Cheese Herb Bread
|Water||1⁄2 Cup (8 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Dry yeast||1 Tablespoon|
|Process cheese spread||5 Ounce|
|All purpose flour||2 Cup (32 tbs), divided|
|Grated parmesan cheese||2 Tablespoon|
|Poppy seeds||1 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
Combine water, shortening, sugar, and salt in a large glass bowl; micro wave at HIGH for 2 1/2 minutes or until shortening melts.
Cool to lukewarm (105Â° to 115Â°).
Add yeast, cheese spread, 1 cup flour, and egg to liquid mixture; beat 30 seconds at low speed of an electric mixer, scraping sides of bowl.
Beat 3 minutes at high speed.
Stir in remaining 1 cup flour.
Turn dough out onto a lightly floured surface, and knead 1 to 2 minutes.
Roll dough into a 9-ihch circle.
Place dough in a well-greased 9-inch pie plate, and set in a larger, shallow dish; pour about 1 inch hot water in bottom dish.
Cover dough loosely with waxed paper.
Micro wave at MEDIUM LOW (30% power) for 2 minutes; let stand in oven 5 minutes.
Repeat microwaving and standing 3 times or until dough is doubled in bulk.
Remove from oven, and remove waxed paper.
Place butter in a custard cup; micro wave at HIGH for 35 seconds or until butter is melted.
Brush over loaf.
Combine remaining ingredients, and sprinkle over loaf.
Place pie plate with loaf in microwave oven on an inverted custard cup or saucer.
Microwave at MEDIUM (50% power) for 6 to 8 minutes or until surface springs back when touched lightly with finger, giving dish a quarter-turn at 2-minute intervals.
Remove from micro wave, and place pie plate on foil.
Let stand 5 minutes.
Remove from pan, and cool.