TWO-CHEESE AND SPINACH TWIST

1 POUND RECIPE:
1/2 cup milk
1/3 cup water (70 to 80 degrees F)
2 large eggs, divided use
1 teaspoon salt
2 1/2 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons Fleischmann'sŪ Bread Machine Yeast
2/3 cup finely shredded sharp Cheddar cheese
1/2 cup finely chopped fresh spinach leaves (patted dry and packed lightly)
1/4 cup freshly grated Parmesan cheese

1 1/2 POUND RECIPE:
2/3 cup milk
1/2 cup water (70 to 80 degrees F)
2 large eggs, divided use
1 1/2 teaspoons salt
3 1/2 cups bread flour
4 teaspoons sugar
2 teaspoons Fleischmann'sŪ Bread Machine Yeast
1 cup finely shredded sharp Cheddar cheese
2/3 cup finely chopped fresh spinach leaves (patted dry and packed lightly)
1/3 cup freshly grated Parmesan cheese

Measure milk, water, 1 egg, salt, flour, sugar and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough in half.

Knead Cheddar cheese into one half of dough; set aside.

Knead spinach and Parmesan cheese into remaining half. (Spinach dough may be slightly sticky and need additional flour.)

Roll each to 15-inch rope. Arrange ropes side by side; twist together. Pinch ends to join. Place on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Lightly beat remaining egg; brush on top of dough.

Bake in a preheated 375 degree F oven for 20 to 25 minutes or until done. Remove from pan; cool on wire rack. Leftover bread should be stored, wrapped airtight, in refrigerator or freezer.

Makes 1 Twist
Source: Fleischmann's Yeast