Whole Wheat Swiss Cheese Bread

Whole Wheat Swiss Cheese Bread

This bread is a little different than most of the breads I make. For starters, the dough has Swiss cheese melted into it- giving it great texture and flavor. It is also a cool- rise recipe.  That means the dough is prepared, rested for a bit, shaped and then popped in the fridge to rise. It can be baked several hours later or even the next day. You can prep it in the evening- let it rise in the fridge overnight- and bake it in the morning. Great for when you want homemade bread- but don’t have a long block of time to make it. As to the cheese in the dough- it kind of disappears. You aren’t going to find a gooey, cheesy middle. The cheese is melted and kneaded into the dough. It adds great flavor and texture. You can also experiment with other cheeses, if you like.

Whole Wheat Swiss Bread

3 c. flour

2 ½ -3 c. whole wheat flour

2 packages active dry yeast

2 T. sugar

2 t. salt

1 c. each milk and water

4 oz. diced Swiss cheese

3 T. butter

Oil

Combine 2 cups of the flour with the yeast, sugar and salt in a mixing bowl. Heat together water and milk with cheese and butter until warm, cheese does not have to melt. Add to flour mixture and beat 3 minutes. Stir in remaining white flour and beat 2 minutes. Stir in enough whole wheat flour to make a soft dough. Knead on floured surface until smooth and elastic. Cover with bowl and let rest 20 minutes. Divide dough in half and shape into loaves by rolling out and then rolling into a loaf and sealing seams. Place in greased 8×4 inch loaf pans and brush with oil. Cover with plastic wrap and place in fridge. Chill 2 –24 hours. Remove from fridge and remove plastic wrap allowing to stand while oven preheats. Bake at 375 for 35-40 minutes. Remove from pans and brush with butter. Cool. Makes 2 loaves.