Baking Bread : Swiss Sensation Loaf

Vintage recipes are always “interesting” to try out. The biggest is the little information you get from the tiny recipe card companies published long ago. This was brought to you by SARAN WRAP (must be in all capitals, right?). As always, I muddled my way through the recipe, using my years of baking skills to judge how I should proceed.

I did find it on other sites, so the recipe has been bandied about over the years.

Swiss Sensation Loaf

Thoughts On The Recipe:

I used a stand mixer to make the dough with a metal paddle (not a dough hook), but I added the last cup of flour by hand for the best results. Make sure the butter is soft, or it won’t beat in well.

I feel that this bread would have baked even better had I heated a cast iron skillet in the oven, dropped it in parchment paper, and then the dough for baking. While it was very tasty and turned out well, the crust was soft, far softer than I prefer. I feel this was due to some steaming in the glass pie pan called for.  This being a vintage recipe, people hadn’t refound how great cast iron was for baking in.

Swiss Sensation Loaf


  • 2¼ tsp (1 packet) active dry yeast
  • ¼ cup warm water (110°)
  • ¼ cup milk, scalded and cooled (see in directions below)
  • 1½ tsp granulated sugar
  • 1 tsp fine sea salt
  • ½ cup unsalted butter (1 stick), sliced
  • 3 large eggs
  • 2¾ cups all-purpose flour
  • 1 cup Swiss cheese, diced


Heat the milk in a microwave, in a glass measuring cup, for about a minute, keeping an eye on it. It should be hot but not boiling.

Add in the butter slices and let it cool down.

Meanwhile, put the paddle attachment on a stand mixer and add the yeast, water, and sugar to the bowl. Add the milk and butter mixture and salt. Start the mixer on low, let it mix a bit, then add the eggs. Beat in gently.

Add half the flour and work it in, then let it beat for 10 minutes on medium speed.

Using a wooden spoon or a dough hook, add the remaining flour. Depending on the humidity, it may need a bit more flour.

Cover with plastic wrap and let rise in a warm area for 2 hours. In our home, we use a heating pad on medium.

Punch down the dough, cover, and refrigerate overnight.

Punch down the dough and place it on a lightly floured work surface. Form a flat ball. Knead in the cheese until fully mixed in, adding more flour if the dough is sticky.

Form a round ball and place it in an oiled or buttered 8″ glass pie pan.

Cover with oiled plastic wrap, and let rise in a warm place until double, about 2 hours.

Preheat oven to 375°. Bake for 30 minutes, until golden.

Let cool for a few minutes, then pop out using a thin metal spatula; let cool on a rack before slicing.