Twisted Cheese Loaf

Cooking Instructions

BAKING PANS

2 medium (8"-x-4") loaf pans, greased or Teflon

PREPARATION

15 mins.

In a large saucepan combine the beer or milk, hot water, sugar, salt, butter, and processed cheese and heat until hot. The cheese need not melt completely. Lift off the heat and cool to warm.

BY HAND OR MIXER

8 mins.

In a large mixing or mixer bowl put 2 cups flour and the yeast. Pour in the warm cheese mixture and beat by hand with a wooden spoon 100 strong strokes, or for 3 minutes at medium speed with the mixer flat beater. Stir in the balance of the flour, 1/2 cup at a time, first with the spoon and then by hand. If using the mixer, change to a dough hook when the dough becomes too heavy to stir with the flat beater.

The dough will be a rough, shaggy mass that will clean the sides of the bowl. If the dough continues to be slack and moisture breaks through, add small amounts of flour.

KNEADING

10 mins.

If by hand, turn the dough onto a lightly floured work surface and spread the Swiss cheese bits over it. Fold the dough over on the cheese and knead with the rhythmic motion of push-turn-fold. The dough will become smooth and elastic, and bubbles will form under the surface of the dough. Break the kneading rhythm occasionally by throwing the dough down hard against the work surface.

If using a mixer, drop the cheese bits into the bowl while the mixer is running. The dough will clean the sides of the bowl and form a ball around the revolving hook. If it does not, add sprinkles of flour. Knead by hand or mixer for 10 minutes.

BY PROCESSOR

5 mins.

Combine all of the ingredients except the flour, yeast, and Swiss cheese dice in a large saucepan, as above.

Attach the plastic dough blade.

Measure 3-1/2 cups flour and the yeast into the processor work bowl. Pulse to blend. With the motor running, slowly pour a portion of the cooled cheese mixture through the feed tube to form a wet mass in the bowl. Do not make it a thin batter. Keep it on the heavy side. Take off the cover and add 3/4 cup flour. Pulse several times until the flour is completely absorbed. With the processor running, add the balance of the mixture and flour, 1/4 cup at a time, until the dough forms a ball and is carried around the bowl by the force of the blade.

KNEADING

50 secs.

With the machine running, knead for 50 seconds.

When first turned out of the work bowl, the dough will be slightly sticky but a dusting of flour will take the stickiness away.

Work the cheese bits into the dough by hand.

FIRST RISING

1 hour

Place the dough in a buttered bowl and turn over to coat the ball completely to prevent crusting. Cover the bowl tightly with plastic wrap and leave at room temperature until the dough has risen to about twice its original size (as judged by how high it creeps up the bowl), about 1 hour.

(If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising times by half.)

SHAPING

15 mins.

Punch down and knead the dough for 30 seconds to deflate. Divide the dough in half. (Each half will weigh about 1-1/2 pounds.) Roll each half into a 12"-x-6" rectangle. Cut each rectangle lengthwise into three 2" strips leaving them joined at one end by a 1/2" piece. Braid the strips. Tuck under the ends to make the dough about the same length as the bake pan. Place in the pan.

SECOND RISING

45 mins.

Place pans in a warm place, cover with wax or parchment paper, and leave until the center of the dough has risen 1/2" above the level of the edge of the pan, 45 minutes.

PREHEAT

Preheat the oven to 350 20 minutes before baking.

BAKING 350

45 mins.

Bake until the loaves are a golden brown, about 45 minutes. They are done when tapping the bottom crust yields a hard, hollow sound. If not, return the loaves to the oven for an additional 5 to 10 minutes. Midway during baking, and again near the end, shift the loaves so they are exposed equally to the temperature variations in the oven. If the loaves appear to be browning too quickly, cover with a length of foil.

(If using a convection oven, reduce heat 50.)

FINAL STEP

Remove the bread from the oven. Turn from the pans and place on a metal rack to cool before slicing.

Toasted, this bread is superb.

Wine Pairing(s)

Marlborough Ridge Sauvignon Blanc

Sebastiani Chardonnay

Mike Ditka Chardonnay

Chandon Pinot Noir

Rosemount Sauvignon Blanc

Chateau Carbonnieux Pessac-Leognan Grand Cru

Preston Sauvignon Blanc

Blossom Hill Chardonnay

David Bruce Pinot Noir 'Santa Lucia Highlands'

Domaine Serene 'Etoile' Chardonnay