Ingrients & Directions


3 c Bread or all-purpose flour
1 pk Dry yeast
1 ts Sugar
1 ts Salt
1/4 c Instant potato flakes
1 1/2 c Hot water; 120-130 degrees
1/2 Butter or margarine; melted
2 Eggs
4 oz Swiss cheese; coarsely grate

Recipe by: Bernard Clayton – The Complete Book of Breads – Page 337
Equipment: One 8″ tube pan (angel food, bundt, or guegelhupf),
greased or Teflon; 1 baking sheet. By Hand or Mixer: Measure 1 1/2
cups flour into a large mixing or mixer bowl and stir in the yeast,
sugar, salt, potato flakes, and hot water. Beat by hand 30 strong
strokes, or for 1 minute in the mixer. Add the melted butter or
margarine, eggs, and Swiss cheese. Beat by hand 100 strokes, or for 2
minutes with the mixer turned to high. Stop the mixer. Stir in the
balance of the flour, 1/2 cup at a time, first with the spoon and
then by hand, or with the mixer flat beater and then dough hook. The
dough will be a rough, shaggy mass that will clean the sides of the
bowl. However, if it continues to be slack (wet), add small portions
of flour. Kneading (8 minutes): Turn the dough onto a lightly floured
work surface and knead with the rhythmic motion of push-turn-fold.
Add light sprinkles of flour if necessary. In the mixer, with the
dough hook, the dough will completely clean the sides of the bowl and
form a ball around the revolving hook. The dough will be smooth and
elastic. Knead by hand or mixer for 8 minutes. First Rising (1 hour):
Place the dough in a greased mixing bowl and pat with buttered or
greased fingers. Cover the bowl tightly with plastic wrap and leave
at room temperature until the dough has doubled in volume, about 1
hour. (If prepared with a new fast-rising yeast and at the
recommended higher temperatures, reduce the rising times by about
half.) Shaping (6 minutes): Punch down the dough, turn it onto the
floured work surface, and let it rest for 2 minutes. It can be shaped
in one of two ways. One is to roll it under your palms to about 20
inches in length. Lay the length of dough in the prepared pan.
Overlap the ends slightly and pinch together. Or, flatten the ball
of dough and, with your fingers, punch a hole in the center and widen
this to slip over the tube. Either way, push the dough firmly into
the bottom of the pan. Second rising (45 minutes): Cover the pan
with a length of foil or wax paper and let rise until the dough has
doubled in volume, 45 minutes. Preheat the oven to 375 degrees 20
minutes before baking. (If using a convection oven, reduce heat by 50
degrees.) Place the pan in the moderate oven. Bake until a metal
skewer inserted in the center of the loaf comes out clean and dry,
about 45 minutes. Ten minutes before the baking is done, carefully
turn the loaf out of the pan onto a baking sheet.
Return to the oven. This will give the loaf a lovely overall brown
that it would not otherwise have. But handle it carefully. It is
fragile when hot. Take the bread from the oven. Slide the loaf off
the baking sheet onto a metal rack to cool before slicing.

Yields
1 Servings