| Author |
Message |
    
Rosemary
My Weather
| | Posted on Saturday, September 17, 2005 - 11:09 pm EST : |   
 |
From the Cabot cheese site, doesn't this sound absolutely wonderful?? I'm going to make this Monday.
Sweet Cheese-Filled Bread
Makes 1 large loaf
3 cups grated Cabot 50% Light Cheddar (about 12 ounces)
2 cups grated Cabot Monterey Jack (about 8 ounces)
1/4 cup ginger preserves, melted
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
2 large eggs, lightly beaten
1 1/2 pounds frozen bread dough, thawed
2 tablespoons Dijon mustard
1. Preheat oven to 375°F. Coat 10-inch pie dish with nonstick cooking spray.
2. In large bowl, stir together cheddar and Monterey Jack, ginger preserves, tarragon and half of beaten eggs; set aside.
3. On lightly floured board, roll bread dough out into approximate 24-inch round. Press round into prepared dish, leaving generous overhang. Spread mustard over center portion of dough.
4. Spoon cheese mixture on top, mounding in center. Bring dough up over cheese mixture, pleating in excess and twisting into knob on top to seal. Brush with remaining egg.
5. Bake for 45 to 55 minutes, or until golden and baked all the way to center (if browning too quickly, cover loosely with aluminum foil).
6. Cool completely before cutting into wedges to serve.
Recipe courtesy of Ethel G. Hofman, Kosher Food Consultant
Nutrition Analysis
Weight per Serving
Calories
Calories from Fat 123g
321
129
Total Fat 15g
Saturated Fat 9g
Cholesterol 85mg 22%
44%
28%
Sodium 653mg
Total Carbohydrate 28g
Dietary Fiber Less than 1g 27%
9%
Calcium 414mg
Protein 21g 41%
40% of Calories from Fat
34% from Carbohydrates
26% from Protein
Rosemary
- CT,
Zone "5"
|
Monique
My Favorite Photo
My Garden Journal
My Weather
My Garden
My Time
| | Posted on Sunday, September 18, 2005 - 08:57 am EST : |
|
It will look like a Tajine! Do you have your camera back? I'd love to see a pic..Maybe the site has one.....It's fun being excited by a recipe..I know I need a life:)
Monique Quebec Zone 5 |
|
