Italian Mac-n-Cheese Bread

So, ever since I made that Povitica Bread – I have been thinking of other things I can roll up with a floured pillow case and bake, check out the Cinnamon Swirls.

This time I wanted to create something savory.

Something savory that Addison would eat.

Something soft that the toothless wonder could eat.

Since that girl is about to turn into a giant macaroni, I had this idea that I could make bread that tasted like macaroni and cheese.

You know that homemade macaroni and cheese your grandma use to make?

This bread tastes exactly like that!

It tastes great with a nice Shiraz too.

Italian Mac-n-Cheese Bread

Print this Recipe

makes 1 loaf, adapted from The Gingered Whisk

Dough

1 1/2 t. active dry yeast

2 T. warm water

pinch of sugar

1/2 c. warm 1% milk

1 T. sugar

3/4 T. salt

1 large egg

1 T. olive oil

2 to 2 1/4 c. all-purpose flour

1 t. Italian Herb Blend (oregano, basil, rosemary, thyme, marjoram)

Filling

8 oz. sharp cheddar

15 oz. part skim ricotta

2 eggs

1/4 t. salt

1 t. Italian Herb Blend

1 T. butter, melted

Combine yeast, water and pinch of sugar and let sit for 2 to 3 minutes. Add remaining sugar, egg, milk, olive oil, flour, salt and herb blend. Knead for 5 minutes in a stand mixer until a slightly tacky ball of dough is formed.

Place in a large oiled bowl and cover with a shower cap. Let sit for 45 to 60 minutes until about doubled.

Roll out the dough on a well-floured pillow case, forming a large rectangle.