1 1/4 cups bread flour
1/2 cup butter
1 1/2 teaspoons salt
1 teaspoon ground white
1 tablespoon water
1 cup milk
1 egg
1 tablespoon vanilla extract
2/3 cup white sugar
1 teaspoon active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 teaspoon salt
1/2 cup honey
To Make White Bread: In a large bowl, stir together flour, butter, salt and white. Add water as necessary to achieve desired consistency. Stir in milk, egg, and at least 6 tablespoons of flour mixture, unless otherwise stated. Stir in yeast and warm water. Let dough stand in hot oven for 30 minutes.
Carefully turn dough out onto a lightly floured surface and knead irregularly, 14 times, until smooth and elastic, 1 to 2 minutes. Place dough in a greased bowl; let cool. Divide dough into two even portions. Form one portion into loaf, wrap tightly, and let rest in 1 cup of warm water. Those dough balls will appear too rough because the liquid has somewhat dried out. Meanwhile, preheat oven to 375 degrees F (190 degrees C) and grease a 2 quart baking pan. Beginning at very long end, roll dough balls up and place one at a time into hot oven, inscribing each with a pen. to subsequent rolls, place rolled dough balls 1 inch apart into hot iron pan. Spread cooled dough over pan to avoid burning.
Place cooled bread balls on baking sheet. Bake for 8 to 10 minutes or until periphery is golden. Cool completely before cutting into squares.
To make Filling: Pour 1 cup milk over corn syrup and heat until very hot (150 degrees C).
Pour egg mixture over milk mixture. Blend togetherwell. 2 to 3 minutes. Pour into hot milk mixture and mix well. Pour milk mixture over corn syrup mixture and milk mixture. Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes or until loaf is brown and cheese is melted. Cool 10 minutes before slicing into squares.