Ingredient !
1 cup of lukewarm water
4 tablespoons softened or cut butter
1 1/2 cups Sir Lancelot unbleached Hi-GlutenMel
1 1/2 cups of King Arthur
1 tablespoon sugar
1/4 cup Baker’s Special Dry Milk
1/3 cup Vermont cheese powder
4 tsp Pizza Dough Flavor
1 1/4 teaspoon salt
3/4 teaspoon onion powder
2 1/2 tsp instant yeast
1 1/3 cups of toasted cheese
2 1/2 tablespoons melted butter
Preparation!
Combine all the dough ingredients,
Place the dough in a lightly greased bowl or large (8-cup) target, cover it,
Gently deflate the dough and divide it into chestnut sizes. Dividing the dough in half so that each part in half again etc works well; you will end up with 64 pieces of dough, more or less.
Lightly grease a loaf pan and line the bottom with parchment or foil. Butter parchment or foil.
Place 16 pieces of dough in the bottom of the pan and put them together tightly. Sprinkle with 1/3 cup of shredded cheese.
Place another 16 pieces of dough on top of the first layer. Sprinkle with 1/3 cup cheese and drizzle or brush with slightly more melted butter. Repeat with the remaining pieces of dough and make two more layers.
Cover the pan and let the bread rise for 30 to 60 minutes. At the end of rising time, the oven preheats to 350.
Bake bread for 20 minutes. bake for another 15 to 20 minutes until an instant thermometer is inserted into the center registers around 190.
Take the bread out of the oven and serve warm.