1      package       active dry yeast
     1/2  cup           warm water
     1/2  cup           lukewarm milk -- scalded and cooled
     2/3  cup           butter -- softened
   2                    eggs
   1      teaspoon      salt
   3      cups          all-purpose flour
   1      cup           Swiss or cheddar cheese -- shredded
     1/2  teaspoon      pepper
                        Butter -- softened
Dissolve yeast in warm water in a 2-1/2 quart bowl.  Add milk, 2/3 cup
butter,eggs, salt and 1 cup of the flour.  beat on low speed, scraping bowl
constantly, 30 seconds.  Beat on medium speed, scraping bowl occasionally,
2 minutes.  Stri in remaning flour, cheese and pepper. Scrape batter from
side of bowl.  Cover and let rise in warm place until double, about 40
minutes.  (Batter is ready if indentation remains when touched with floured
finger.)
Stir down batter by beating 25 strokes.  Spread evenly in a 2-quart
casserole.  Cover and let rise until double, 45 minutes.  Heat oven to
375F.  Place loaf on low rack so that top of casserole is in center of
oven.  casserole should not touch sides of oven.  Bake until loaf is brown
and sounds hollow when tapped, 40-45 minutes.  Loosen side of bread from
casserole.  Brush top with softened butter; cool on wire rack.
Makes 1 loaf.