INGREDIENTS

INSTRUCTIONS

In large bowl of an electric mixer, dissolve yeast in warm water.  Stir
in sugar, the 1/4 cup melted butter, hot pepper seasoning, wheat  germ,
and 2 cups of the flour. Beat on medium speed, scraping bowl  often,
for 4 minutes. Add 1 more cup of the flour and beat on high  speed for
4 minutes more.  With a heavy-duty mixer or wooden spoon beat in enough
of the  remaining flour (about 1-1/2 cups) to form a dough that is soft
but  not too sticky to knead. Turn out onto a floured board and knead
until smooth and satiny (5 to 20 minutes), adding flour as needed to
prevent sticking. Place dough in a greased bowl; turn over to grease
top. Cover and let rise in a warm place until doubled (about 1-1/2
hours).  Punch dough down and, with your hands, gradually work in Swiss
cheese  and all but about 2 tablespoons of the Parmesan cheese. Turn
dough  out onto a lightly floured board and divide in half. Shape each
loaf  into a smooth loaf and place in a greased 4-1/2 by 8-1/2-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
preheated 350-degree oven (325 for glass pans) for  30 to 35 minutes or
until loaves are browned. Turn out onto a rack to  cool. Makes 2  
loaves.  Source: Sunset: Breads Posted to MC-Recipe Digest by Brenda H.
Alcorn  Date: Friday, February 13, 1998 9:07 PM on Feb 13, 1998

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