Italian Cheese Bread Ring

Try this exceptional no-knead, cheese-filled loaf any time you’re in the mood for something special. It’s almost like a sandwich in a loaf!

Bread
4-1 /2 to 5-1 /4 cups all purpose flour
1 /4 cup sugar
1-1 /2 teaspoon salt
2 packages active dry yeast
1 cup milk
1 cup water
1 /2 cup butter
2 eggs
2 tablespoons sesame seed

Filling
4 ounces (1-cup) shredded mozzarella cheese
1 /2 teaspoon dried Italian seasoning
1 /4 teaspoon garlic powder
1 /4 cup butter, softened

Directions:
In large bowl, combine 2-1 /2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat milk, water and 1 /2 cup butter until very warm (120 to 130 degrees). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat three minutes at medium speed. By hand, stir in remaining 2 to 2-3 /4 cups flour to form a still batter.

Generously grease 12-cup Bundt or 1-inch tube pan; sprinkle with sesame seed. In small bowl, combine all filling ingredients; mix well. Spoon half of batter into greased pan; spoon filling mixture evenly over batter to within 1 /2 inch of sides of pan. Spoon remaining batter over filling. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 30 minutes.

Heat oven to 350 degrees. Uncover dough. Bake 30 to 40 minutes or until golden brown and loaf sounds hollow when lightly tapped. Immediately remove from pan; cool on wire rack. Serve warm or cool.

Yield: 24 servings

High altitude: No change

Nutrition information per serving:
Calories: 190
Protein: 5g
Carbohydrate: 24g
Fat: 8g
Sodium: 240mg