Cake and Bread

3 to 3 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/2 reaspoons salt
2 packages active dry yeast
3/4 cup milk
1/4 cup water
1 egg
3 tablespoons oregano
1/4 teaspoon garlic powder
1/2 cup grated kefalotyri cheese
1 teaspoon mint
2 tablespoons basil
1/4 cup instant minced onion
1 tablespoon sesame seed

1. Combine i cup flour, sugar, salt and dry yeast in a large bowl.
2. Heat milk, water and shortening in a saucepan until warm (shortening will not melt completely). Add milk mixture and egg to flour mixture. Beat until smooth.
3. Mix oregano, garlic powder, cheese, mint, basil, onion, and sesame seed. Stir into dough. Gradually add more flour to form a stiff dough.
4. Turn into greased loaf pan. Cover with a towel. Let rise in a warm place until double in bulk (about 1 hour)
5. Bake at 350 F about 40 minutes, or until golden brown.

7 to 7 1/2 cups sifted enriched all-purpose flour
1 teaspoon sugar
1 tablespoon salt
2 packages active dry yeast
1 cup plain yogurt
1/2 cup water
2 tablespoons margarine
6 eggs (at room temperature)
1/2 pound muenster cheese, 2 shredded (about 2 cups)
2 cups jullienne cooked ham (optional)
1 egg, slightly beaten
1 tablespoon milk

1. Mix 1 1/2 cups flour, sugar, salt, and undissolved yeast thoroughly in a larger mixer bowl.
2. Combine yogurt, water and margarine in a saucepan. Set over low heat until very warm (120 – 130 F); Margarine does not need to melt. Add liquid mixture gradually to dry ingredients while beating at low speed of electric mixer. Beat at medium speed 2 minutes, scraping bowl occasionally. Add 6 eggs, 1 cup flour, and 1 1/2 cups shredded cheese. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough of the remaining flour to make a stiff dough.
3. Turn dough onto a lightly floured surface. Knead at 8 to 10 minutes, ot until dough is smooth, elastic, and shows small blisters under surface when drawn tight.
4. Form dough into a ball and place in greased deep bowl, turn to bring greased surface to top, Cover; let rise in a warm place until double in bulk (about 1 hour)
5. Punch down dough; turn onto lightly floured surface. Divide in half. If using ham, knead 1 cup ham strips into each half. Shape each half into a ball and place on a greased cookie sheet. Cover; let rise again until double in bulk (about 1 hour)
6. Combine egg and milk; brush over loaves. Sprinkle with remaining 1/2 cup cheese.
7. Bake at 350 F about 30 minutes. Remove from cookie sheet and place on wire racks to cool