Swiss Dill Loaf - cooking recipe

Ingredients

3 to 3 1/4 c. all-purpose flour
3 oz. Swiss cheese, grated (about 3/4 c.)
1 pkg. RapidRise yeast
1 Tbsp. sugar
1 tsp. salt
3/4 c. evaporated skim milk
1/4 c. water
1 Tbsp. butter
1 egg white, beaten
dill seed (optional)

Preparation

In large
mixing
bowl,
combine
2 cups flour, cheese, yeast, sugar, salt and dill weed.\tHeat water, milk and butter in saucepan
over medium-low heat to 125\u00b0.
Stir in dry ingredients; blend well.
Continue adding flour to make soft dough. Knead 4 minutes, until smooth and elastic.\tCover; let rest 10 minutes. Roll
dough
into
a 12 x 8-inch rectangle.
Roll up from short end of loaf; seal ends and seams.
Place in greased 8 x 4
x
2 1/2-inch loaf pan; cover.
Place large shallow pan on counter; half
fill\twith boiling water.
Set loaf on rack over boiling water; let dough rise until double in size, about 30 minutes.
Cut 4\tdiagonal
slashes in top.
Brush with egg white;
sprinkle with dill seed.
Bake at 375\u00b0 for 25 minutes.