Ingredients:
1 cup whole milk
1 tablespoon granulated sugar
1/4-ounce packet quick-rise active dry yeast (2 1/4 teaspoons)
5 cups All-purpose flour
1 teaspoon salt
1/4 cup melted butter, slightly cooled.
1 large egg
24 ounces Velvetta cheese (from a 32-ounce block of Velvetta cheese)
1 teaspoon ground cayenne pepper powder
1/4 cup finely chopped green onions
Additional for the top of bread:
1/4 cup melted butter, slightly cooled
1 1/2 teaspoons course or flaked salt
Directions:
1. Using a medium sauce pan on medium heat. Stir in whole milk, 1/2 cup water and granulated sugar. Heat mixture to 110-115 degrees F. Sprinkle the yeast on top. Let mixture sit for 10 minutes until foamy. If mixture does not foam, discard everything and try again with fresh yeast.
2. In the bowl of a stand mixer, whisk flour and salt. Add the foamy yeast mixture, 1/4 cup of melted butter and large egg. Using a dough hook attachment, mix on low speed, then increase speed and knead dough for 6 minutes until the dough forms into a ball. About 4 minutes into kneading, if the dough is dry (not completely forming a ball around the dough hook) add water a tablespoon at a time. If dough is too sticky (dough is sticking to bottom of bowl or sticks to your fingers upon touch) add flour a tablespoon at a time. The ideal ball of dough you want is one that is forming a ball around the dough hook and not sticking to the bottom of the bowl and does not stick to your fingers when you touch it.
3. Brush a large bowl with butter. Remove dough from dough hook, reform into a ball and add to the large bowl, turning to coat. Cover with plastic wrap and let rise in warm place until double in size, about 1 hour.
4. Heavily grease a 9-inch x 13-inch casserole pan with butter. Remove dough from bowl and divide in half, return half back into bowl and cover with plastic wrap for later. Using a rolling pin, roll the dough you have out on the flat floured surface roughly into a 9-inch x 13-inch rectangle shape. Place the dough into the bottom of the prepared pan, stretching the dough to fit into the corners and press into place.
5. Cut the block of Velvetta cheese into 12 slices, about 3/8 inch thick. Place and space out the cheese slices on top of the dough in the pan, leaving 1/2-inch space from the sides of the pan. Sprinkle the ground cayenne pepper evenly over the top of the cheese. Add green onion evenly over the cheese. Roll out the remaining dough from the bowl roughly into another 9-inch x 13-inch rectangle shape. Place the dough over the top of the cheese, stretching the dough to fit into the corners and sides of the pan. Firmly pinch the edges of the lower and upper dough levels together to form a seal (brush a little water on dough to help seal the dough levels as needed). Cover pan with a dish towel and let rest for 30 minutes.
6. Preheat oven to 375 degrees F. Remove dish towel from pan and brush 2 tablespoons of the melted butter over the top of the dough, set aside remaining 2 tablespoons of butter for later. Bake for 40-45 minutes, or until the top is golden brown. Remove pan to a wire rack to cool. Immediately brush the remaining 2 tablespoons of butter over the top. Sprinkle the course salt over the top. Let cool for 30 minutes so the cheese can set up before cutting into pieces. Serve with tomato soup.