Savory Bubble Cheese Bread Recipe
Ingredients
| Flour | 7 Cup (16 tbs), divided | |
| Sugar | 2 Tablespoon | |
| Instant minced onion | 4 Teaspoon | |
| Salt | 2 Teaspoon | |
| Active dry yeast | 2 | |
| Caraway seeds | 1/2 Teaspoon | |
| Milk | 1 3/4 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| 1 teaspoon TABASCO pepper sauce | ||
| Shredded sharp Cheddar cheese | 2 Cup (16 tbs), divided | |
| 1 egg, lightly beaten | ||
Directions
In large bowl of electric mixer combine 2 1/2 cups flour, sugar, onion, salt, yeast and caraway seeds.
In small saucepan combine milk, water and butter.
Heat milk mixture until very warm (120° to 130°F); stir in TABASCO sauce.
With mixer at medium speed gradually add milk mixture to dry ingredients; beat 2 minutes.
Add 1 cup flour.
Beat at high speed 2 minutes.
With wooden spoon stir in 1 1/2 cups cheese and enough flour to make a stiff dough.
Turn dough out onto lightly floured surface.
Knead 8 to 10 minutes or until dough is smooth and elastic, adding as much remaining flour as needed to prevent sticking.
Place dough in large greased bowl and turn once to grease surface.
Cover with towel; let rise in warm place (90° to 100°F.) 1 hour or until doubled in bulk.
Punch dough down.
Divide dough into 16 equal pieces; shape each piece into a ball.
Place half the balls in well-greased 10-inch tube pan.
Sprinkle with remaining 1/2 cup cheese.
Arrange remaining balls on top.
Cover with towel; let rise in warm place 45 minutes or until doubled in bulk.
Preheat oven to 375°F.
Brush dough with egg.
Bake 40 to 50 minutes or until golden brown.
Remove from pan.
Cool completely on wire rack.
In small saucepan combine milk, water and butter.
Heat milk mixture until very warm (120° to 130°F); stir in TABASCO sauce.
With mixer at medium speed gradually add milk mixture to dry ingredients; beat 2 minutes.
Add 1 cup flour.
Beat at high speed 2 minutes.
With wooden spoon stir in 1 1/2 cups cheese and enough flour to make a stiff dough.
Turn dough out onto lightly floured surface.
Knead 8 to 10 minutes or until dough is smooth and elastic, adding as much remaining flour as needed to prevent sticking.
Place dough in large greased bowl and turn once to grease surface.
Cover with towel; let rise in warm place (90° to 100°F.) 1 hour or until doubled in bulk.
Punch dough down.
Divide dough into 16 equal pieces; shape each piece into a ball.
Place half the balls in well-greased 10-inch tube pan.
Sprinkle with remaining 1/2 cup cheese.
Arrange remaining balls on top.
Cover with towel; let rise in warm place 45 minutes or until doubled in bulk.
Preheat oven to 375°F.
Brush dough with egg.
Bake 40 to 50 minutes or until golden brown.
Remove from pan.
Cool completely on wire rack.
Chef
