Crusty Cheese Bread
|Dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs), divided|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Instant non fat dry milk powder||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Eggs||2 , beaten|
|Cheese topping||1⁄4 Cup (4 tbs)|
Combine yeast and honey in 1/4 cup warm water, stirring well.
Position knife blade in food processor bowl, add flour, dry milk powder, butter, and salt.
Top with cover and process until well blended.
Add yeast mixture and 1 egg to flour mixture, process until well blended.
With the processor running, pour remaining 1/4 cup warm water through the food chute in a slow, steady stream.
Process until well blended.
Let dough stand 1 1/2 minutes.
Place dough in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Divide dough into 2 equal portions.
Pat each portion evenly into a greased 8-inch round cakepan.
Beat remaining egg, brush tops of dough with beaten egg, and sprinkle with Cheese Topping.
Let rise in a warm place (85Â°), free from drafts, 1 hour.
Bake at 375Â° for 18 to 20 minutes.
Remove bread from pans, let cool on wire racks.
To serve, cut bread into wedges.