SWEET CHEESE FILLED BREAD
Makes 1 large loaf
Ingredients
• 3 cups grated Cabot 50% Reduced Fat Cheddar (about 12 ounces)
• 2 cups grated Cabot Monterey Jack (about 8 ounces)
• 1/4 cup ginger preserves, melted
• 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
• 2 large eggs, lightly beaten
• 1 1/2 pounds frozen bread dough, thawed
• 2 tablespoons Dijon mustard
Directions
1. Preheat oven to 375°F. Coat 10-inch pie dish with nonstick cooking spray.
2. In large bowl, stir together cheddar and Monterey Jack, ginger preserves, tarragon and half of beaten eggs; set aside.
3. On lightly floured board, roll bread dough out into approximate 24-inch round. Press round into prepared dish, leaving generous overhang. Spread mustard over center portion of dough.
4. Spoon cheese mixture on top, mounding in center. Bring dough up over cheese mixture, pleating in excess and twisting into knob on top to seal. Brush with remaining egg.
5. Bake for 45 to 55 minutes, or until golden and baked all the way to center (if browning too quickly, cover loosely with aluminum foil).
6. Cool completely before cutting into wedges to serve.
Nutrition Analysis
Calories 321 , Total Fat 15g , Saturated Fat 9g , Sodium 653mg , Carbohydrates 28g , Dietary Fiber <1g , Protein 21g , Calcium 414mg
Recipe & photo from Cabot Creamery Cooperative
www.cabotcheese.com
Recipe courtesy of Ethel G. Hofman, Kosher Food Consultant
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