- 1 1/2 tsp dry mustard powder
- 2 large eggs
- 1/4 c. vegetable oil
- 2 tbsp butter, softened
- 5-6 c. bread flour
Ingredients (filling & topping):
- 2 – 2 1/2 c. cheese, shredded, cubed, or torn slices
- 2 tbsp butter, melted
- Season All
- sesame seeds
- Mix the yeast into the warm water.
- Beat in eggs, oil, sugar, salt, butter, and mustard powder. Add half the flour and mix for a few minutes.
- Switch to a dough hook and add remaining flour until dough comes together. Knead on floured surface for about 5 minutes.
- Place dough in lightly oiled bowl and place in a warm location to let rise (30-45 minutes).
- Deflate and divide dough in half. Roll out each half until about 1/2 – 3/4″ thick.
- Cover with cheese. I usually do one loaf with slices of Muenster (1 pkg of Sargento is the perfect amount) and one with shredded Asiago (about 1 c.). Press cheese lightly into dough so that it doesn’t fall out in the next steps.
- Roll dough jelly roll style and press lightly to seal.
- Cut roll into 2″ chunks. Cut each of those in half crosswise.
- Place chunks in greased loaf pan. Repeat this for the second loaf.
- Pour melted butter over top and sprinkle lightly with Season All and sesame seeds. Cover and let rest while oven preheats. Preheat to 350.
- Bake loaves for 25-30 minutes until browned. Let cool before attempting to remove from pan or slice – otherwise the melted cheese will cause the whole loaf to fall apart.
P.S. Big thank you to the Mister for helping take some of these pictures while I was covering our kitchen in flour. 🙂