King Arthur Flour
3 cups bread flour
2 tsp instant yeast
1 tsp salt
3 tbs olive oil
1/3 cup instant potato flakes
1 1/4 cups lukewarm water (more as needed)
1 cup grated Parmesan or Asiago cheese
1 cup grated provolone or mozzarella
2 tablespoons Italian seasoning (or to taste)
3/4 cup water
For the bread, mix all together and knead (by hand, mixer or bread machine) until you have a soft, smooth dough. Cover and let rise for 1 hour (until it’s puffy, but not necessarily doubled).
While you’re waiting, Grease a 9″ springform pan. You can also use a small bundt pan or a deep cake pan. For the cheese, mix all ingredients together. Don’t worry that it looks like a gloppy mess.
Cut the dough into golf-ball sized pieces and roll into balls. Roll each piece in the cheese goop and place in the pan, layering when needed. Cover with greased plastic wrap and let rise for 30 minutes. Get the oven preheating to 350F.
Bake for 30 minutes, then check on them. If they’re browning too much, tent the top with foil. Bake 10 more minutes. Let them cool for five minutes, then remove them from the pan.