2 cups Flour
3 tablespoons Oil
3/4 cup Plain yoghurt
1 tablespoon Cornstarch
3/4 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Feta cheese "Or"
1/4 cup Roquefort cheese
1 cup Grated mozzarella ( or Georgian suluguni cheese )
1 Egg beaten
1 teaspoon Unsalted butter

In medium bowl with wooden spoon beat in 1/3 cup flour with oil. add yoghurt and mix well. Then stir in 1/3 cup more flour. Sift cornstarch , baking soda and salt and stir in flour mixture.Gradually stir in enough remaining flour to make a soft but not sticky dough.Lightly dust with flour and cover with a kitchen towel and let rest at room temp, 1 to hours. If using feta, soak in water 10 minutes and drain and crumble. In medium bowl mix feta or roquefort and mozzarella and egg.. Shape cheeses into 2 medium balls and set aside. Divide dough into 2 portions and roll each into a balls. On floured surface flatten each ball into a 7 inch round. With floured hands gently rotate dough and pull into a 10 inch circle, 1/4 inch thick.Be careful not to tear dough. Pat each cheese ball into a 5 inch circle on center of dough.Gently pull up edges of dough pleating and pinching to enclose cheese. Pat into a 7inch round.Heat a large cast iron or non stick skillet over low heat for 3 minutes. Lightly film skillet with melted butter. Place bread seam side up into skillet. Cover and cook for 12 minutes over very low heat, shaking pan ocassionally.Uncover and flip bread over, cover and cooking over low heat until deep golden brown, about 12 minutes.Lightly brush top of bread with butter and let bread stand for 5 minutes. Use a serrated knife to cut bread and serve warm.

Italian Cheese Bread - With a shortcut rising method

2 1/4 oz pkgs dry yeast
1 cup margarine
6 large eggs
4 1/2 cups all-purpose flour -- sifted
1 teaspoon salt
2 teaspoons sugar
1/4 pound Swiss cheese
1/4 pound sharp cheddar cheese
1/2 cup Parmesan cheese -- grated

Dissolve yeast in 1 cup of warm water. In a large mixing bowl,
beat margarine until fluffy. Beat eggs in another bowl until light.
Add eggs to margarine, blending well. Stir in dissolved yeast water.

Sift flour, salt and sugar together. Gradually add to egg mixture,
continue to beat until satiny.

Cut Swiss and cheddar cheese into 1/4 inch cubes. Stir cubed cheese
and Parmesan cheese into mixture. Place dough in a 4 quart greased
glass mixing bowl. Cover and let rise until doubled in volume.
(see shortcut rising method, at bottom) With spoon, gently stir
(do not punch). Cover bowl and let rise until doubled, again. Grease a
10-inch tube pan. Gently stir dough down. Pour or drop by spoonfuls into
pan.

Let rise again until doubled. (see shortcut rising method at bottom)
Bake in a preheated 400F oven 35 - 40 minutes. Use cake tester to test
for doneness. Cool 10 minutes out of oven. Lift bread out by tube
and cool 20 more minutes. Eat while warm or cool. Delicious with a cool
glass of milk!

Shortcut rising method:

1. Bring 3 1/2 cups water to boil in a 1-quart glass bowl on high,
7-8 minutes. Place glass mixing bowl containing dough in microwave
on top of bowl of boiling water (make sure both bowls fit in microwave
before you begin). Microwave on warm (10%) 5 minutes, or defrost setting
for 2 minutes.
2. Let dough rise in warm place 20 to 30 minutes until doubled
in bulk.
3. With spoon, gently stir (follow recipe instructions).
4. Again, bring 3 1/2 cups water to boil in bowl. Repeat steps
1 and 2.
5. Follow recipe instructions for baking in a tube pan.
Later if you want to warm just one slice of bread, wrap it in
wax paper and microwave on high (100%) 20 seconds.

Beer Cheese Peasant Bread

1-1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup quick-cooking oats
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 can (12 oz.) beer
1/4 cup butter or margarine, melted
1 egg, beaten
1-1/2 cups (6 oz.) Sargento Classic Supreme Shredded Mild Cheddar Cheese
2 tablespoons toasted wheat germ

In large bowl, combine flours, oats, sugar, baking powder and salt. Add beer, butter and egg, mixing just until moistened. Stir in Cheddar cheese. Spread into greased 8-inch round cake pan. Sprinkle with wheat germ. Bake at 375ƒF 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

JalapeÒo Cheese Bread

Serves 6.

About 8 cups all-purpose flour
1 pound cheddar cheese, grated (~5 cups)
3/4 cup minced jalapeÒos*
1/2 cup sugar, divided
1-1/2 teaspoons salt
2 cups hot water (105F - 115F)
3 packages dry yeast
2 tablespoons plus 2 teaspoons lard or vegetable oil

* If your jalapeÒos are fairly mild, increase amount used by about 1/4 cup. Fresh jalapeÒos are preferred; if you have
to use pickled ones, rinse as much vinegar from them as possible.

1.In a very large bowl, combine 7 cups of flour, cheese, jalapeÒos, 7 tablespoons sugar and the salt; mix well.
2.In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved. Add the lard or oil to the liquid mixture, stirring until lard is melted.
3.Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
4.Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking. Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. (If dough hasn't doubled in size after 1 hour, place in slightly warmer place.) Punch down dough.

1.Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. [Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.]
2.Place in 3 greased 8.5 x 4.5 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour. Bake at 325F until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.
3.To make rolls: Pinch off dough and roll into 1-1/2 inch balls until very smooth. Place in a greased 13 x 9 inch baking pan with rolls snugly touching each other and the sides of the pan. cover and let rise again until doubled in size, about 45 minutes to 1 hour. Bake as directed above.

To test doneness

Carefully remove one loaf or roll from pan; bottom should be evenly dark, golden brown, and when bottom and sides are gently squeezed, they should spring back into place. In high humidity areas, store in paper bags or bread box (instead of air-tight containers) so the bread can breathe.

Makes 3 loaves or 2-1/2 dozen rolls.

Sun Dried Tomato & Garlic Herb Cheese Bread

Ingredients:

5 cups unbleached self rising flour
2 packs active dry yeast
1 Tbs sugar
1 Tbs kosher salt
2 Tbs extra virgin olive oil
1 1/2 cups water (more if needed)

Place water (105 degrees) in large bowl
add sugar and sprinkle yeast. set aside for 15 minutes until yeast is disolved and bubbly. Add oil, flour, salt mix until combined. Turn out on floured surface and kneed in the following.

1/2 cup rehydrated sundried tomatoes
(microwave in covered dish w/ water 1 min)
1/2 cup (yes 1/2 cup) chopped garlic
15 fresh coarse chopped basil leaves
1/2 cup mozzarella cheese
1/2 cup sharp cheddar cheese

Place in lightly greased bowl and proof covered for 45 minutes in oven with light on

Grease two loaf pans generously with olive oil and dust inside with the following dry mixed spices: 1/2 t thyme, 1/2 t oregano ‡ t basil, 1/2 t ground fennel, 1 t fresh ground black pepper. Reserve some for the tops. Remove dough and divide. Shape and place gently into loaf pans avoiding contact with sides. Drizzle tops with olive oil and dust with reserved spices and another dash of kosher salt. coat tops with fresh grated parmesian cheese (as much as you can get to stick).

Bake at 375 degrees for 10 minutes. Turn oven off and bake for additional 30 minutes until tops are quite dark and bread sounds hollow when thumped. Great by itself, better if served with pasta and tomato meat sauce and a big glass of cabernet. If any is left, also makes
wonderful croutons if cubed and tossed with a little olive oil in a hot skillet.