Yugoslavian Cheese Bread Recipes

Steps:

• Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
• Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
• Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
• Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten the balls out into thick rectangles. Place the rectangles of dough onto a greased baking sheet. Brush the tops with a thin coat of olive oil. Let rest for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C) while the dough rests.
• Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the top of the rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.

Steps:

• Sprinkle the yeast over the warm milk in a small bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir the warm water and sugar into the yeast mixture.
• Stir the flour and salt together in a separate bowl; add all but about 1/2 cup of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
• Deflate, or 'punch down,' the dough and turn out onto a work surface lightly dusted with flour; knead for about 5 minutes. Return the dough to the bowl, cover again with a light cloth, and allow the dough to again rise until doubled in volume, about 30 minutes more.
• Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Deflate the dough and turn turn out onto a work surface lightly dusted with flour; knead lightly. Place the dough onto the prepared baking sheet; shape into an oval about 1/2-inch thick. Set aside to rise a third time for about 30 minutes.
• Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.

Steps:

• Combine all of the ingredients and pour into a greased 9" X 13" baking pan. You may want to add chopped jalepeno for extra zip. Bake at 350 degrees for 45 minutes and ENJOY.

Steps:

• Make Quick Yeast Dough.
• Lightly butter 6-cup kugelhopf or tube pan. Evenly space 10 almonds in bottom of pan.
• Place toasted almonds, the chocolate, and confectioner's sugar in food processor fitted with steel blade; process with on/off pulses until coarsely chopped, then process without stopping until finely ground, about 1 minute.
• Heat butter and milk in small saucepan to boiling. Turn on processor and add liquid through feed tube; process 45 seconds. Add liqueur, if desired, and process just until blended.
• Roll out dough on lightly floured surface into 14x5-inch rectangle. Divide almond filling in half and roll each half into 12-inch long rope. Arrange pieces of filling along opposite long sides of dough 1 inch from edge. Brush center of dough lightly with water. Fold outer edges of dough over filling and foll up sides until they meet in center. Brush dough at center with water and fold bread lengthwise. Pinch to seal rolls together.
• Moisten ends with water and place loaf seam side up in prepared pan. Pinch ends together. Bruch dough lightly with water. Cover with plastic wrap and set aside in warm place until risen by half, 35-45 minutes.
• Heat oven to 400 degrees.
• With kitchen shears, make 6 evenly spaced snips in dough. Brush loaf thoroughly with water.
• Bake 5 minutes. Reduce heat to 350 degrees; bake 15 m inutes longer.
• Let cool in pan 5 minutes; invert onto wire rack to cool completely. Sift confectioner's sugar over cooled loaf. Cut into 10 equal slices.

Steps:

• Thaw phyllo dough according to package directions. Prepare filling ingredients before removing from package.
• To prepare filling, mix eggs and all three cheeses.
• Melt butter.
• Remove dough from package, placing it on a clean cloth. Cover with a lightly moistened cloth. Everytime you remove sheets of dough, replace the top covering cloth so that your dough does not dry out.
• Spread some butter on pan. Place two sheets of dough on yet another cloth. Sprinkle butter on the sheets. Put two more sheets on top of it; sprinkle with butter again. Add fifth sheet of dough.
• At one end of sheets (length wise), about 3 inches from the long edge, place several scoops of the mixture in a log shape. Do not place cheese all the way to the sides; leave a couple inches bare. Roll up. Tucking side edges under the roll, place roll in pan, seam side down. Put more butter on top.
• Repeat process for more rolls. It works best if pan is filled with rolls. I use a pan typically used for single layer cakes.
• Bake at 375 degrees for anywhere from 30 - 60 min, until golden brown.
• Let them rest for a little before cutting.

Steps:

• Preheat oven to 350°. Grease 13 x 9 x 2-inch baking pan.In a large bowl, combine baking mix, Monterey Jack cheese, onion, eggs, buttermilk, butter or margarine, spinach, cornmeal, cottage or ricotta cheese, mint and pepper until blended. Spread in baking pan.Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cut into squares. Serve hot.