Italian Cheese Bread - With a shortcut rising method
Recipe From: "Voila!" (Jr League of Lafayette, LA)

2 1/4 oz pkgs dry yeast
1 cup margarine
6 large eggs
4 1/2 cups all-purpose flour -- sifted
1 teaspoon salt
2 teaspoons sugar
1/4 pound Swiss cheese
1/4 pound sharp cheddar cheese
1/2 cup Parmesan cheese -- grated

Dissolve yeast in 1 cup of warm water.

In a large mixing bowl, beat margarine until fluffy. Beat eggs in another bowl until light. Add eggs to margarine, blending well. Stir in dissolved yeast water.

Sift flour, salt and sugar together. Gradually add to egg mixture, continue to beat until satiny.

Cut Swiss and cheddar cheese into 1/4 inch cubes. Stir cubed cheese and Parmesan cheese into mixture.

Place dough in a 4 quart greased glass mixing bowl. Cover and let rise until doubled in volume. (see shortcut rising method, at bottom)

With spoon, gently stir (do not punch). Cover bowl and let rise until doubled, again.

Grease a 10-inch tube pan. Gently stir dough down. Pour or drop by spoonfuls into pan. Let rise again until doubled. (see shortcut rising method at bottom)

Bake in a preheated 400F oven 35 - 40 minutes. Use cake tester to test for doneness. Cool 10 minutes out of oven. Lift bread out by tube and cool 20 more minutes. Eat while warm or cool. Delicious with a cool glass of milk!

Shortcut rising method from Tout de Suite a la Microwave II:

Bring 3 1/2 cups water to boil in a 1-quart glass bowl on high, 7-8 minutes.

Place glass mixing bowl containing dough in microwave on top of bowl of boiling water (make sure both bowls fit in microwave before you begin). Microwave on warm (10%) 5 minutes, or defrost setting for 2 minutes.

Let dough rise in warm place 20 to 30 minutes until doubled in bulk. With spoon, gently stir (follow recipe instructions).

Again, bring 3 1/2 cups water to boil in bowl. Repeat steps 1 and 2.

Follow recipe instructions for baking in a tube pan.

Later if you want to warm just one slice of bread, wrap it in wax paper and microwave on high (100%) 20 seconds.