Skillet Bread with Cranberry Cheese Dip

Ingredients (for BB-CEC20, serves 4-5):

Traditional Pizza Dough:

1-1/4 cups water
1-1/2 Tbsp. olive oil
3-3/4 cups bread flour
1-1/2 Tbsp. sugar
1-1/2 tsp. salt
1-1/2 tsp. active dry yeast

Glaze:

2 Tbsp. butter, melted
1 egg
1 tsp. water

Cheese Dip:

8 oz. cream cheese, room temperature
1/3 cup buttermilk
1/4 tsp. salt
1/8 tsp. black pepper
2 oz. shredded mild Cheddar cheese
2 oz. shredded Monterey Jack cheese

Topping:

1/4 cup dried cranberry, chopped
1 tsp. fresh mint leaves, minced

You will need a 9”-12” iron skillet.

1

Make sure the kneading blade(s) are properly attached. Add the Traditional Pizza Dough ingredients to the baking pan in the order listed, and prepare the dough using the DOUGH course. Remember to add the liquids first.

2

When the course completes, remove the dough from the baking pan onto a lightly floured surface. Divide into 16 equal-sized pieces for the 2-lb. breadmaker, or into 9 for the 1-lb. breadmaker, and shape each into a ball.

3

Brush the iron skillet with melted butter and arrange the balls along the outer edge of the skillet. Keep the center open for cheese dip. If all of the balls do not fit, place the remaining on a baking pan lined with parchment paper to bake separately. Cover with a damp cloth and let rest for 15 minutes. Preheat oven to 375ºF.

4

Prepare the cheese dip. Combine all Cheese Dip ingredients in a bowl in the order listed and mix well.

5

Pour cheese dip into the center of the skillet from step 3. In a small bowl, combine melted butter, egg and water. Brush top of each ball.

6

For balls placed on the parchment paper, bake for 15-20 minutes or until golden brown. For balls in the skillet, bake for 25-30 minutes or until golden brown.

When the cheese is bubbling and rolls are golden brown, remove from the oven and allow to cool for 5 minutes.

7

Sprinkle cranberry and mint on cheese dip. Enjoy!