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Swiss Batter Bread
Yield: 1 loaf
2/3 cup water
2 tablespoons sugar
3 teaspoons salt
1 tablespoon butter
2/3 cup evaporated milk
2 packages active dry yeast
2/3 cup very warm water
4 1/2 cups all purpose flour
2 cups grated Swiss cheese
Heat the 2/3 cup water with the sugar, salt and butter just to boiling; stir in evaporated milk and set aside to cool to lukewarm.
Place very warm water into a large bowl and sprinkle the yeast over it. Stir until yeast dissolves, then stir in cooled milk mixture.
Beat in 2 cups of the flour until mixture is smooth. Stir in remaining flour and cheese and beat vigorously with a spoon until dough is mixed and very stiff.
Cover bowl with a clean towel and let rise in a warm place until doubled in size, about 45 minutes.
Stir dough down and beat again for 10-12 strokes then place into a greased, 2-quart size baking dish. Cover and let rise again until doubled in size, about 30 minutes.
Bake at 350 for about 1 hour or until bread sounds hollow when tapped. Remove from baking dish to cool completley before cutting.
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