3 1/2 to 4 c. bread flour
2 tbsp. sugar
1 1/2 tsp. salt
1 pkg. dry yeast
1 c. very warm water
2 tbsp. squeeze butter
1 c. shredded Swiss cheese
1/2 c. grated Parmesan cheese
1 egg, beaten

Combine 2 cups flour, sugar, salt and yeast. Mix well. Gradually add water and butter. Mix until soft dough forms. Combine cheese; reserve 1/4 cup. Add remaining cheese, egg and 1 cup flour to dough. Mix well. Knead dough 8 to 10 minutes, kneading in remaining flour.

Place in greased bowl, turning once. Cover, let rest in warm place 20 minutes. Knead dough a few times. Divide into fourths. Cover, let rise 15 minutes.

Roll each into a rectangle and roll up from short end. Press to seal. Fold ends under loaf and place into 4 greased 6 x 3 inch pans. Cover, let rise until doubled about 50 minutes. Slit top and put in reserved cheese. Bake 375 degrees for 20 minutes.