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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This yeast bread has swiss cheese in it. It is adapted from . Note: the preparation time does not include the rising time. This recipe should be started the day before serving. Ingredients:
1 1/4 ounces active dry yeast |
1/4 cup warm water, about 110 degrees fahrenheit |
1/4 cup milk, scalded and cooled to lukewarm |
1 1/2 teaspoons sugar |
1 teaspoon salt |
1/2 cup butter, softened |
3 eggs |
2 3/4 cups all-purpose flour |
1 cup swiss cheese, 1/4-inch dice |
Directions:
1. Dissolve yeast in the warm water. Add milk, sugar, salt, butter, eggs, and half of the flour.
2. Using an electric mixer, beat for 10 minutes. Add remaining flour; blend in with a wooden spoon (or use a dough hook) until dough is smooth and elastic.
3. Cover with plastic wrap and let rise in a warm place for about 1 to 2 hours, or until doubled in bulk. Punch down. Cover and refrigerate overnight.
4. Punch down dough; form a flattened ball. Knead in the cheese until pieces are well distributed throughout the dough. Shape into a round ball.
5. Place in a buttered 8-inch pie plate. Let rise until doubled in bulk, about 1 to 2 hours.
6. Preheat oven to 375°. Bake for about 30 minutes, until nicely browned.
7. Loaf should sound hollow when rapped on the bottom. Brush with a little melted butter while still hot. Remove from pie pan and cool on a rack.
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