CHEESE SOUFFLE BREAD

1 pkg active dry yeast
1/4 cup warm water (105-115 degrees F.)
1/4 cup warm milk (105-115 degrees F.)
1 tablespoon sugar
1 1/3 cups all-purpose flour, divided use
1/4 teaspoon salt
1/3 cup oil
1 egg
1 cup shredded Swiss or cheddar cheese (or 1/2 cup each)
1 clove garlic, crushed (or 1/4 teaspoon minced garlic)
margarine or butter, softened (for brushing top)
grated parmesan cheese (for topping)
fresh cracked pepper (for topping)

Put yeast in water and milk, add sugar, stir and proof 10-15 minutes.

Mix 1 cup flour and salt in mixing bowl, add yeast mixture and oil. Beat on low speed until blended, about 30 seconds. Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally.

Stir in remaining flour, cheese and garlic. If dough is sticky, stir in 1 to 2 tablespoons additional flour. Cover and let rise in warm place until double about 45 minutes.

Grease 1 quart casserole.

Stir down dough; shape into round. Place in casserole. Brush top with margarine; sprinkle with Parmesan cheese and pepper. Cover and let rise in warm place until double, about 35 minutes.

Preheat oven to 375 degrees F.

Bake until loaf is golden brown and sounds hollow when tapped, 30 to 35 minutes. (If loaf is browning too quickly, cover loosely with aluminum foil during last 15 minutes of baking.) Immediately remove from casserole; cool on wire rack. Serve warm.

Makes 1 loaf
Source: magazine clipping