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Try this at Home: A Recipe for Every Cheese. Your Guide to Every Type of Cheese.
To sign up, please enable JavaScript. Combine 1 cup flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water and milk until very warm o to o F. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes. Divide dough into 3 equal pieces.
Store in fridge overnight or freeze to store for longer. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. Let rise until doubled, about 2 hours. But for a bigger party I get a little weirded out about fingers digging deep into that base I know, I know…. Fit mixer with dough hook and knead on medium speed until dough clears bottom and sides of bowl, about 8 minutes.
Form each into smooth ball; place in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Brush with egg white mixture. Bake at o F for 25 to 30 minutes or until done. Cover loosely with foil halfway through baking time to prevent over browning.
Remove from pan; cool on wire racks.