2 tbsp. sesame seed (optional)
1/8 c. sugar (2 tbsp)
1/2 tsp. salt
2 pkg. active dry yeast
1 c. water
1 c. milk
1/2 c. butter
2 eggs

Generously grease 12 cup fluted tube (bundt) or 10 inch tube pan. Sprinkle with sesame seed. Lightly spoon flour into measuring cup; level off. In large bowl combine 2 1/2 cups flour, sugar, salt and yeast; blend well. In warm sauce pan, heat water, milk and 1/2 cup butter until very warm (120 to 130 degrees - microwave is fine for this). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining flour to form stiff batter.

FILLING:

4 oz. shredded natural low moisture part skim mozzarella cheese
1/4 tsp. Italian seasoning
1/4 tsp. garlic powder
1/2 c. butter, softened

In small bowl, combine all filling ingredients; mix well. Spoon half of batter into prepared pan; spoon filling evenly over batter to within 1/2 inch of sides of pan. Spoon remaining batter over filling. Cover; let rise in warm place (80 to 85 degrees) until light and doubled in size, abut 30 minutes. Heat oven to 350 degrees. Bake 30 to 40 minutes or until golden brown and bread sounds hollow when lightly tapped. Remove from pan immediately; serve warm or cool. Yields a 48 ounce ring of great bread. Makes 24 (2 ounce) servings or 12 (4 ounce) servings.