Two-Cheese and Callaloo Twist

  3 1/2           cups  bread flour (3 1/2 to 4 cups)

  4          teaspoons  sugar

  1            package Rapid Rise Yeast

  1 1/2      teaspoons  salt

     2/3           cup  milk

     1/2           cup  water

  2                     eggs -- divided

  1                cup  finely shredded sharp Cheddar cheese (4 ounces)

     2/3           cup  finely chopped fresh callaloo leaves (patted dry and packed lightly)

     1/3           cup  freshly grated Parmesan cheese

1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk and water until very warm (120º to 130ºF); gradually stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. Divide dough in half. Knead Cheddar cheese into one half of dough; set aside. Knead callaloo and Parmesan cheese into remaining half of dough. (Spinach dough may be slightly sticky and need additional flour.) Roll each to 15-inch rope. Arrange ropes side by side; twist together. Pinch ends to join. Place on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Lightly beat remaining egg; brush on top of dough. Bake at 375ºF for 20 to 25 minutes or until done. Remove from pan; cool on wire rack. Leftover bread should be stored, wrapped airtight, in refrigerator or freezer.

Yield:  "1 Loaf"