3 1/2 cups bread flour (3 1/2 to 4 cups)
4 teaspoons sugar
1 package Rapid Rise Yeast
1 1/2 teaspoons salt
2/3 cup milk
1/2 cup water
2 eggs -- divided
1 cup finely shredded sharp Cheddar cheese (4 ounces)
2/3 cup finely chopped fresh callaloo leaves (patted dry and packed lightly)
1/3 cup freshly grated Parmesan cheese
- In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk and water until very warm (120º to 130ºF); gradually stir into dry ingredients. Stir in 1 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.
- Divide dough in half. Knead Cheddar cheese into one half of dough; set aside. Knead callaloo and Parmesan cheese into remaining half of dough. (Spinach dough may be slightly sticky and need additional flour.) Roll each to 15-inch rope. Arrange ropes side by side; twist together. Pinch ends to join. Place on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
- Lightly beat remaining egg; brush on top of dough. Bake at 375ºF for 20 to 25 minutes or until done. Remove from pan; cool on wire rack. Leftover bread should be stored, wrapped airtight, in refrigerator or freezer.
Yield: "1 Loaf"