1 env. dry yeast (active)
1/2 c. lukewarm milk
1/2 c. lukewarm water
1 tbsp. sugar
2 tbsp. shortening (vegetable)
6 oz. Swiss cheese (diced fine)
4 c. unsifted flour (all-purpose)
1 1/2 tsp. salt

Dissolve yeast in 1/2 cup lukewarm water. Stir in lukewarm milk, vegetable shortening, sugar and salt. Stir in the cheese and some flour for a tacky dough.

Use a heavily floured board to knead the dough until it is smooth. Place in bowl and move to warm area and let rise until bulk doubles in size. On a floured surface, knead again and form a 9 x 12 inch rectangle. Grease a 9 x 5 x 3 inch pan. Roll up dough from shorter side and place in the loaf pan seam down. Place in warm area to rise until dough doubles in bulk.

Bake in 350 degree oven for 3/4 of an hour. Check by tapping lightly until a hollow sound can be heard. Cool before cutting.