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Ingredients:
- 1 package active dry yeast
- 1/4 cup warm water, about 110°
- 1/4 cup milk, scaled and cooled to lukewarm
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/2 cup butter, softened
- 3 eggs
- 2 3/4 cup all-purpose flour
- 1 cup 1/4-inch dice Swiss cheese
Preparation:
Dissolve yeast in the warm water. Add milk, sugar, salt, butter, eggs, and half of the flour. Using an electric mixer, beat for 10 minutes. Add remaining flour; blend in with a wooden spoon (you could use a dough hook) until dough is smooth. Cover with plastic wrap and let rise in a warm place for about 1 to 2 hours, or until doubled in bulk. Punch down. Cover and refrigerate overnight.
Punch down dough; form a flattened ball. Knead in the cheese until pieces are well distributed throughout the dough. Shape into a round ball. Place in a buttered 8-inch pie plate. Let rise until doubled in bulk, about 1 to 2 hours. Preheat oven to 375°. Bake for about 30 minutes, until nicely browned. Loaf should sound hollow when rapped on the bottom. Brush with a little melted butter while still hot. Remove from pie pan and cool on a rack.
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