INGREDIENTS

INSTRUCTIONS

NORMA WRENN
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
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
Source: Sunset: Breads
Posted to MC-Recipe Digest by Brenda H. Alcorn Date: Friday, February 13,
1998 9:07 PM on Feb 13, 1998

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”