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Title: Gooey Cheese Bread Abm
Categories: Bread Blank
Yield: 6 Servings
| 3/4 | c | Water |
| 2 | Eggs | |
| 1/4 | Unsalted Butter | |
| 1 | ts | Honey |
| 1 | ts | Salt |
| 2 1/2 | c | Flour |
| 2 | ts | Yeast |
| FILLING | ||
| 3 | c | Swiss Cheese; shredded |
Place all dough ingredients in pan and program for knead only. Press start. The dough will be slightly sticky. After the kneading cycle, transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in the refrigerator overnight, or as long as 24 hours. Grease and flour a 9" cake pan. Preheat the oven to 375øF. with the rack in the center position.
Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll the dough to a 14 x 10 rectangle with the long side nearest you. Sprinkle 2 cups of the cheese over the surface of the dough. Starting with the edge closest to you, roll the dough up like a jelly roll. Press the edges together and turn it over so the seam is now facing down. With the seam still down, roll the cylinder around itself in a coil and transfer it to the prepared pan. Sprinkle the remaining cheese over the top of the loaf and allow to rise, uncovered for 20 minutes. Bake for 35 minutes at 375øF., then turn the oven down to 350øF. and bake for 10 more minutes. If the cheese begins to brown quickly during the first 35 minutes, turn the oven down sooner.
Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith
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