- 3 cups all-purpose flour, divided
- 2 cups whole-wheat flour, divided
- 1/3 cup mashed potato flakes
- 2 (.25 ounce) packages active dry yeast
- 1 1/2 teaspoons salt
- 2 cups warm milk
- 1/4 cup butter or margarine, melted
- 2 eggs
- 4 cloves garlic, minced
- 6 ounces Swiss cheese, cut into 1/4 inch cubes
- 1 egg yolk
- 1 tablespoon water
- In a mixing bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, potato flakes, yeast and salt. Add milk and butter; beat for 2 minutes. Add eggs and garlic; beat for 2 minutes. Stir in the remaining whole wheat flour and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead for 4 minutes. Sprinkle with cheese; knead 2 minutes longer or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half; shape each half into a ball. Place on a greased baking sheets; flatten to 7-in. diameter. With a sharp knife, make three parallel slashes about 1/2 in. deep on the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes. Beat egg yolk and water; brush over loaves. Bake at 375 degrees F for 30-35 minutes or until golden brown. Cool on a wire racks.