12 oz. beer
1/2 c. warm water
2 tbsp. sugar
1 tbsp. salt
2 tbsp. butter
8 oz. Swiss cheese, cut in small pieces
5 c. flour
5 tsp. active dry yeast

Mix beer, water, sugar, salt, butter, and cheese together in a large saucepan. Heat mixture (cheese doesn't need to melt completely). Cool to lukewarm. In large bowl, mix 2 cups of the flour with the dry yeast. Add warm (not hot) cheese mixture. Beat 3 minutes at medium speed, By hand, gradually stir in the remaining 3 cups of flour to make a stiff dough. Knead on flour board at least 6 minutes. Put in buttered bowl, turning to grease top. Cover and let rise in warm place until double (about 1 hour).

Punch down on floured board. Divide in half. Shape each into 12 by 6 inch rectangles. Cut each into three strips, leaving joined at one end. Braid; place in 2 well greased 9 x 5 inch loaf pans. Cover. Let rise until double (about 1 hour). Bake at 350 degrees for 40 to 45 minutes until deep golden brown. Remove from pan immediately. Cool completely before slicing. Yields two loaves.