Two-Cheese and Callaloo Twist

  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
  1. 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.
  2. 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.
  3. 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"

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