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  • Sprinkle yeast over 1/4 cup of the warm water (105°) in a glass measuring cup. Stir in 1 teaspoon of sugar. Let stand for 10 minutes. Mixture will be foamy.

  • Stir together 3-1/2 cups of flour, salt, rosemary, minced onion, cayenne pepper and remaining teaspoon sugar.

  • Pour yeast mixture into flour mixture. Add remaining 1 cup warm water and the olive oil. Stir to form a ball. Mix together the cheeses and add 3/4 cup to the dough.

  • Turn out onto a well-floured surface. Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic.

  • Lightly grease a large bowl with olive oil. Place dough in bowl and turn to coat. Cover with plastic wrap and let rise in a warm place for 1-1/2 hours, until doubled in size. Punch dough down.

  • Roll out dough into a 20 x 8-inch rectangle on a lightly floured surface. Roll up from a short side. Fold ends under loaf and place seam-side down in a greased 9 x 5 x 3-inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for an additional hour.

  • Heat oven to 400 degrees. Brush top of loaf with egg wash. Sprinkle with the remaining cheese.

  • Bake at 400 degrees for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to rack to cool.

  • Wrap cooled loaf in holiday plastic wrap and tie with festive ribbon. Makes 12 servings.

Nutrition Facts

225 calories; 6 g total fat; 2 g saturated fat; 24 mg cholesterol; 504 mg sodium. 35 g carbohydrates; 2 g fiber; 8 g protein;


1 Ratings
  • 5 star values: 0
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  • 1 star values: 1