Shirley says this is a recipe that was a favorite with her three children when they were growing up. It is a batter bread that is real easy to make and is pretty to serve. Great served with spaghetti.
| 2-1/2 | C | flour |
| 1 | tbsp. | sugar |
| 1 | tsp. | salt |
| 2 | pkg. | dry yeast |
| 1/2 | C | milk |
| 1/2 | C | water |
| 1/4 | C | butter or margarine |
| 1 | egg | |
| 1 | tbsp. | sesame seeds |
| Filling | ||
|---|---|---|
| 3/4 | C | softened butter |
| 1/2 | tsp. | Italian seasoning |
| 1/4 | tsp. | garlic powder |
| 1 | C (4oz) | shredded cheddar cheese. |
Generously grease 10-inch Bundt or tube pan; sprinkle with sesame seeds. In large mixer bowl, combine 1-1/2 cup flour, sugar, salt and dry yeast; mix well. In saucepan, heat milk, water and butter, until warm, add with egg to flour mixture. Blend at low speed until moistened; beat 2 to 3 minutes at medium speed. Gradually stir in remaining flour to make a stiff batter. Spoon and spread half of the batter into pan, spread with filling. Top with remaining batter. If filling is not entirely covered batter will cover during rising.
Cover and let rise in warm place until doubled, about 1 hour. Bake at 350F for 35 to 40 minutes until golden brown. Invert immediately; remove pan. Serve warm.
Note: If using self-rising flour omit salt.