#2677 - Italian Cheese Bread

(by Cousin Cathy [Minier] Ulrich)

4 1/2 to 5 1/4 cups flour
1/4 cup white sugar
1 1/2 tsp. salt
2 envelopes active dry yeast
1 cup milk
1 cup water
1/2 cup softened butter
2 beaten eggs
2 TBSP sesame seeds
Filling: 1 cup grated mozzarella cheese; 1/2 tsp. Italian seasoning; 1/4 tsp. garlic powder; 1/4 cup softened butter

In a bowl add 2 1/2 cups flour, white sugar, salt and yeast--stir well. In a saucepan add milk, water and 1/2 cup butter--stir/heat over medium heat until very warm (about 120 degrees). Remove from heat--add hot milk mixture to flour mixture--stir well. Add beaten eggs--stir. Continue adding another 2 cups of flour and mix well until you have a stiff batter. If not stiff enough add a little more flour. Grease a 10" tube cake pan. Sprinkle the sesame seeds into the bottom of the greased tube cake pan. In a small bowl add mozzarella cheese, Italian seasoning, garlic powder and 1/4 cup softened butter--mix well. Press half of the batter into the greased tube cake pan. Spread the mozzarella mixture evenly over the batter (leaving it 1/2" away from the sides of the pan). Press the rest of the dough over the filling. Cover the pan with Saran wrap and a cloth towel. In a large pan add some warm water, then place the tube cake pan in the warm water. Let the dough raise until doubled in size (about 30 minutes). Remove from warm water, remove Saran wrap and cloth and place tube cake pan in the oven. Bake at 350 degrees for 30-40 minutes or until lightly browned. Loosen/remove bread from pan immediately after baking and cool it on a wire rack.