1 tablespoon active dry yeast

4 tablespoons sugar, divided

1 cup warm water (110°F to 115°F)

4 1/2 cups all-purpose flour

1 teaspoon salt

1 large egg, lightly beaten

1/4 cup canola oil

3/4 cup (1 1/2 sticks) butter, softened

1/2 cup chopped fresh parsley

2 garlic cloves, minced

8 ounces Burnett Dairy Gold’n Jack cheese, shredded (2 cups)

8 ounces Wood River Creamery Original Cheddar Gruyere cheese, shredded (2 cups)

1 large egg, lightly beaten

Minced fresh parsley

Honey, warmed

Dissolve yeast and 1 tablespoon sugar in warm water in the bowl of a stand mixer. Let stand for 5-6 minutes or until foamy.

Add the flour, salt and remaining sugar; beat on low speed until mixture is combined. Add egg and canola oil.

Knead dough in mixer or turn dough out onto a lightly floured surface; knead for 6-8 minutes or until smooth and elastic. Place dough into a greased bowl. Flip to grease top. Cover and let rise until doubled, about 2 hours.

Combine the butter, parsley and garlic in a bowl.

Punch dough down. Knead a few times by hand. Roll out dough on a lightly floured surface into a 20 x 16-inch rectangle. Spread butter mixture on dough to within 1/2 inch of edges. Sprinkle with Gold’n Jack and Cheddar Gruyere. 

Roll up dough, jelly-roll style, starting with a long side. Pinch edges to seal. Place dough on a parchment-lined baking sheet. Cover and refrigerate for 30 minutes.

Line a 9-inch baking or springform pan with parchment paper, allowing excess paper to hang over sides.

Transfer dough, seam side down, to a lightly floured surface. Carefully stretch the rolled dough to 32-inches long. Cut dough in half lengthwise. Rotate dough halves out to expose the filling. Starting at an end, cross dough halves over each other to form a twisted rope.

Form dough into a U shape. Overlap ends, tucking one end under and stretching the other end over top to form a circle. Pinch ends to seal. Transfer dough to prepared pan. Cover and let rise until nearly doubled, about 90 minutes.

Heat oven to 350°F.

Brush dough with egg wash. Place pan on a rimmed baking sheet. Bake for 40 minutes. Tent pan with aluminum foil. Bake for 20-25 minutes longer or until golden brown and a thermometer inserted into bread reads 200°F. Sprinkle with parsley. Cool for 10 minutes in the pan before removing to a wire rack to cool completely. Serve with honey.

Recipe and Photo Courtesy of Dairy Farmers of Wisconsin