You can also call this recipe brioche.

Ingredients

* 1/2 C. warm milk
* 1 envelope active dry yeast
* 4 Tbs. butter at room temperature
* 1 Tbs. sugar
* 1 tsp. salt
* 2 lg. eggs
* 2 1/2 C. all-purpose flour
* 1/2 C. fresh mozzarella
* 1/2 C. chopped provolone
* 1/2 C. chopped prosciutto

Directions

Pour milk into a small bowl and sprinkle yeast in. Let stand for 2 minutes or until yeast is creamy. Stir until yeast dissolves. In a large mixer bowl, beat the butter, sugar and salt until blended. Beat in eggs. Stir in the milk mixture. Add the flour and beat until smooth. On a lightly floured surface, shape the dough into a ball. Cover with an inverted bowl and let rest 30 minutes. Butter and flour a 10-inch tube pan.

Lightly flour a rolling pin. Roll out the dough to a rectangle about this size: 22x8 inches. Scatter cheese and meat over the dough. Leave a 1-inch border on the sides. Starting at one long side, tightly roll up the dough to form a cylinder. Pinch the ends together to seal. Cover the pan with plastic wrap. Let the dough rise in a warm place until doubled, 1 1/2 hours. Preheat oven to 350 degrees. Bake until the loaves are golden brown and sold hollow when tapped on bottom, 35 minutes. Slide the loaves on a wire rack to cool. Serve.

Serves 8.

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