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Swiss Cheese Potato Bread

3 cups bread or all-purpose flour
1 package dry yeast
1 teaspoon sugar
1 teaspoon salt
1/4 cup instant potato flakes
1 1/2 cups hot water, 120-130 degrees
1/2 stick butter or margarine, melted
2 eggs
4 ounces swiss cheese, coarsely grated

Measure 1 1/2 cups flour into a large mixing or mixer bowl and stir
in the yeast, sugar, salt, potato flakes, and hot water.

Beat by hand 30 strong strokes, or for 1 minute in the mixer. Add
the melted butter or margarine, eggs, and Swiss cheese. Beat by
hand 100 strokes, or for 2 minutes with the mixer turned to high.
Stop the mixer.

Stir in the balance of the flour, 1/2 cup at a time, first with
the spoon and then by hand, or with the mixer flat beater and then
dough hook. The dough will be a rough, shaggy mass that will clean
the sides of the bowl. However, if it continues to be slack (wet),
add small portions of flour.

Turn the dough onto a lightly floured work surface and knead with
the rhythmic motion of push-turn-fold. Add light sprinkles of
flour if necessary. In the mixer, with the dough hook, the dough
will completely clean the sides of the bowl and form a ball around
the revolving hook. The dough will be smooth and elastic. Knead
by hand or mixer for 8 minutes.

Place the dough in a greased mixing bowl and pat with buttered or
greased fingers. Cover the bowl tightly with plastic wrap and
leave at room temperature until the dough has doubled in volume,
about 1 hour.

Punch down the dough, turn it onto the floured work surface, and
let it rest for 2 minutes. It can be shaped in one of two ways.
One is to roll it under your palms to about 20 inches in length.
Lay the length of dough in the prepared pan. Overlap the ends
slightly and pinch together. Or, flatten the ball of dough and,
with your fingers, punch a hole in the center and widen this to
slip over the tube. Either way, push the dough firmly into the
bottom of the pan.

Cover the pan with a length of foil or wax paper and let rise until
the dough has doubled in volume, 45 minutes.

Preheat the oven to 375 degrees 20 minutes before baking. (If
using a convection oven, reduce heat by 50 degrees.) Place the
pan in the moderate oven. Bake until a metal skewer inserted in
the center of the loaf comes out clean and dry, about 45 minutes.
Ten minutes before the baking is done, carefully turn the loaf out
of the pan onto a baking sheet.

Return to the oven. This will give the loaf a lovely overall brown
that it would not otherwise have. But handle it carefully. It is
fragile when hot. Take the bread from the oven. Slide the loaf
off the baking sheet onto a metal rack to cool before slicing.

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