3 oz. Swiss cheese
1 c. milk
1 tbsp. sugar
3/4 tsp. salt
1 pkg. active dry yeast
1 3/4 c. all-purpose flour
3/4 c. rye flour

Insert shredding disk in work bowl, shred cheese. Remove and set aside.

In saucepan heat milk, sugar and salt over medium-low heat just until mixture is lukewarm (110 degrees), stirring constantly. Stir in yeast; let stand 5 minutes.

Place steel blade in work bowl, add the all-purpose and rye flours, shredded cheese and half of the milk-yeast mixture. Process with 4 on/off turns. Add remaining milk-yeast mixture; process with 4 on/off turns. Turn machine on again and process about 15 seconds or until ball of dough forms. Do not process more than 60 seconds. (If dough seems sticky to the touch, add 1 to 2 tablespoons additional all-purpose flour; process with 1 or 2 on/off turns.)

Place ball of dough in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double, 45 to 60 minutes. Punch down. Cover; let rest 10 minutes. Shape into a loaf. Place in greased 8"x4"x2" loaf pan. Cover and let rise until nearly double, 30 to 45 minutes.

Bake in 375 degree oven for 35 to 40 minutes or until done. If top of bread browns too quickly, cover loosely with foil the last 15 to 20 minutes. Makes 1 loaf.