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1
In medium bowl, mix 1 cup of the flour, the sugar, salt and yeast.
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2
In 1-quart saucepan, heat 1/3 cup butter, the water and milk over medium heat, stirring frequently, until very warm (120F to 130F).
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3
Pour over flour mixture; beat with electric mixer on low speed about 30 seconds or until blended.
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4
Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally.
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5
Stir in remaining flour, the Swiss cheese and garlic.
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6
(If dough is sticky, stir in 1 to 2 tablespoons additional flour.)
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7
Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
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8
Grease 1-quart casserole with shortening or cooking spray.
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9
Stir down dough; shape into a ball.
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10
Place in casserole.
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11
Brush top with softened butter; sprinkle with Parmesan cheese and pepper.
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12
Cover; let rise in warm place about 35 minutes or until dough has doubled in size.
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13
(If using fast-acting yeast, do not let rise 35 minutes; cover and let rest on floured surface 10 minutes.
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14
).
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15
Heat oven to 375F Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped.
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16
(If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.)
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17
Immediately remove from casserole to cooling rack.
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18
Serve warm.
