Ingredient 1
1 cup warm water
4 tablespoons softened or sliced ​​butter
1 1/2 cups Sir Lancelot Unbleached Hi-Gluten Flour
1 1/2 cups King Arthur
1 tablespoon of sugar
1/4 cup Baker’s special dry milk
1/3 cup Vermont powdered cheese
4 teaspoons pizza dough flavor
1 1/4 teaspoons salt
3/4 teaspoon onion powder
2 1/2 teaspoons instant yeast
1 1/3 cups grated cheese
2 1/2 tablespoons melted butter
Preparation!
Mix all the ingredients for the dough,
Place the dough in a lightly greased bowl or a large measure (8 cups), cover it,
Gently deflate the dough and divide it into pieces the size of a chestnut. Divide the dough in half, then each half in half, etc. works well; you want to end up with 64 pieces of dough, more or less.
Lightly grease a bread pan and line the bottom with parchment paper or aluminum foil. Grease the parchment or aluminum foil.
Place 16 pieces of dough in the bottom of the pan, putting them close to each other. Sprinkle with 1/3 cup of grated cheese.
Place another 16 pieces of dough on the first layer. Sprinkle with 1/3 cup of cheese and drizzle or brush with a little 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 rise time, preheat the oven to 350.