Ingredients
- 30 secon beat on speed
- 2 eggs
- 1 butter softened
- 1/2 quart bowl
- 3 cups all purpose flour
- 5/8 cup butter softened
- 1 cup flour
- 1/2 cup lukewarm milk scalded
- 1/2 cup warm water
- 1 cup swiss
- 5/8 cup butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package dry yeast (active)
Stir down batter by beating 25 strokes. Spread evenly in a 2-quart casserole. Cover and let rise until double, 45 minutes. Heat oven to 375F. Place loaf on low rack so that top of casserole is in center of oven. casserole should not touch sides of oven. Bake until loaf is brown and sounds hollow when tapped, 40-45 minutes. Loosen side of bread from casserole. Brush top with softened butter; cool on wire rack. Makes 1 loaf.
