Swiss Cheese Loaf

Cooking Instructions

1 Pour the milk into a large bowl. Add the sugar, salt and butter. Stir until butter melts. Stir in the cold water.

2 Place the warm water in a small warm bowl. Sprinkle with yeast and stir to dissolve. Add yeast to milk mixture. Add 5 cups of the flour and beat until smooth. Add enough remaining flour to make a stiff dough.

3 Turn dough out on a lightly floured board and knead for 8 to 10 minutes. Place in a greased large bowl and grease the top of the dough. Cover and let rise in a warm place, free from draft, for about 1 hour, until doubled in bulk.

4 Roll one third of the dough into a rectangle 10 x 12 inches. Sprinkle with one third of the cheese and paprika. Roll up on the long side and seal seam and edges. Place in a 9 x 5 x 3-inch loaf pan and brush with beaten egg. Cover and let rise again for about 1 hour, until doubled in bulk. Repeat with remaining dough, cheese and paprika.

5 Preheat the oven to 375F.

6 Bake the loaves for 30 to 40 minutes, or until golden brown.

Wine Pairing(s)

Jewel Shiraz

Brancott Sauvignon Blanc Marlborough

Kaesler 'Old Vine' Shiraz

Fougères 'La Raison de Montesquieu' Blanc

Arrowood 'Grand Archer' Chardonnay

Manoir Du Gravoux Côtes de Castillon

Raymond 'R Collection' Chardonnay

Apex II Chardonnay

Three Thieves Syrah

Kangaroo Ridge Shiraz