15g of active dry yeast (1 tablet)
One tablespoon of sugar
3/4 cup of warm water (175°F to 185°F)
5 1/2 cups of all-purpose flour (750g to 900g)
One teaspoon of salt
Four tablespoons of unsalted butter or margarine, at room temperature
One tablespoon of Worcestershire sauce
One-fourth cup of grated Parmesan cheese
Three-fourths cup of grated cheddar or mozzarella cheese
15g of active dry yeast (1 tablet)
One tablespoon of sugar
3/4 cup of warm water (175°F to 185°F)
5 1/2 cups of all-purpose flour (750g to 900g)
One teaspoon of salt
Four tablespoons of unsalted butter or margarine, at room temperature
One tablespoon of Worcestershire sauce
One-fourth cup of grated Parmesan cheese
Three-fourths cup of grated cheddar or mozzarella cheese
Dissolve the yeast in 1/4 cup of warm water and let it sit for a few minutes
In a large mixing bowl, combine 5 cups of flour and salt
Make a depression in the center and add 1 1/2 cups of warm water, butter or margarine, Worcestershire sauce, and yeast
Mix with a wooden spoon until the dough is well combined
Knead on a lightly floured surface for about 5 minutes until the dough is smooth, elastic, and velvety
Place the dough in an oiled bowl, turn it to coat the top, cover with plastic wrap, and let it rise in a warm place for 1 hour
Punch down the dough, add the cheese, and knead well
Divide the dough into two parts and let it rest for 10 minutes
Roll out each part into a rectangle of 26 inches by 15 inches, fold the edges, and tuck them under
Place in two loaf pans, greased with butter or nonstick cooking spray, about 22 inches by 10 inches
Let it rise again in a warm place for 1 hour
Bake at moderate temperature (350°F) for 30 minutes or until sounds hollow when tapped on the bottom
Remove from oven and let cool before slicing
Cuts into two loaves with 20 slices each.
