• Ingredients: 33
  • Serves: 2

Cheese bread zuder with a 1/4-ounce package active dry yeast, 3/4 stick unsalted butter, milk, large eggs, unbeaten, plus 1 large egg, beaten lightly, sugar, salt, unbleached all-purpose flour, whole milk mozzarella, cut into 1/4-inch dice, brick cheese or münster, cut into 1/4-inch dice.

Ingredients

  • a 1/4-ounce package active dry yeast
  • 3/4 stick unsalted butter
  • 1 1/4 cups milk
  • 2 egg
  • 1/4 cup sugar
  • 1 1/2 tsps. salt
  • 5 to 5 1/2 cups unbleached all-purpose flour
  • 1 lb. whole milk mozzarella, cut into 1/4-inch dice
  • 1 lb. brick cheese or Münster, cut into 1/4-inch dice

For the meringue layers

  • 2/3 cup shelled natural pistachio nuts
  • 3/4 cup plus 2 tbsps. sugar
  • 2 tsps. cornstarch
  • 4 large egg whites
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. salt if using unsalted pistachio nuts
  • 2 drops of green food coloring if desired

For the filling

  • 10 shelled natural pistachio nuts, blanched and peeled, for garnish

For topping

  • 1 cup pecan halves, toasted lightly and cooled

For assembly and decoration

  • Assorted berries and cut fruit
  • cut fruit

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 In a large bowl proof the yeast in 1/4 cup lukewarm water for 5 minutes, or until it is foamy. In a small saucepan melt the butter, add the milk, and heat the mixture to lukewarm.

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  2. Step 2 Stir the milk mixture into the yeast mixture, add the unbeaten eggs, the sugar, and the salt, combining the mixture well, and stir in 4 cups of the flour.

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  3. Step 3 Add 1 cup of the remaining flour, combine the dough well, and add enough of the remaining 1/2 cup flour to form a soft but smooth and elastic dough.
  4. Step 4 Knead the dough on a lightly floured surface for 3 minutes, form it into a ball, and put it in a lightly buttered bowl, turning it to coat it with the butter.

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  5. Step 5 Let the dough rise, covered, in a warm place for 2 hours, punch it down, and let it rise again, covered, for 1 hour.
  6. Step 6 Halve the dough and form the halves into balls. Put the halves in lightly buttered bowls, turning them to coat them with the butter, and let the dough rise, covered, in a warm place for 1 hour.

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  7. Step 7 On a work surface roll out 1 ball of the dough into an oval about 16 by 13 inches and sprinkle half of the mozzarella and half the brick cheese on a lengthwise half of the dough.

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  8. Step 8 Fold the other half of the dough over the cheese and seal the edges of the dough well, pinching them together.

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  9. Step 9 Transfer the dough to one half of a large buttered baking sheet, prick the top all over with a fork, and brush it lightly with half of the beaten egg.

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  10. Step 10 Make a second loaf with the remaining dough and cheese in the same manner and transfer it to the other half of the baking sheet.

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  11. Step 11 Prick the top of the dough all over with a fork and brush it lightly with the remaining beaten egg.

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  12. Step 12 Bake the breads in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are golden brown.