Thursday, December 23, 2010

Day 354:Herbed Cheese Ring

I found this recipe in a Taste of Home magazine.  Its perfect paired with soup.  I got busy and forgot to put the topping on, but it was still great!

Herbed Cheese Ring
10" dutch oven

1 pkg. active dry yeast
1/4 cup warm water
1 cup warm milk
1/4 vegetable oil
2 Tbs. honey
1 egg
1 tsp. salt
1 cup whole wheat flour
2 1/2 cups white flour
1 tsp. each dried oregano, basil and rosemary, crushed


2 cups shredded cheddar cheese
1/2 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. paprika


1 egg, beaten
2 tsp. sesame seeds
4 tsp. grated Parmesan cheese

In a mixing bowl, dissolve yeast in warm water.  Add the milk, oil, honey, egg, salt, whole wheat flour, 1 cup of white flour and herbs; beat until blended.  Stir in enough remaining flour to form a soft dough.  Cover and let rise for 1 hour or until doubled.  Punch the dough down and turn onto a floured surface; divide in half.  Roll into a 15 x 10 inch rectangle.  Combine filling ingredients and sprinkle half over the dough.  Roll up jelly roll style, starting with the long end.  Pinch seams to seal.  Place seam side down and bring the ends together to form a ring, pinching the ends to seal.  With a sharp knife, cut 1/2 inch slashes at 2 inch intervals. Carefully transfer to a greased dutch oven.  Repeat with the remaining dough. 
Cover and let rise for 30 minutes.  Brush each ring with egg; sprinkle with sesame seeds and Parmesan.  Bake at 350° for 25 minutes or until golden brown.  Use 1 1/2 rings on top and 1 ring on the bottom.  Makes 2 loaves.

The Finished Product

The Review

The whole family loved this.  We served it with Ham Bone Soup that I made using the last of the Honey Baked Ham and the kids liked the bread better than the soup.  Which is saying something because they devoured the soup.  I think next time I'll reduce the amount of herbs just a little and maybe mix in some Monterrey Jack cheese (just because I like it), but other than that, it was really good.  Grade A.

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