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Name: Cheese Bread Zuder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: A 1/4-ounce package; (2 1/2; ; dice; 1 1/4 c milk; ; active dry yeast; ; large egg, beaten; 1/4 c Sugar; 1 1/2 ts Salt; 1 lb Whole milk mozzarella; cut; ; lightly; ; dice; 3/4 Stick unsalted butter; (6; 2 lg Eggs; unbeaten, plus 1; 1 lb Brick cheese or; 5 1/2 cups unbleached

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INGREDIENTS

A 1/4-ounce package; (2 1/2
; dice
1 1/4 c milk
; active dry yeast
; large egg, beaten
1/4 c Sugar
1 1/2 ts Salt
1 lb Whole milk mozzarella; cut
; lightly
; dice
3/4 Stick unsalted butter; (6
2 lg Eggs; unbeaten, plus 1
1 lb Brick cheese or
5 1/2 cups unbleached

Servings

INSTRUCTIONS

In a large bowl proof the yeast in 1/4 cup lukewarm water for 5 minutes, or until it is foamy. In a small saucepan melt the butter, add the milk, and heat the mixture to lukewarm. Stir the milk mixture into the yeast mixture, add the unbeaten eggs, the sugar, and the salt, combining the mixture well, and stir in 4 cups of the flour. Add 1 cup of the remaining flour, combine the dough well, and add enough of the remaining 1/2 cup flour to form a soft but smooth and elastic dough. Knead the dough on a lightly floured surface for 3 minutes, form it into a ball, and put it in a lightly buttered bowl, turning it to coat it with the butter. Let the dough rise, covered, in a warm place for 2 hours, punch it down, and let it rise again, covered, for 1 hour. Halve the dough and form the halves into balls. Put the halves in lightly buttered bowls, turning them to coat them with the butter, and let the dough rise, covered, in a warm place for 1 hour. On a work surface roll out 1 ball of the dough into an oval about 16 by 13 inches and sprinkle half of the mozzarella and half the brick cheese on a lengthwise half of the dough. Fold the other half of the dough over the cheese and seal the edges of the dough well, pinching them together. Transfer the dough to one half of a large buttered baking sheet, prick the top all over with a fork, and brush it lightly with half of the beaten egg. Make a second loaf with the remaining dough and cheese in the same manner and transfer it to the other half of the baking sheet. Prick the top of the dough all over with a fork and brush it lightly with the remaining beaten egg. Bake the breads in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are golden brown. Makes 2 loaves. Gourmet July 1990

NOTES

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Cheese Bread Zuder

A 1/4-ounce package; (2 1/2
 ; dice
1 1/4 c milk
 ; active dry yeast
 ; large egg, beaten
1/4 c Sugar
1 1/2 ts Salt
1 lb Whole milk mozzarella; cut
 ; lightly
 ; dice
3/4 Stick unsalted butter; (6
2 lg Eggs; unbeaten, plus 1
1 lb Brick cheese or
5 1/2 cups unbleached

In a large bowl proof the yeast in 1/4 cup lukewarm water for 5  minutes, or until it is foamy. In a small saucepan melt the butter,  add the milk, and heat the mixture to lukewarm. Stir the milk mixture  into the yeast mixture, add the unbeaten eggs, the sugar, and the  salt, combining the mixture well, and stir in 4 cups of the flour.  Add 1 cup of the remaining flour, combine the dough well, and add  enough of the remaining 1/2 cup flour to form a soft but smooth and  elastic dough. Knead the dough on a lightly floured surface for 3  minutes, form it into a ball, and put it in a lightly buttered bowl,  turning it to coat it with the butter. Let the dough rise, covered,  in a warm place for 2 hours, punch it down, and let it rise again,  covered, for 1 hour. Halve the dough and form the halves into balls.  Put the halves in lightly buttered bowls, turning them to coat them  with the butter, and let the dough rise, covered, in a warm place for  1 hour.    On a work surface roll out 1 ball of the dough into an oval about 16  by 13 inches and sprinkle half of the mozzarella and half the brick  cheese on a lengthwise half of the dough. Fold the other half of the  dough over the cheese and seal the edges of the dough well, pinching  them together. Transfer the dough to one half of a large buttered  baking sheet, prick the top all over with a fork, and brush it  lightly with half of the beaten egg. Make a second loaf with the  remaining dough and cheese in the same manner and transfer it to the  other half of the baking sheet. Prick the top of the dough all over  with a fork and brush it lightly with the remaining beaten egg. Bake  the breads in the middle of a preheated 400°F. oven for 20 to 25  minutes, or until they are golden brown.    Makes 2 loaves.    Gourmet July 1990

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Nutrition

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Serving Size: 1 Serving (1142g)
Recipe Makes: 1 servings

Calories: 642
Calories from Fat: 16 (2%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 6.1mg		2 %
Sodium 35.2mg		1 %
Potassium 230.7mg		6 %
Total Carbohydrate 159.4g		47 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 157g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 642

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