• Combine 1/2 cup AP flour, 1/2 cup bread flour, yeast, sugar and salt in a large bowl.

  • Heat 1/2 cup water and cubed butter in a small saucepan until butter melts. Let cool to 120° to 130°. Add to flour mixture; beat with wooden spoon until combined.

  • Whisk eggs. Reserve 1 tbsp and beat remaining egg into bowl. Add remaining flours slowly, until dough pulls away from sides of bowl.

  • Transfer to floured work surface. Knead 7 to 9 min, until smooth and elastic, adding flour as needed to prevent sticking. Place in a well-greased bowl, turning to coat. Cover with clean kitchen towel. Let rise in a warm place until doubled in volume, 1 1/2 hr.

  • Gently punch down dough. Let rest 5 min. Grease a 9 x 5 1/2 x 3-inch loaf pan.

  • Divide dough in half. Roll each half into a 12-inch rope. Cut each rope into 12 equal pieces. With floured hands, shape pieces into balls. Insert 1 piece of cheese into each ball. Arrange balls, touching, in 2 layers in pan. Cover with clean kitchen towel. Let rise until doubled in volume, 1 to 1 1/2 hr.

  • Heat oven to 375°.

  • Brush loaf with reserved egg, being careful not to deflate dough.

  • Bake until golden and hollow-sounding when tapped, 30 to 35 min.

  • Remove from pan, running knife around edges if needed. Cool on a wire rack 5 min. Brush with melted butter and sprinkle with salt. Tip: A well-baked bread loaf sounds hollow when thumped. But to be sure it’s done, use a thermometer: The ideal internal temp is usually 190° (although dense loaves may be 200° to 210°).

Nutrition Facts

205 calories; 8 g total fat; 418 mg sodium. 26 g carbohydrates; 8 g protein;