My sister Melba’s specialty. I especially love this bread with a corned beef roast. But, the soft buttery texture and nutty flavor is an asset to any meal.
Swiss Cheese Braid
1 pkg. active dry yeast
3/4 C. warm water (105 – 115 degrees)
1 T. sugar
1 t. salt
1/2 C. margarine or butter, softened
3-1/2 C. all purpose flour
8-10 oz. Swiss or Gruyere cheese, diced (about 1-1/2 to 2 cups)
Dissolve yeast in warm water in large bowl. Stir in sugar, salt, eggs, margarine, & 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make the dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth & elastic, about 15 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1-2 hours. (Dough is ready if indentation remains when touched.)
Punch down dough; knead in cheese until well distributed. Divide into 3 equal parts. Roll each part into a rope, 15 inches long. Place ropes together on lightly greased cookie sheet. Braid ropes gently & loosely; do not stretch. Pinch ends to fasten; tuck under securely. Brush lightly with oil. Let rise until double, 40-50 minutes.
Heat oven to 375. Place loaf on oven rack below center of oven. Bake until braid sounds hollow when tapped, 25-30 minutes. (If braid is browning too quickly, cover loosely with aluminum foil.)