About this recipe:An impressive ring-shaped bread filled with Swiss cheese. Serve warm to a crowd of hungry people!
1 tablespoon caster sugar
2 teaspoons salt
1 tablespoon dried active baking yeast
500g (1¼ lb) plain flour
100g (3¾oz) butter
250ml (8 fl oz) milk
450g(1 lb) gruyère cheese, grated
450g(1 lb) emmental cheese, grated
1 egg white, beaten
2 tablespoons blanched or flaked almonds
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Method Prep:45min › Cook:1hr › Ready in:1hr45min
Heat milk and butter over low heat until very warm.
Combine sugar, salt, yeast and 125g flour in a large bowl. Stir in hot milk mixture and beat with electric mixer on medium speed for 2 minutes. Beat in another 125g flour and continue beating for 2 more minutes. With a wooden spoon, stir in remaining flour to make a soft dough.
Knead the dough on a lightly floured surface for about 10 minutes, adding more flour as necessary. Cover dough with bowl and let rest for 15 minutes.
Meanwhile, combine grated cheese with 1 egg and 1 egg yolk.
On a lightly floured surface and with a floured rolling pin, roll dough into a 60 x 15cm rectangle. Spoon the cheese mixture into a log shape lengthwise along the dough. Fold the dough over the cheese making a 2cm overlap and pinch seam to seal. In a greased 23cm round cake tin, place dough, seam side down, to make a ring. Overlap the ends and pinch to seal. Cover with a clean drying cloth. Let rest for 10 minutes. Preheat oven to 180 degrees C (gas mark 4).
Brush loaf with egg white and garnish with whole or flaked almonds, if desired. Bake for 1 hour until loaf sounds hollow when tapped. Remove bread from pan immediately. Cool for 15 minutes before slicing into wedges.
This was absolutely fantastic! I've taken it to two christmas parties now and it's been a hit both times! - 14 Jul 2008
by ANNA D.
What an incredible tasting dish. We absolutely loved it! This recipe was very easy to make and makes a huge loaf and will feed plenty of people. What a great idea serving this for holiday parties. We will definetly make this recipe again! - 14 Jul 2008
All of you should thank Lisa for this recipe. I also use it for holiday parties, otherwise, I would just consume the entire thing myself! - 14 Jul 2008