Recipe: Swiss Cheese Loaf - You are very welcome dearest Judy.

Every research conveys the effort of discovering the roots of whatever you are researching, in this case, the root or origins of the recipe.

I am a long time enthusiast of French Cooking & I know that Sheila Lukins (the real chef in the Silver Palate's team) was professionally trained as Chef in Le Cordon Bleu School in France.

Of course I researched my favorite French Chefs, including the greatest of them; an American, our beloved Julia Child. In my opinion, I think that the present recipe evolved from an interesting recipe using puff pastry, developed and presented by our divine master, Mrs. Child.

I had read several times (less than the Bible) the two volumes of Mastering the Art of French Cooking. Even though I lost my beloved first volume I searched the volume two (MASTERING THE ART OF FRENCH COOKING, Vol. 2, 1970, Pps. 140, 141, 142, 143, 144 & 145.)

There I found the detailed recipes for FEUILLETEE AU FROMAGE-JALOUSIE AU FROMAGE (Peekaboo Cheese Tart of French Puff Pastry.) Miss Child described & included the recipes for what she called a tart but that really was a rectangle of delicious stuffed puff pastry, better known as a Bouchee or Large Voul A Vent.

I am not repeating the recipe nor the recipes for the Garnitures (In modern terms, the stuffing of the Bouchees)which included one with sweet breads; creamed seafood filling & diced chicken in White wine sauce with Quenelles, Truffles, Mushrooms & olives. YOU WERE RIGHT MY FRIEND, THIS USED TO BE AN APPETIZER GOOD FOR THE GODS at the Olympus!!!

Of course, if you are interested for intellectual satisfaction or curiosity, I will gladly Fax you the recipes. If somebody else is interested, then I will transcribe it with pleasure.

But still, I knew that there must be somewhere a similar recipe adapted for us mortals. Therefore, I went to the other master, America's Craig Claiborne in his ageless, THE NEW YORK TIMES COOKBOOK, Revised Edition, 1990 (I also have the original Edition, just for memories sake). In page 630, I found the humble title for the same masterful recipe of our Julia Child. Here is the recipe & I guess that you will see the similarity & the undeniable possibility that the present recipe evolved from these. We might use just the same recipe with different stuffings. Buen Provecho dearest Judy!

SWISS CHEESE LOAF
3 loaves

1 1/2 cups milk, scalded
3 tbsp sugar
1 1/2 tbsp salt
3 tbsp butter
1 cup cold water
1/2 cuplukewarm water
2 packages (2 tb.) yeast
8 cups flour, approximately
1 1/2 cups grated Gruyere cheese
3 tsps Paprika
1 egg beaten

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

Place the warm water in a small warm bowl. Sprinkle with yeast & stir to dissolve. Add yeast to milk mixture. Add 5 cups of the flour & beat until smooth. Add enough remaining flour to make a stiff dough.

Turn dough out on a lightly floured board & knead for 8 to 10 minutes. Place in a greased large bowl & grease the top of the dough. Cover & let rise in a warm place, free from draft, for about 1 hour, until doubled in bulk.

Roll 1/3 of the dough into a rectangle 10 x 12 inches. Sprinkle with one third of the cheese & paprika. Roll up on the long side & seal seam & edges. Place in a 9x5x3 inch loaf pan & brush with beaten egg. Cover & let rise again for 1 hour, until doubled in bulk. Repeat with remaining dough, cheese & paprika.

Preheat the oven to 375 F.

Bake the loaves for 30 to 40 minutes, or until golden brown.