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This is a great round of bread. The texture is somewhat coarse and the flavor is certainly not sweet. This is a great bread to serve with your favorite soup on a winter night. The flavor of the bread is enhanced with a day's rest, but it normally doesn't last that long.

I found this recipe years ago in the Gold Medal Century of Success Cookbook. I've made this bread numerous times and I've never been disappointed. The recipe offers a variation using American cheese but I can't imagine improving on the Swiss

cheese recipe.

This dough is rather tacky but I've found that it is best not to add more flour as original recipe renders a better loaf.


  • 1 package active dry yeast
  • 1/4 C. warm water
  • 1/4 C. lukewarm milk (scalded then cooled)
  • 1 1/2 t. sugar
  • 1 t. salt
  • 1/2 C. vegetable oil
  • 3 eggs
  • 2 3/4 C. flour
  • 1 C. quarter inch cubes of swiss cheese. (I've always used more cheese than the recipe calls for.)


  • Dissolve yeast in warm water in large mixer bowl.
  • Stir in milk, sugar, salt, oil, eggs and 1 1/2 C. flour.
  • Beat on medium speed, scraping bowl occasionally, for 10 minutes.
  • Stir in remaining flour with spoon until smooth. Cover; let rise in warm place until double. (1 hour)
  • Stir down batter by beating about 25 strokes, gently work in cheese until evenly distributed. Shape into ball; place in greased 9 inch pie
  • plate.
  • Let rise until double--about 1 hour.
  • Bake in 375 degree oven until golden brown, about 30 minutes.
  • Remove from plate and cool on wire rack.

Categories: Bread  Dairy  Misc. Bread 
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