bakekrazy

Here is a great bread that is packed with cheese and garlic and you can serve it at any occasion.
You can make one large loaf or four smaller loafs

The Dough

1 1/2 cups of warm water (110F)
2 tablespoons rapid-rise yeast
1/4 cup olive oil
4 teaspoons sugar
2 1/2 teaspoons salt
1 tablespoons of your favorite Italian seasoning
1 tablespoon of seasoned salt (Lawrey)
2 teaspoons garlic powder
1/2 cup Panko
5 cups bread flour

Filling

1/2 cup mayo
3 tablespoons olive oil
1 tablespoon lemon juice
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons crushed fresh garlic
3 tablespoons minced fresh parsley

Topping

1 egg (for egg wash)
pinch of salt and pepper
pinch garlic powder
shredded Parmesan cheese
shredded mozzarella cheese
olive oil

Drizzle a little olive oil in a 10″ cake pan or if you choose, 4 small bread pans. Make sure to coat the sides and bottom well, then cover the bottom with Panko . Place the pan or pans onto a parchment covered baking sheet, then set aside.

Add the yeast to the warm water and whisk together to dissolve. Allow the solution to sit for 3 – 4 minutes. Add in the oil, sugar, salt, seasoning salt, Italian seasoning, garlic powder and 4 cups of flour. Mix together in a stand mixer with a dough hook allowing the dough to knead at the lowest setting. This should take 5 to 10 minutes, add in enough of the rest of the flour to form a soft dough. (You may need more or less depending on the texture of your dough. If the dough is to sticky add in a little more flour, if its to dry try adding just a drip of warm water)

Remove the dough hook and spray the dough lightly with a nonstick cooking spray. Cover the bowl with clear sandwich wrap and place it into your microwave and allow to proof. (the one thing I do to speed up the proofing is to place a measuring cup of heated water in the microwave with the dough, then close the door) Let the dough raise until its almost double in size 45 – 60 minutes.

While your waiting let make the filling. Using a food processor add all of the filling ingredients and process for approximately 2 minutes until you have a spreadable type mixture.

Once proofed, turn the dough onto a lightly floured surface and gently deflate. Pat and roll into a large round about 1/2″ thick (or if your making 4 smaller loafs cut the dough into 4 equal parts then roll them out) Spread the filling onto of the dough then roll it up snugly but not too tight. Pinch the ends and coil it into the baking pans, brush with egg wash and sprinkle with mozzarella and parmesan cheese, garlic powder, salt, pepper and drizzle olive oil. Place back into the microwave and proof for another 45-60 minutes allowing the dough to double in size.

Preheat the oven at 350 degrees and bake for 45 minutes. Cool slightly before cutting.