2 Tablespoons sesame seed

4 1/2 to 5 1/2  cups bread flour

1/4 cup sugar

1 1/2 teaspoons salt

2 pkg active dry yeast*

1 cup water

1 cup milk

1/2 cup margarine or butter

2 eggs


4 oz (1 cup) shredded mozzarella cheese

1/2 teaspoon italian seasoning

1/4 teaspoon garlic powder

1/4 cup margarine or butter, softened


Generously grease 12-cup fluted tube or 10-inch tube pan; sprinkle with sesame seed. Lightly spoon flour into measuring cup; level off.

In large bowl, combine 2 1/2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water, milk and 1/2 cup margarine until very warm (120 to 130 F). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat three  minutes at medium speed. By hand, stir in remaining flour to form stiff batter. In small bowl, combine all filling ingredients; mix well. Spoon half of batter into prepared pan; spoon filling evenly over batter to within 1/2 inch of sides of pan. Spoon remaining batter over filling. Cover; let rise in warm place (80-85 F) until light and doubled in size, about 30 minutes.


Heat oven to 350 F. Bake 30 to 40 minutes or until golden brown and bread sounds hollow when lightly tapped. Remove from pan immediately; serve warm or cool

(* if using fast-rising yeast, let batter rise until almost doubled in size; rise time will be about 1/3 less)


recipe on a bag of Pillsbury's Best Bread Flour