Swiss Cheese Bread
|Milk||1 Cup (16 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Envelope)|
|Warm water||1 Cup (16 tbs)|
|Sifted flour||5 Cup (80 tbs)|
|Swiss cheese||8 Ounce, grated (2 Cups)|
Scald milk with sugar, salt and butter in a small saucepan.
Cool just until warm.
In a large bowl sprinkle yeast into warm water & stir until yeast dissolves.
Stir in cooled milk mixture.
Beat in 2 cups of the flour mixture to form a smooth soft dough.
Beat in the cheese.
Gradually beat in the 3 remaining cups of flour to make a stiff dough.
Turn out onto a lightly floured pastry cloth or a cutting board.
Knead until smooth and elastic, adding only enough extra flour to keep the dough from sticking.
Place in a greased bowl, turn to coat all over with shortening.
Cover with a towel.
Let rise in a warm place, away from drafts, for about 1 hour or until it doubles in bulk.
Punch dough down and divide in half.
Knead each half a few times.
Shape each into a ball.
Place in a greased 8 inch round layer cake pan.
Cover and let rise again in a warm place for about 1 hour or until it doubles in bulk.
Bake in a moderate oven of 350 degrees for 50 minutes or until the bread gives a hollow sound when tapped.
Remove from pans and cool on a wire rack.
Slice in wedges.