Recipe Swap Thursday - Quick & Easy Italian Cheese Bread

Italian Cheese Bread
2-1/2 cups flour
2 pkgs yeast
1/4 cup sugar
1 tsp salt

1 cup milk
1 cup water
1/2 cup margarine

2 eggs

2-3/4 cups flour

FILLING:
1/4 cup margarine, softened
1 cup mozzarella cheese, shredded
1 pkg of dry salad dressing mix, like Salad n Dips Italian or Country Herb
1/4 tsp garlic powder.

METHOD:
Combine first 4 ingredients, mix well in large mixing bowl.

Heat milk, water and margarine well (until hot and margarine is melted). Stir to combine and add to dry ingredients. Add in two eggs and beat on low until well combined. Turn mixer to medium and continue to beat for 3 minutes. Add second amount of flour, one cup at a time until blended and dough is sticky.

Turn onto lightly floured surface and kneed gently. Cut into two pieces and shape into a two balls.

Grease a 12" bundt pan well. Sprinkle lightly with Sesame Seeds. Poke hole in one of the balls and fit into bundt pan.

Combine filling ingredients and put on top of dough in pan.

Poke hole in second ball and place on top of filling and first lot of dough.

Cover with greased wax paper and clean tea towel. Place in COLD oven with only the oven light on. Wait 30 minutes.

Remove from oven and preheat to 350 F. Put uncovered pan of bread in oven and bake 30minutes (or until done - bread should sound hollow when knocked). Turn onto wire rack to cool.

Hints & Tricks to make it better
The bread was good but a little 'heavy' and 'cakey' so I may try just putting it in the bowl first, letting it rise and punching it down before forming (assuming I've got the time to do it). Also, it was a little short on flavour. Next time, I'd add the seasoning packet to the dry ingredients (first 4). I'd likely omit the butter in the filling too and just either add the cheese into the dry ingredients or put it in the middle as originally suggested.

The good news is it is quick and makes a nice addition to a pasta dinner. It also would be very good with a supper salad (like Chicken Caesar Salad). I hope you try it - original or modified!

One more note: It makes a bundt pan full - we are a family of three... When I made it the last time, I cut it into three sections and froze two for later use. We've eaten both pieces and I'm happy to report that it stays fresh and tasty for several months in the freezer (I froze it in late October, we ate the last piece a week ago).

Photo courtesy of Blackstone Images


For more great recipes, check out the Recipe Swap at Prairie Story!