Cheese BreadGarden Grill Restaurant, The Land, EPCOT
3 1/2 to 4 cups bread flour, divided
2 tablespoons sugar
1 1/2 tsp salt
1 package active dry yeast
1 cup very warm water (120°-130°)
1 cup (4 oz.) shredded Swiss cheese
1/2 cup (2 oz.) grated Parmesan cheese
1 egg, beaten
In a large bowl, combine 2 cups of the flour, sugar, salt, and yeast. Mix well. Gradually add water and 2 tablespoons margarine. Mix until soft dough forms. Combine Swiss and Parmesan cheeses. Reserve 1/4 cup. Add remaining cheese mixture, egg, and 1 cup of the flour to dough. Mix well.
On floured surface, knead dough 8 to 10 minutes, kneading in remaining flour. Place dough in lightly greased bowl, turning once to grease surface. Cover and let rest in warm place 20 minutes. On lightly floured surface, knead dough a few times. Divide into four equal pieces. Cover and let rise 15 minutes.
Roll out each piece in a rectangle and roll up from short side. Press ends to seal and fold under loaf. Place seam side down in four greased 6 x 3 inch loaf pans. Cover, let rise until double in volume, about 50 minutes.
Make a 1/4 inch deep slit lengthwise on top of each loaf. Sprinkle each with 1 tablespoon remaining cheese. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Remove from pans immediately. Brush with melted butter.