Baltimore Cheese Bread Recipe

I bet there is nothing like the awesome taste of this Baltimore Cheese Bread, a very authentice and traditional dish to serve! The egg glaze for the cheese bread is sure to take you by surprise, so do give it a try and be sure that your loved ones too will love it!

Summary

Health IndexAverageCourse
DishMain Ingredient
Interest Group

Ingredients

 Sugar1 Cup (16 tbs) (1/4 Cup Plus 1 Teaspoon)
 Salt1 Teaspoon
 Active dry yeast1 Tablespoon (1 Package)
 Unbleached flour5 Cup (80 tbs)
 Eggs2
 Cheese1 Pound, grated (Svenbo, Jarlsberg Or Swiss)
 Milk1 Cup (16 tbs)
 Unsalted butter1⁄2 Cup (8 tbs), melted and cooled to room temperature
 Egg1 , beaten

Nutrition Facts

Serving size: Complete recipe

Calories 6260 Calories from Fat 2385

% Daily Value*

Total Fat 271 g417.1%

Saturated Fat 163.5 g817.3%

Trans Fat 0 g

Cholesterol 1375.3 mg

Sodium 5088.9 mg212%

Total Carbohydrates 740 g246.6%

Dietary Fiber 21.4 g85.5%

Sugars 217.1 g

Protein 216 g431.1%

Vitamin A 166.4% Vitamin C 0.07%

Calcium 374.6% Iron 220.9%

*Based on a 2000 Calorie diet

Directions

In a small bowl stir 1 teaspoon sugar into 3 tablespoons warm water; stir in yeast and set aside until dissolved.
In large bowl, lightly beat eggs.
Mix in remaining sugar, milk, butter and salt.
Blend in the yeast mixture and then stir in 2 cups of flour to make a dough.
Stir in another 1 1/2 cups flour, turn the dough onto a work surface and knead in enough of the remaining flour to make a soft, smooth dough.
Knead the dough about 15 minutes more, or until it is smooth and satiny.
Place dough in lightly oiled bowl, turn it to lightly grease the surface, cover with a tea towel and allow it to rise in a warm place until double in bulk, about 1 1/2 hours.
Thoroughly grease a 9 inch pie pan.
Punch down dough and roll it into a 16 inch round.
Center dough in pie pan, pressing it snugly against the edges of the pan and allowing the excess to hang over.
Mound the cheese in the center and fold and pleat the dough into a turban shape by gathering it into 6 or 7 equally spaced folds, stretching the dough slightly as you draw each pleat over the filling.
Hold the ends of the dough in your hand, twist them together tightly on top.
Glaze the surface by brushing it with the lightly beaten egg.
Set it aside in a warm place and let it rise until double in bulk, about 45 minutes.
Bake bread at 325 degrees in center of oven for about 50 minutes, or until top is golden brown and bread sounds hollow when lightly tapped on the side.
Cool for 15 minutes, remove from pan and let rest another 30 minutes before slicing into wedges and serving.
NOTE TO COOK: This can be prepared ahead.
Just warm it at 300 degrees for about 5 minutes before serving.
If you live near the party you are bringing it to, warm it at home; wrap well in aluminum foil and transport.
It looks nice on a square or round cutting board.
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