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Granny White
Spray a 10" cake pan with PAM. Punch the dough down, turn out on
a floured board, cover, and let rest 10 to 15 minutes. Roll into
a large circle 24 to 26" in diameter. If dough resists, cover and
let rest again. Fold circle of dough in half and lay across half
of the cake pan. Unfold the dough. Carefully lift and press dough
to fit into the pan leaving a skirt of dough draped over the rim.
Mound the cheese on the dough forming it higher in the center. Pick
up the skirt of dough and begin to pleat in loose folds around the
mounded cheese, lifting and rotating the pan as you progress. Gather
the ends on top together and twist into a knob. Take both hands
and encircle the bottom of the knob and give a firm twist. If any
dough is torn, pinch together firmly.
Set loaf aside 15 minutes. Give the knob on more twist. Bake in a
preheated 375F oven 1 hour, or until golden brown. If top becomes
too brown, cover with foil the last 15 minutes. Let bread cool in
cake tin on a wire rack. Do not attempt to slice until the cheese
has congealed. Reheat if you wish to serve warm.This bread stems
from middle Europe. It can be frozen, served warm, room temperature,
or chilled. Do not substitute any other cheese.
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