SCROLL DOWN FOR COMPLETE RECIPE LISTED IN THE DESCRIPTION BOX. This version has a bit of a spicy kick which pairs very well with the cheese. You can scale it back or omit the chili flakes altogether if desired.
Recipe below is for a 1-1/2 lb loaf:
"Cheese Swirl Bread"
2/3 c. Milk
1/4 c. Water
1 Egg
3 c. Bread Flour
2 T. Sugar
3/4 t. Salt
1 t. Active Dry Yeast
* Make sure all ingredients are room temperature for best results.
Filling:
1/2 c. Grated Parmesan cheese
1 c. Shredded mozzarella cheese
1/2 t. each: Chili pepper flakes, onion powder, garlic powder, chives, shallots, ground black pepper, salt.
With the kneading paddle in place, add first 7 ingredients to the bread maker pan. Place pan in the machine and use the 'dough' cycle. When cycle is finished, remove dough from pan and on lightly floured surface, roll out into a rectangle.
In a small bowl add all of the dry herb/spice ingredients and mix together. Sprinkle the herb mixture over the surface of the rolled dough. Using your rolling pin, gently roll over the herbs to press into the dough. Next evenly sprinkle the Parmesan cheese over the herbs, then sprinkle the mozzarella cheese. Again, gently press into dough. Roll up the dough starting on shorter end, rolling tightly and sealing the edge. With seam side down, pinch the ends and tuck under on each side of roll. Remove kneading paddle from pan and gently place dough back into the pan. Place in bread machine but DO NOT turn on. Allow dough to rise until doubled in size, about 30-40 minutes. When doubled, use 'bake' cycle to finish loaf. Remove loaf from baking pan and allow to cool completely on cooling rack before slicing. Enjoy!

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