| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | 1 | Servings | |
INGREDIENTS
| 3 1/2 | c | Bread Flour; divided, (up to 4) |
| 2 | tb | Sugar |
| 1 1/2 | Tsp.Salt; (I only use 1/2 tsp.) | |
| 1 | pk | OR 1 Tbsp.Active Dry Yeast |
| 1 | c | Very Warm Water; (120 to 130'F) |
| Squeeze Margarine; ( I use regular melted) | ||
| 1 | c | Swiss Cheese; shredded, (4 oz.) |
| 1/2 | c | Parmesan Cheese; grated, (2 oz.) |
| 1 | Egg; beaten lightly |
INSTRUCTIONS
>From "Cooking With Mickey Around Our World Yield 4 small (6 X 3 pan) or 2 large Loaves (9 X 3 1/2 pan) In a large bowl, combine 2 cups flour, sugar, salt and yeast. Mix well. Gradually add water and 2 Tbsp. margarine.Mix until soft dough forms. Mix cheeses, reserve 1/4 cup, Add all remaining ingredients and mix thoroughly. Turn onto floured surface., knead in remaining flour. This will take 8 to 10 minutes to get the best texture.Place dough in a lightly greased bowl, turning once to grease top. Cover and let rise in a warm place about 20 minutes. Knead a few times on a lightly floured surface, divide into equal pieces. Cover and let rise 15 minutes right on board. Roll out into rectangle and from the short side roll up, sealing ends by pressing in. Place in greased pans, make a 1/4 inch deep slit down the center of the loaf. Sprinkle with remaining cheese. Bake at 375'F 20 to 25 minutes or until golden (for small loaves) and about 10 to 15 minutes longer, or until bread sounds hollow when tapped on the bottom of loaf. Remove from pans immediately and brush lightly with margarine. NOTE: Wonderful while still warm, excellent cold, and makes great toast. Posted to EAT-L Digest by Judy E Ryder <jeryder@JUNO.COM> on Feb 19, 1998
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