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Swiss Cheese Soufflé Bread

Homemade yeast bread boasts the aroma and flavors of garlic and Swiss cheese.

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( 3 Ratings)

3 Ratings

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4 Stars 33%

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Prep Time 25 min
Total Time 2 hr 20 min
Servings 24

Ingredients

1 1/3: cups Gold Medal® all-purpose flour

1: tablespoon sugar

1/2: teaspoon salt

1: package regular active or fast-acting dry yeast

1/3: cup butter or margarine

1/4: cup water

1/4: cup milk

1: egg

1: cup shredded Swiss cheese (4 oz)

1: clove garlic, finely chopped

: Butter or margarine, softened

: Grated Parmesan cheese, if desired

: Freshly cracked pepper, if desired

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Directions

1 In medium bowl, mix 1 cup of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat 1/3 cup butter, the water and milk over medium heat, stirring frequently, until very warm (120°F to 130°F). Pour over flour mixture; beat with electric mixer on low speed about 30 seconds or until blended. Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally.
2 Stir in remaining flour, the Swiss cheese and garlic. (If dough is sticky, stir in 1 to 2 tablespoons additional flour.) Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
3 Grease 1-quart casserole with shortening or cooking spray. Stir down dough; shape into a ball. Place in casserole. Brush top with softened butter; sprinkle with Parmesan cheese and pepper. Cover; let rise in warm place about 35 minutes or until dough has doubled in size. (If using fast-acting yeast, do not let rise 35 minutes; cover and let rest on floured surface 10 minutes.)
4 Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Immediately remove from casserole to cooling rack. Serve warm.

EXPERT TIPS

Expert Tips

For great yeast bread results, try these Gold Medal® flour varieties: Gold Medal® Better for Bread™ flour and Gold Medal® whole wheat flour.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 70
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 80mg; 80%;
Total Carbohydrate: 6g; 6%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 2/10/2013 9:31:10 AM REPORT ABUSE wordsmith19 said:

Rating:

This bread is absolutely delicious...it reminds me of the rolls you get at Red Lobster, but better! My dough was very sticky, but if you throw a few handfuls of flour into the mix, that fixes the problem. Another thing I noticed, is when my dough was rising, it took about twice as long as the recipe directs. This may be because I did not use a thermometer to test the temp of the butter/liquid mix, so it may have been too hot. If this happens to you, don't fear. Just give the dough some extra time to rise. The dough I made still did not rise to twice the size, as the recipe directs. But when I baked it, it baked to size the bread was supposed to be.

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