Norwegian Jarlsberg Twist Bread

[Olga Drozd]

Norwegian Jarlsberg Twist Bread

Jarlsberg cheese is literally the national cheese of Norway.  It is used in hundreds of recipe.

Makes 2 large loaves.

1 (1/4 ounce) package dry yeast (1 tablespoon)
1 tablespoon sugar
1 cup water
4 cups all purpose flour
1 teaspoon salt
1/3 cup milk
¼ cup butter, melted
1 egg
3 cups shredded Jarlsberg cheese (about 1 pound)(divided)
2/3 cup parsley

In a small bowl, place the yeast and sugar and add ½ cup warm water.  The water should not be hot, the ideal temperature is between 100º F. and 115º F., about the temperature of a baby’s formula.  Stir to mix and set aside.

In a second bowl, combine the flour and the salt.  Set aside.

In a small saucepan over medium low heat, combine the milk, melted butter, and the remaining ½ cup water.  Heat to lukewarm.

Pour the yeast mixture into the dry ingredients and gently mix.  Add the lukewarm milk mixture and the egg and 1 cup of the cheese and mix thoroughly until the dough pulls together into a ball.

Turn the dough out onto a floured surface and knead until the dough becomes smooth and elastic, approximately 5 to 6 minutes.  Cover and let rise until doubled, about 45 minutes.

Punch down the dough and divide in half.  Roll out two rectangles of dough approximately 12 x 15 inches and sprinkle each with half the parsley and half the remaining cheese.

Beginning at the short end of the rectangle, roll the dough up into a very tight roll, smoothing it out as you go.  Slice in half lengthwise, but stop about 1 inch from one end.

Twist each half around the other to make a braided loaf and smooth out the ends.  Repeat with the second rectangle to form the second loaf. Place on a cookie sheet and let rise until double, approximately 30 minutes.

Preheat the oven to 400 F.

Place the cookie sheet in the oven and bake loaves for 18 to 22 minutes.  Immediately remove to a rack to cool.