| Dough 2 T dry yeast (2 pkgs) l t & l/2 T sugar 1/4 c. warm water 1 c. lukewarm milk 3-1/2 - 4 c. flour 8 T soft butter 2 t. salt Cheese filling 2 # Jarsburg or Munster cheese 2 T butter softened 2 T parsley Directions: Soften yeast in 1/4 c. water & sugar Add milk & slowly beat in flour, salt & buter Cover and rise (approx 1 hour) Divide in 1/2 & roll out into 20'' diameter circle Put 1/2 filling in middle & pleat into center Repeat on other half of dough |
| 1/2 cup butter, melted 2 TBSP lemon juice 2 TBSP dijon mustard 1 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp celery salt 1 round loaf sourdough bread 1 pound monterey jack cheese, cut into thin slices Directions: In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1-in slices to within 1/2 in of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread. Wrap loaf in foil; place on baking sheet. Bake at 350 for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted. |
