Swiss Cheese Casserole Bread
- 1/2 cup dairy sour cream
- 1 pkg. active dry yeast
- 1 cup warm water (105~ to 115~)
- 2 Tbsp. sugar
- 2 Tbsp. shortening
- 2 tsp. salt
- 3 cups all-purpose flour (if using self-rising flour, omit salt)
- 1 cup shredded Swiss cheese, about 4 oz.
- Soft butter or margarine
- Heat sour cream over low heat just until lukewarm. Dissolve yeast in warm water in large mixer bowl. Add sour cream, sugar, shortening, salt, and 2 cups of the flour. Blend 30 seconds on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally (or beat by hand 300 strokes). Stir in remaining flour and the cheese until smooth. Scrape batter from side of bowl. Cover and let rise in warm place until double, about 45 minutes.
sour cream, active dry yeast, warm water, sugar, shortening, salt, allpurpose, swiss cheese, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=87402 (may not work)