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Stuffed Cheese Bread

  • Intermediate
  • 1 loaf
  • 1 hr
Baking Success Or Baking Mess


3/4 cup + 2 tablespoons water
1 tablespoon butter
2 tablespoons non-fat dry milk powder
2 tablespoons sugar
1 tablespoon Italian herb seasoning
1 teaspoon salt
1/3 cup oatmeal
2 cups bread flour
2 teaspoons Fleischmann's® Bread Machine Yeast
1/3 cup grated Parmesan cheese
6 ounces sliced provolone, cut into 2-inch squares


Add all ingredients except Parmesan and provolone cheese to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, remove dough to surface sprinkled with Parmesan cheese. Roll to 18 x 7-inch rectangle. Arrange provolone squares lengthwise over center-third of dough. Fold the 2 long sides toward the middle; pinch seam and ends to seal. Roll dough in Parmesan cheese. Place, seam side down, on greased baking sheet. With sharp knife, make 4 or 5 diagonal slashes (1/8-inch deep) across top of loaf. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 350oF for 30 to 35 minutes or until done. Serve warm.

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