Swiss Dill Loaf

• 3 to 3 1/4 c. all-purpose flour
• 3 oz. Swiss cheese, grated (about 3/4 c.)
• 1 pkg. RapidRise yeast
• 1 Tbsp. sugar
• 1 tsp. salt
• 3/4 c. evaporated skim milk
• 1/4 c. water
• 1 Tbsp. butter
• 1 egg white, beaten
• dill seed (optional)

1. In large
2. mixing
3. bowl,
4. combine
5. 2 cups flour, cheese, yeast, sugar, salt and dill weed.teat water, milk and butter in saucepan
6. over medium-low heat to 125u0b0.
7. Stir in dry ingredients; blend well.
8. Continue adding flour to make soft dough. Knead 4 minutes, until smooth and elastic.tover; let rest 10 minutes. Roll
9. dough
10. into
11. a 12 x 8-inch rectangle.
12. Roll up from short end of loaf; seal ends and seams.
13. Place in greased 8 x 4
14. x
15. 2 1/2-inch loaf pan; cover.
16. Place large shallow pan on counter; half
17. filltith boiling water.
18. Set loaf on rack over boiling water; let dough rise until double in size, about 30 minutes.
19. Cut 4tiagonal
20. slashes in top.
21. Brush with egg white;
22. sprinkle with dill seed.
23. Bake at 375u0b0 for 25 minutes.

allpurpose, swiss cheese, rapidrise yeast, sugar, salt, milk, water, butter, egg, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=720364 (may not work)