Recipe - Farm Rolled Cheese Bread

1 cup Warm Water
1 teaspoon Sugar
1 pack Active Baker's Yeast
2 One half cup AllPurpose Flour
One half cup Whole Wheat Flour
2 tablespoon Oil
One half teaspoon Salt
4 ounce Emmenthaler Or Gruyere
Cheese; grated, at room
temperature
4 ounce Cream Cheese; room
temperature
2 tablespoon Chives; minced
One half teaspoon Caraway Seed
Cornmeal
1 Egg; beaten

Mix One fourth cup water, the sugar, and the yeast in a small bowl. Let rest for
10 minutes. In a food processor or by hand, mix the yeast mixture, flours,
oil, salt and the remaining Three fourths cup water. Knead for 10 minutes or until
elastic. Place in an oiled bowl, cover and let rise in a draftfree area
until doubled in bulk, 1 to 2 hours. Mix the cheeses with the chives and
caraway seeds. On a floured surface roll out the dough to a rectangle
measuring approximately 10by18 inches. Spread filling evenly over the
surface of the dough, leaving a halfinch edge all around. Roll up
rectangle, starting with a shortside. Pinch the ends and the seam to
seal. Place the bread roll, seamside down, on a baking sheet sprinkled
with cornmeal. Let the bread rise for 45 to 60 minutes. Preheat the oven
to 350 degrees. Cut a slit 1/8inch wide down the middle, along tbe top of
the loaf. Brush with beaten egg. Bake for 55 to 60 minutes in the
preheated oven. Cool before slicing. Makes 1 loaf.

From: RobieLynn@aol.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Hawthorne Valley Farms, Ghent, New York