Golden Swiss Cheese Loaves Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| 4 tablespoons butter or margarine, melted and cooled | ||
| 1 teaspoon liquid hot pepper seasoning | ||
| Wheat germ | 1/4 Cup (16 tbs) | |
| All purpose flour | 5 Cup (16 tbs) | |
| Shredded Swiss cheese | 3/4 Cup (16 tbs) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Melted butter or margarine | ||
Directions
In a large bowl, dissolve yeast in the warm water.
Stir in sugar, the 4 tablespoons melted butter, hot pepper seasoning, wheat germ, and 2 cups of the flour.
Beat, scraping bowl often for 4 minutes (at medium speed if using electric mixer).
Add 1 more cup of the flour and beat (for 4 more minutes at high speed with electric mixer).
With a heavy duty mixer or wooden spoon, beat in enough of the remaining flour (about 1 1/2 cups) to form a soft dough that is not too sticky to knead.
Turn out onto a floured board and knead until smooth, adding remaining flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch down dough and gradually knead in Swiss cheese and all but about 2 tablespoons of the Parmesan cheese.
Divide dough in half; shape each half into a smooth loaf and place in a greased 4 by 8 inch 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 350° oven until loaves are browned and sound hollow when tapped (30 to 35 minutes).
Turn out onto racks to cool completely.
Stir in sugar, the 4 tablespoons melted butter, hot pepper seasoning, wheat germ, and 2 cups of the flour.
Beat, scraping bowl often for 4 minutes (at medium speed if using electric mixer).
Add 1 more cup of the flour and beat (for 4 more minutes at high speed with electric mixer).
With a heavy duty mixer or wooden spoon, beat in enough of the remaining flour (about 1 1/2 cups) to form a soft dough that is not too sticky to knead.
Turn out onto a floured board and knead until smooth, adding remaining flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch down dough and gradually knead in Swiss cheese and all but about 2 tablespoons of the Parmesan cheese.
Divide dough in half; shape each half into a smooth loaf and place in a greased 4 by 8 inch 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 350° oven until loaves are browned and sound hollow when tapped (30 to 35 minutes).
Turn out onto racks to cool completely.
Chef
