1 package active dry yeast
1/4 cup warm water (110 - 115 degrees)
1 cup warm milk (110 - 115 degrees)
1/4 cup vegetable oil
2 tablespoons honey
1 egg
1 teaspoon salt
1 cup whole wheat flour
2 1/2 cups all-purpose flour
1 teaspoon each: dried oregano, basil, and crushed rosemary
FILLING:
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon paprika
TOPPING:
1 egg, beaten
2 teaspoons sesame seeds
4 teaspoons grated Parmesan cheese
In large mixing bowl, dissolve yeast in warm water. Add milk, oil, honey, egg, salt, whole wheat flour, 1 cup all-purpose flour, and herbs. Beat until blended. Stir in enough remaining all-purpose flour to form a soft dough. Cover and let rise till double, about one hour.
Punch down dough and turn onto a floured surface. Divide in half. Roll one portion into a 15X10-in rectangle. Combine filling ingredients and sprinkle half over dough. Roll up jelly-roll style, starting with a long side. Pinch seams to seal. Place seam side down on a greased baking sheet. Pinch ends together to form a ring. With a sharp knife, cut 1/2-inch slashes at 2-in intervals. Repeat with remaining dough and filling.
Cover and let rise in a warm place until doubled, about 30 minutes. Brush each ring with egg. Sprinkle with sesame seeds and Parmesan cheese. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks. Makes 2 loaves. Enjoy!
Click here for a printable version of this recipe.
