Number of servings: 2 loaves
Nothing smells better than homemade bread, particularly if there is cheese in the recipe.
Ingredients:
• 1,75 to 2 litres (7 to 8 cups) all-purpose flour
• 2 packages active dry yeast
• 15 ml (1 tbsp) sugar
• 15 ml (1 tbsp) salt
• 6 eggs at room temperature
• 250 ml (1 cup) plain yogurt
• 500 ml (2 cups) shredded mozzarella cheese
• 125 ml (1/2 cup) hot tap water at 50 ºC to 55 ºC
(120 ºF to 130 ºF)
Directions: Combine 500 ml (2 cups) flour, yeast, sugar and salt in a mixing bowl. Stir eggs, yogurt, 375 ml (1 1/2 cups) cheese and water into flour mixture. Beat until smooth, about 3 minutes on high speed of
electric mixer. Stir in enough more flour to make a soft dough. Turn dough onto a floured surface. Knead until smooth and elastic (5 to 8 minutes). Place in an oiled bowl; turn to oil top of dough. Cover; let rise in a warm place until double in bulk (about 1 hour). Punch dough down. Divide in half; shape into loaves, and place in 2 greased loaf pans. Cover; let rise until double, about 30 minutes. Top loaves with remaining cheese. Bake at 190 ºC (375 ºF) 30 minutes or until done.
Recipe and photo : Cooking with cheese, Delair Publishing Company.
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Mozzarella egg bread
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