4 ½ 1 pound shredded Italian cheese
1 (1 ounce) package active dry yeast
2 eggs, tins medium size
1 cup whole milk
1 tablespoon vegetable oil
1 teaspoon salt
salt and pepper to taste
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix the Italian cheese, yeast, eggs, milk, oil, salt and pepper. Make a well in the center of the mixture and pour in the salt, drizzle with vegetable oil and salt and pepper to taste. Mix well and knead the dough.
Roll out onto a large or floured surface. Cut over a large flat lunch board, leaving about an inch of space for folds. Using a water bath, fill bread rounds with 5 in. or 6 in. of the cheese mixture. Place on a medium baking sheet.
Bake in the preheated oven for 40 to 45 minutes, or until bubbles form while the bread is in the center.
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