1 c Warm Water
1 ts Sugar
1 pk Active Baker’s Yeast
2 1/2 c All-Purpose Flour
1/2 c Whole Wheat Flour
2 tb Oil
1/2 ts Salt
4 oz Emmenthaler Or Gruyere
-Cheese; grated, at room
— temperature
4 oz Cream Cheese; room
-temperature
2 tb Chives; minced
1/2 ts Caraway Seed
Cornmeal
1 Egg; beaten
Mix 1/4 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 3/4 cup water. Knead for 10 minutes or until
elastic. Place in an oiled bowl, cover and let rise in a draft-free 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 10-by-18 inches. Spread filling evenly over the
surface of the dough, leaving a half-inch edge all around. Roll up
rectangle, starting with a short-side. Pinch the ends and the seam to
seal. Place the bread roll, seam-side 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 1/8-inch 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.
Yields
1 Servings
