Anita Fields/1st Place, Tennessee State Fair
SMOKIN' ALMOND CHEESE BREAD
1- 1/2 cup milk, scalded
1/4 cup margarine
1/4 cup sugar
1 Tbsp salt
1 pkg Fleischmann's Yeast
1/2 cup warm water
3 eggs
7 1/2 cups sifted bread flour, divided
Filling:
1 (8 oz) fresh smoked mozzarella cheese
3/4 cup chopped almonds
3 Tbsp butter
2 Tbsp liquid smoke
Heat and pour scalded milk over margarine, sugar and salt in medium bowl. Stir and cool slightly. Dissolve yeast in water, add to milk mixture. Add eggs and 6 cups of the flour. Beat until smooth. Add enough additional flour to make soft dough. Knead on floured surface until smooth and satiny (about 10 minutes). Put in large oiled bowl and cover to rise (about 1 1/2 hour). Punch down when doubled, then divide into 3 parts. Cut each part into 1 1/2-inch pieces. Layer with filling into 3 pie tins. Let rise bake at 350 for 15-20 minutes or until done.
Melt butter with liquid smoke. Sautee almonds in this butter and smoke mixture. Layer with small cubes of the cheese. Make two layers like this. Enjoy! Goes great with anything from the BBQ.
