Ingredients:
1 cup whole milk
1/2 cup water
1 tablespoon granulated sugar
1/4 ounce packet quick-rise active dry yeast (2 1/4 teaspoons)
5 cups all-purpose flour
1 teaspoon salt
1/4 cup melted butter, slightly cooled. Plus more butter for the bowl and casserole pan
1 large egg
24 ounces Velvetta cheese (from a 32 ounce block of Velvetta (8 inch x 2 1/2 inch x 2 1/2 inch), at room temperature
1 teaspoon ground cayenne pepper powder
1/4 cup finely chopped green onions
Additional for the top of bread:
1/4 cup melted butter, slightly cooled
1 1/2 teaspoons course or flaked salt
Directions:
1. In a medium sauce pan stir in 1 cup of whole milk, 1/2 cup water and 1 tablespoon granulated sugar. Heat water to 110-115 degrees F. Then sprinkle the yeast on top. Let mixture sit for 10 minutes until foamy. If mixture does not foam, discard and try again with fresh yeast.
2. In the bowl of a stand mixer, whisk flour and salt. Add the foamy yeast mixture, 1/4 cup of melted butter and large egg. Using a dough hook attachment, mix on low speed, then increase speed and knead dough for 6 minutes until the dough forms into a ball. About 4 minutes into kneading, if the dough is dry (not completely forming a ball around the dough hook) add water a tablespoon at a time. If dough is too sticky (dough is sticking to bottom of bowl or sticks to your fingers upon touch) add flour a tablespoon at a time. The ideal ball of dough you want is one that is forming a ball around the dough hook and not sticking to the bottom of the bowl and does not stick to your fingers when you touch it.
3. Brush a large bowl with butter. Remove dough from dough hook, reform into a ball and add to the large bowl, turning to coat. Cover with plastic wrap and let rise in warm place until double in size, about 1 hour.
4. Brush a 9 x 13 inch casserole pan with butter. Remove dough from bowl to a lightly floured flat surface, shape into a rectangle and divide dough in half. Place half of the dough back into the large bowl, cover with plastic wrap for later. Using a rolling pin, roll the dough you have out on the flat surface roughly into a 9 x 13 inch rectangle shape. Place the dough into the bottom of the 9 x 13 inch prepared pan, stretching the dough to fit into the corners and the sides of the pan, press into place.
5. Cut 12 slices from the block of Velvetta cheese in 3/8th inch thick pieces (roughly 2 1/2 x 2 1/2 x 3/8 inch slices). Place the cheese slices on top of the dough in the pan, leaving 1/2 inch space on all sides. Sprinkle the ground cayenne pepper evenly over the top of the cheese and rub into the cheese. Add green onion evenly over the cheese. Using your fingers rub a little bit of water on the 1/2 inch space on all sides of the dough that is in the pan. Roll out the remaining dough from the bowl roughly into another 9 x 13 inch rectangle shape. Place the dough over the top of the cheese, stretching the dough to fit into the corners and sides of the pan. Firmly pinch the lower and upper dough levels together to form a seal. Cover pan with a dish towel and let rest for 30 minutes.
6. Preheat oven to 375 degrees F. Remove dish towel from pan and brush about 2 tablespoons of the 1/4 cup of melted butter over the top of the dough, set aside remaining 2 tablespoons of butter for later. Bake for 40-45 minutes, top should have a golden brown color. Remove pan to a wire rack to cool. Immediately brush the remaining 2 tablespoons of butter over the top. Sprinkle the course salt over the top. Let cool for at least 25-30 minutes so the cheese can set up before cutting into pieces. Serve with tomato soup.
Notes: 1 teaspoon of ground cayenne powder is about medium-high spice heat. Use about 1/2 or 3/4 teaspoon cayenne as needed to your liking for mild to medium spice heat respectively.
When registering the temperature of the water and milk for the instant dry yeast. Buy an old fashioned wet bulb candy thermometer. The very close range of 110-115 degrees F. has to be spot on or else the yeast will not activate. I have had no luck what so ever trying to use a modern digital thermometer. Some bakers use a non-flavored piece of dental floss to cut the long log into rolls.
Two things about this recipe. I am a little bit unconventional on how I make the yeast and dough. Instead of sprinkling sugar over the yeast to activate it. I just whisk the sugar into the water and milk mixture before heating, it works just fine. Also when making the dough, most recipes have you remove the sticky dough to a heavily floured cutting board and work more flour into the dough. My method is to just keep adding the flour when its in the mixing bowl until you are able to handle it without it sticking to your fingers. Saves another step and also another cleanup on aisle 5.