Golden Cheese Wheel
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||3⁄4 Cup (12 tbs) (At 110 To 115 F)|
|All purpose flour||2 Cup (32 tbs)|
|Cooking oil||2 Tablespoon|
|Egg||1 , beaten|
|Shredded muenster cheese||12 Ounce (3 Cups)|
|Snipped parsley||1⁄2 Cup (8 tbs)|
|Garlic salt||1⁄2 Teaspoon|
|Egg||1 , slightly beaten|
|Sesame seed||1 1⁄2 Teaspoon|
In a bowl soften yeast in the warm water.
Beat in 1 cup of the flour, the cooking oil, the 1/2 teaspoon sugar, and salt.
Stir in as much of the remaining flour as you can mix in using a spoon.
On lightly floured surface knead in remaining flour to make a moderately stiff dough.
Continue kneading till dough is smooth and elastic (5 to 8 minutes).
Place in a lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (about 1 hour).
Punch dough down; divide into two portions.
Cover and let rest for 10 minutes.
On a lightly floured surface, roll one portion to a 13-inch circle.
Place circle on a greased 12-inch round baking pan.
Combine 1 beaten egg, cheese, parsley, garlic salt, and pepper.
Spread over dough.
Roll remaining half of dough to a 13-inch circle.
Place atop filling.
Trim and flute edges.
Bake in a 400°F oven for 20 minutes.
Remove from oven.
Brush top of wheel with a mixture of the remaining egg and the 1 tablespoon water.
Sprinkle with sesame seed and sugar, if desired.
Bake for 12 to 15 minutes more.
While wheel is still hot, cut it into narrow wedges.