CHEESE CASSEROLE BREAD

1 package active dry yeast
1/2 cup warm water
1/2 cup lukewarm milk, scalded and cooled
2/3 cup butter, softened
2 eggs
1 teaspoon salt
3 cups all-purpose flour
1 cup shredded Swiss or cheddar cheese
1/2 teaspoon pepper
Butter, softened

Dissolve yeast in warm water in a 2 1/2 quart bowl. Add milk, 2/3 cup butter, eggs, salt and 1 cup 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, cheese and pepper. Scrape batter from side of bowl. Cover and let rise in warm place until double, about 40 minutes. (Batter is ready if indentation remains when touched with floured finger.)

Stir down batter by beating 25 strokes. Spread evenly in a 2-quart casserole. Cover and let rise until double, 45 minutes.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

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
Source: Betty Crocker, 1986