*  Exported from  MasterCook II  *
 
                         Swiss Cheese Potato Bread
 
 Recipe By     : Bernard Clayton - The Complete Book of Breads - Page 337
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheese                           Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Cups          Bread Or All-Purpose Flour
    1      Package       Dry Yeast
    1      Teaspoon      Sugar
    1      Teaspoon      Salt
      1/4  Cup           Instant Potato Flakes
    1 1/2  Cups          Hot Water -- 120-130 degrees
      1/2  Stick         Butter Or Margarine -- melted
    2                    Eggs
    4      Ounces        Swiss Cheese -- coarsely grated
 
 Equipment:  One 8 tube pan (angel food, bundt, or guegelhupf), greased or
 Teflon; 1 baking sheet.
 By Hand or Mixer:  Measure 1 1/2 cups flour into a large mixing or mixer
 bowl and stir in the yeast, sugar, salt, potato flakes, and hot water. Beat
 by hand 30 strong strokes, or for 1 minute in the mixer. Add the melted
 butter or margarine, eggs, and Swiss cheese.  Beat by hand 100 strokes, or
 for 2 minutes with the mixer turned to high. Stop the mixer. Stir in the
 balance of the flour, 1/2 cup at a time, first with the spoon and then by
 hand, or with the mixer flat beater and then dough hook.  The dough will be
 a rough, shaggy mass that will clean the sides of the bowl. However, if it
 continues to be slack (wet), add small portions of flour. Kneading (8
 minutes):  Turn the dough onto a lightly floured work surface and knead with
 the rhythmic motion of push-turn-fold.  Add light sprinkles of flour if
 necessary.  In the mixer, with the dough hook, the dough will completely
 clean the sides of the bowl and form a ball around the revolving hook.  The
 dough will be smooth and elastic.  Knead by hand or mixer for 8 minutes.
 First Rising (1 hour):  Place the dough in a greased mixing bowl and pat
 with buttered or greased fingers.  Cover the bowl tightly with plastic wrap
 and leave at room temperature until the dough has doubled in volume, about 1
 hour.  (If prepared with a new fast-rising yeast and at the recommended
 higher temperatures, reduce the rising times by about half.)
 Shaping (6 minutes):  Punch down the dough, turn it onto the floured work
 surface, and let it rest for 2 minutes.  It can be shaped in one of two
 ways.  One is to roll it under your palms to about 20 inches in length. Lay
 the length of dough in the prepared pan.  Overlap the ends slightly and
 pinch together.  Or, flatten the ball of dough and, with your fingers, punch
 a hole in the center and widen this to slip over the tube.  Either way, push
 the dough firmly into the bottom of the pan.
 Second rising (45 minutes):  Cover the pan with a length of foil or wax
 paper and let rise until the dough has doubled in volume, 45 minutes.
 Preheat the oven to 375 degrees 20 minutes before baking.  (If using a
 convection oven, reduce heat by 50 degrees.)  Place the pan in the moderate
 oven.  Bake until a metal skewer inserted in the center of the loaf comes
 out clean and dry, about 45 minutes.  Ten minutes before the baking is done,
 carefully turn the loaf out of the pan onto a baking sheet.  Return to the
 oven.  This will give the loaf a lovely overall brown that it would not
 otherwise have.  But handle it carefully.  It is fragile when hot.  Take the
 bread from the oven.  Slide the loaf off the baking sheet onto a metal rack
 to cool before slicing.
 
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 NOTES : The author writes, “Swiss cheese melts and spreads through this
 handsome and delicious loaf to create a soft and tender slice. Basically a
 potato bread, the loaf bakes to a light brown with dark pieces of crusted
 cheese melted into the surface.”