Recipe: Three-Cheese Twist (yeast bread)

THREE-CHEESE TWIST

FOR THE DOUGH:
2 3/4 to 3 1/4 cups all-purpose flour, divided use
1 envelope Fleischmann's Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons olive or vegetable oil
1 egg
FOR THE CHEESE FILLING:
1 cup shredded sharp Cheddar cheese (4 ounces)
1/2 cup shredded Swiss cheese (2 ounces)
1/4 cup grated Parmesan cheese (1 ounce)

TO MAKE THE DOUGH:
In large bowl, combine 1 cup flour, undissolved yeast and salt.

Heat milk, water and oil until very warm (120 to 130 degrees F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

TO SHAPE AND FILL:
Roll dough to 18x12-inch rectangle. Evenly sprinkle cheeses to within 1/2-inch of edges. Beginning at long end, roll up tightly; pinch seam to seal. Place, seam side down, on greased large baking sheet.

With sharp knife, cut lengthwise down center of roll, about 1-inch deep, to within 1/2-inch of ends. Keeping cut side on top, fold in half to form "U" shape. Cross one side over other, curving open ends to form a "figure 8"; pinch ends to join. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

TO BAKE:
Bake at 350 degrees F for 35 to 40 minutes or until done, covering with aluminum foil after 25 minutes to prevent excess browning. Remove from pan; cool on wire rack.

Makes 1 loaf
Source: Fleischmann's Yeast