Recipe - Three-Cheese Twist

DOUGH
One half cup Milk
1 lg Egg
One fourth cup Water
3 tablespoon Olive or vegetable oil
1 teaspoon Salt
3 cup Bread flour
2 teaspoon Yeast; (Bread Machine Yeast
if using a bread machine)

FILLING
1 cup (4 ounces) shredded sharp
Cheddar cheese
One half cup Shredded Swiss cheese
One fourth cup Grated Parmesan cheese

* Since I make this with a bread machine I am going to give the
instructions for a bread machine.

Measure all dough ingredients into bread machine pan in order suggested by
manufacturer. Process on dough/manual cycle. To shape and fill: When cycle
is complete, remove dough to floured surface. If necessary, knead in
additional flour to make dough easy to handle. Role dough to 18in. x
12in. rectangle. Combine filling ingredients and sprinkle to within 1/2
in. of edges. Beginning at long end, roll up tightly; pinch seam to seal.
Place, seam side down, on large greased baking sheet. Form into "S" shape.
Tuck both ends under center of "S" to form a "figure 8"; pinch dough to
join. With sharp knife, cut down center of roll, about 1 in. deep, to
within One half in. of ends. Cover; let rise in warm, draftfree place until
doubled in size, about 3045 minutes. Bake at 350 degrees for 3540
minutes, covering with aluminum foil after 25 minutes to prevent excess
browning. Remove from pan; cool on wire rack.

Yield 1 loaf (12 servings)
My secretary doesn't like Swiss but went on and on about how good this
tasted. She had assumed I hadn't used Swiss cheese until she asked me when
I told her that yes it did have Swiss cheese in it. I have made it using
provalone instead of Swiss and really liked it as well. I'm sure I'll get
around to other combinations of cheese but really do like the original mix
so if you don't like Swiss cheese you might want to give this a try anyway.

Posted to FOODWINE Digest by Becky Holt becky@YOGI.NMMI.CC.NM.US on Apr
1, 1998