1/2 cup dairy sour cream
1 package active dry yeast
1 cup warm water (105 to 115°)
2 tablespoons sugar
2 tablespoons shortening
2 teaspoons salt
3 cups all-purpose flour
1 cup shredded Swiss cheese (about 4 ounces)
Margarine or butter, softened
Heat sour cream over low heat just until luke-warm. Dissolve yeast in warm water in large mixer bowl. Add sour cream, sugar, shortening, salt and 2 cups of the flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. 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.
Grease round baking pan, 9 x 1-1/2 inches. Stir down batter by beating about 25 strokes. Spread evenly in pan. Smooth top of loaf by patting with floured hand. Cover and let rise until double, about 40 minutes.
Heat oven to 375 degrees: Bake until loaf sounds hollow when tapped, 45 minutes. Remove loaf from pan; brush top with margarine. Cool on wire rack.
1 loaf (12 slices).
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