On Mon, 30 Oct 2017 18:42:07 -0500, Sqwertz >
wrote:

>On Mon, 30 Oct 2017 11:02:47 -0600, U.S. Janet B. wrote:
>
>> It isn't a pizza. It is a filled bread. It is a rolled loaf of
>> bread like you would make cinnamon bread or something like that.
>> Fillings have been spread on the dough before it was rolled up. He
>> then made a cut down the length of the rolled loaf; the dough spread
>> totally open. What he should have done was make a couple of
>> horizontal cuts that did not connect or a couple of diagonal cuts.
>> Those cuts would have opened the loaf in an attractive fashion without
>> flopping totally apart like that.
>
>Than you. The idea came from he
>
>https://www.kingarthurflour.com/reci...-bianco-recipe
>
>But it warned not to overfill or else it wouldn't shape correctly. So
>I figured I would overfill (for taste) and just not try and S shape
>it. I probably cut a little too deep. It was fine when first cut,
>but on the second rise it got too flat and spread out. And it still
>didn't have enough filling. I'm pretty much done with cheese breads.
>Cheese belongs on top of or between bread - such as sandwiches and
>pizza. Cheese mixed in with bread before baking just gets lost in the
>dough and never tastes as good. And I forgot I don't like the texture
>of bread with egg(s) in it.
>
>-sw

That's a good looking loaf. Maybe making the S shape would have held
it together better. Also, I've wondered but haven't tried if tossing
the cheese in flour and then putting the cheese into the dough would
make a pocket of cheese. the cutting -- BTDT with the too deep
and the too long. Made a mess of a apricot marmalade coffee cake.
the cheese. I've decided you need to cube it or dice it in order to
retain cheesy spots. Shredded does tend to melt right in because of
the fat. I recently had good success with small dice of pepper jack
in buttermilk biscuits (fat 1/4 inch size).
Janet US