Not only is this hearty whole wheat loaf filled with plenty of wonderful garlic and Swiss cheese flavor, the "holes" that appear when baking make it look just like a wedge of Swiss cheese!
- 3 to 3-1/2 cups all-purpose flour, divided
- 2 cups whole wheat flour, divided
- 1/3 cup mashed potato flakes
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 teaspoons salt
- 2 cups warm milk (120° to 130°)
- 1/4 cup butter, melted
- 2 eggs
- 4 to 6 garlic cloves, minced
- 1 block (6 ounces) Swiss cheese, cut into 1/4-inch cubes
- 1 egg yolk
- 1 tablespoon water
- In a bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, potato flakes, yeast and salt. Add milk and butter; beat for 2 minutes. Add eggs and garlic; beat for 2 minutes. Stir in the remaining whole wheat flour and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead for 4 minutes. Sprinkle with cheese; knead 2 minutes longer or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half; shape each half into a ball. Place on a greased baking sheets; flatten to 7-in. diameter. With a sharp knife, make three parallel slashes about 1/2 in. deep on the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes. Beat egg yolk and water; brush over loaves. Bake at 375° for 30-35 minutes or until golden brown. Cool on a wire racks. Yield: 2 loaves.
Originally published as Swiss Cheese Bread in Country Woman Christmas Annual 1999, p28
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