Recipe - Golden Swiss Cheese Loaves

NORMA WRENN
2 pack Active dry yeast
1 One half cup Warm water; (about 110~)
2 tablespoon Sugar
One fourth cup Butter or margarine; melted
cooled
1 teaspoon Liquid hot pepper seasoning
One fourth cup Wheat germ
4 One half cup To 5 cups allpurpose flour
Three fourths cup Shredded swiss cheese
1/3 cup Grated parmesan

In large bowl of an electric mixer, dissolve yeast in warm water. Stir in
sugar, the One fourth cup melted butter, hot pepper seasoning, wheat germ, and 2
cups of the flour. Beat on medium speed, scraping bowl often, for 4
minutes. Add 1 more cup of the flour and beat on high speed for 4 minutes
more.

With a heavyduty mixer or wooden spoon beat in enough of the remaining
flour (about 1One half cups) to form a dough that is soft but not too sticky to
knead. Turn out onto a floured board and knead until smooth and satiny (5
to 20 minutes), adding flour as needed to prevent sticking. Place dough in
a greased bowl; turn over to grease top. Cover and let rise in a warm place
until doubled (about 1One half hours).

Punch dough down and, with your hands, gradually work in Swiss cheese and
all but about 2 tablespoons of the Parmesan cheese. Turn dough out onto a
lightly floured board and divide in half. Shape each loaf into a smooth
loaf and place in a greased 4One half by 81/2inch loaf pan. Cover and let
rise in a warm place until loaves have risen slightly above pan rims (about
2 hours).

Brush lightly with melted butter and sprinkle with remaining Parmesan
cheese. Bake in a preheated 350degree oven (325 for glass pans) for 30 to
35 minutes or until loaves are browned. Turn out onto a rack to cool. Makes
2 loaves.

Source: Sunset: Breads
Posted to MCRecipe Digest by Brenda H. Alcorn Date: Friday, February 13,
1998 9:07 PM on Feb 13, 1998