Ingredient !
1 cup lukewarm water. 4 tablespoons softened or sliced butter. 1 cups Sir Lancelot Unbleached Hi-Gluten Flour. 1 cups King Arthur. 1 tablespoon sugar. 1 cup Baker’s Special Dry Milk. 1 cup Vermont cheese powder. 4 teaspoons Pizza Dough Flavor. 1 teaspoons salt
1 teaspoon onion powder. 2 teaspoons instant yeast. 1 cups shredded cheese. 2 tablespoons melted butter
Preparation !
Combine all of the dough ingredients,. Place the dough in a lightly greased bowl or large (8-cup) measure, cover it,
Gently deflate the dough, and divide it into chestnut-sized pieces. Dividing the dough into half, then each piece into half again, etc. works well; you want to end up with 64 pieces of dough, more or less. Lightly grease a loaf pan, and line the bottom with parchment or foil. Grease the parchment or foil. Place 16 dough pieces in the bottom of the pan, putting them close together. Sprinkle with 1 cup of the shredded cheese. Place another 16 pieces of dough atop the first layer. Sprinkle with 1 cup cheese, and drizzle or brush with some more of the melted butter. Repeat with the remaining pieces of dough, making two more layers. Cover the pan, and let the bread rise for 30 to 60 minutes, . Towards the end of the rising time, preheat the oven to 350.