Twisted Cheese Bread

Instructions

1. Dissolve yeast and 1 tablespoon sugar in warm water in the bowl of a stand mixer. Let stand for 5-6 minutes or until foamy.
2. Add the flour, salt and remaining sugar; beat on low speed until mixture is combined. Add egg and canola oil.
3. Knead dough in mixer or turn dough out onto a lightly floured surface; knead for 6-8 minutes or until smooth and elastic. Place dough into a greased bowl. Flip to grease top. Cover and let rise until doubled, about 2 hours.
4. Combine the butter, parsley and garlic in a bowl.
5. Punch dough down. Knead a few times by hand. Roll out dough on a lightly floured surface into a 20 x 16-inch rectangle. Spread butter mixture on dough to within 1/2 inch of edges. Sprinkle with colby jack and Cūpola.
6. Roll up dough, jelly-roll style, starting with a long side. Pinch edges to seal. Place dough on a parchment-lined baking sheet. Cover and refrigerate for 30 minutes.
7. Line a 9-inch baking or springform pan with parchment paper, allowing excess paper to hang over sides.
8. Transfer dough, seam side down, to a lightly floured surface. Carefully stretch the rolled dough to 32-inches long. Cut dough in half lengthwise. Rotate dough halves out to expose the filling. Starting at an end, cross dough halves over each other to form a twisted rope.
9. Form dough into a U shape. Overlap ends, tucking one end under and stretching the other end over top to form a circle. Pinch ends to seal. Transfer dough to prepared pan. Cover and let rise until nearly doubled, about 90 minutes.
10. Heat oven to 350°F.
11. Brush dough with egg wash. Place pan on a rimmed baking sheet. Bake for 40 minutes. Tent pan with aluminum foil. Bake for 20-25 minutes longer or until golden brown and a thermometer inserted into bread reads 200°F. Sprinkle with parsley. Cool for 10 minutes in the pan before removing to a wire rack to cool completely. Serve with honey.