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Print this Recipe    Thyme Cheese Loaf

Thyme-Cheese Bubble Loaf

1 pkg active dry yeast
1 tsp sugar
1 c warm water
3 cups all-purpose flour
1 tsp salt
2 T vegetable oil
1 c shredded Monterey Jack cheese (4 oz)
4 T butter, melted
1/4 c chopped parsley
3 tsp finely chopped fresh thyme or 3/4 tsp. dried leaves, crushed

To proof yeast, sprinkle yeast and sugar over warm water in small
bowl, stir until yeast is dissolved. Let stand 5 minutes until
mixture is bubbly.

Combine flour and salt in food processor. With food processor
running, add yeast mixture and oil. Process until mixture forms
dough that leaves side of bowl. If dough is too dry, add 1 to 2
tablespoons water. If dough is too wet, add 1 to 2 tablespoons
additional flour until dough leaves side of bowl. Dough will be
sticky.

Place dough in large greased bowl. Turn dough over so that top is
greased. Cover with towel, let rise in warm place about 1 hour or
until doubled in bulk.

Punch down dough. Knead cheese into dough on lightly floured
surface until evenly distributed. Cover with towel, let rest 10
minutes.

Grease 1 1/2 quart casserole dish or 8 1/2 by 4 1/2 inch loaf pan,
set aside. Combine butter, parsley, and thyme in small bowl.

Roll out dough into 8 by 6 inch rectangle with lightly floured
rolling pin. Cut dough into 48 squares with pizza cutter. Shape
each square into a ball. Dip into parsley mixture. Place in
prepared pan.

Cover with towel, let rise in warm place about 45 minutes or until
doubled in bulk. Preheat oven to 375 degrees.

Bake 35 to 40 minutes or until to is golden and loaf sounds hollow
when tapped. Remove from pan and cool on wire rack 30 minutes.
Serve warm. Store leftover bread in the refrigerator.

Variations:

Add a cup of crumbled cooked sausage and replace the thyme with
sage.

Add chopped pepperoni and season with Italian seasoning.

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