1 (12 oz.) can of beer
1/2 c. warm water
2 tbsp. sugar
1 tbsp. salt
2 tbsp. butter
1 (8 oz.) pkg. Swiss cheese
5 c. all purpose flour
2 pkgs. active dry yeast

In large saucepan, warm beer, water, sugar, salt, butter and cheese. (Cheese does not need to melt.) Cool to lukewarm.

In large mixing bowl combine 2 cups flour with 2 packages yeast; add warm (not hot) cheese mixture. Beat 3 minutes at medium speed in electric mixer. By hand gradually stir in remaining 3 cups flour to make a fairly stiff dough. Knead on lightly floured surface about 5 minutes or until smooth and elastic.

Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, 45 to 60 minutes. Punch down dough; divide in half and shape into 2 (11"x5") rectangles. Cut each rectangle into 3 strips, leaving strips joined at one end. Brad; place in 2 well greased 9"x5" loaf pans. Cover; let rise in warm place until doubled in size, 45 to 60 minutes.