An impressive ring-shaped bread filled with Swiss cheese. Serve warm to a crowd of hungry people!
42 people made this
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.