INGREDIENTS

INSTRUCTIONS

Since I make this with a bread machine I am going to give the
instructions for a bread machine.  Measure all dough ingredients into
bread machine pan in order  suggested by manufacturer. Process on
dough/manual cycle. To shape  and fill: When cycle is complete, remove
dough to floured surface. If  necessary, knead in additional flour to
make dough easy to handle.  Role dough to 18-in. x 12-in. rectangle.
Combine filling ingredients  and sprinkle to within 1/2 in. of edges.
Beginning at long end, roll  up tightly; pinch seam to seal. Place,
seam side down, on large  greased baking sheet. Form into "S" shape.
Tuck both ends under  center of "S" to form a "figure 8"; pinch dough
to join. With sharp  knife, cut down center of roll, about 1 in. deep,
to within 1/2 in.  of ends. Cover; let rise in warm, draft-free place
until doubled in  size, about 30-45 minutes. Bake at 350 degrees for
35-40 minutes,  covering with aluminum foil after 25 minutes to prevent
excess  browning. Remove from pan; cool on wire rack.  Yield 1 loaf (12
servings) My secretary doesn't like Swiss but went  on and on about how
good this tasted. She had assumed I hadn't used  Swiss cheese until she
asked me when I told her that yes it did have  Swiss cheese in it. I
have made it using provalone instead of Swiss  and really liked it as
well. I'm sure I'll get around to other  combinations of cheese but
really do like the original mix so if you  don't like Swiss cheese you
might want to give this a try anyway.  Posted to FOODWINE Digest  by
Becky Holt <becky@YOGI.NMMI.CC.NM.US>  on Apr 1, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2735
Calories From Fat: 926
Total Fat: 104.3g
Cholesterol: 428.7mg
Sodium: 5217.4mg
Potassium: 870.1mg
Carbohydrates: 316.9g
Fiber: 12.4g
Sugar: 10.4g
Protein: 122.9g