Swiss Cheese Loaf

Preparation info

  • 3

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups milk, scalded
  • 3 tablespoons sugar
  • tablespoons salt
  • 3 tablespoons butter
  • 1 cup cold water
  • ½ cup warm water (105° to 115°F.)
  • 2 packages active dry yeast
  • 8 cups sifted all-purpose flour, approximately
  • cups Gruyére cheese, grated
  • 3 teaspoons paprika
  • 1 egg, beaten


    1. Pour the milk into a large bowl. Add the sugar, salt and butter. Stir until butter melts. Stir in the cold water.

    2. Place the warm water in a small warm bowl. Sprinkle with yeast and stir to dissolve. Add yeast to milk mixture. Add five cups of the flour and beat until smooth. Add enough remaining flour to make a stiff dough.

    3. Turn dough out on a lightly floured board and knead for eight to ten minutes. Place in a greased large bowl and grease the top of the dough. Cover and let rise in a warm place, free from draft, for about one hour, until doubled in bulk.

    4. Roll one-third of the dough into a rectangle ten by twelve inches. Sprinkle with one third of the cheese and paprika. Roll up on the long side and seal seam and edges. Place in a loaf pan (9 × 5 × 3 inches) and brush with beaten egg. Cover and let rise again for about one hour, until doubled in bulk. Repeat with remaining dough, cheese and paprika.

    5. Preheat oven to moderate (375°F.).

    6. Bake the loaves for thirty to forty minutes, or until golden brown.