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