Instructions: In large bowl of an electric mixer, dissolve yeast in warm water. Stir in sugar, the 1/4 cup melted butter, hot pepper seasoning, wheat germ, and 2 cups of the flour. Beat on medium speed, scraping bowl often, for 4 minutes. Add 1 more cup of the flour and beat on high speed for 4 minutes more.

With a heavy-duty mixer or wooden spoon beat in enough of the remaining flour (about 1-1/2 cups) to form a dough that is soft but not too sticky to knead. Turn out onto a floured board and knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (about 1-1/2 hours).

Punch dough down and, with your hands, gradually work in Swiss cheese and all but about 2 tablespoons of the Parmesan cheese. Turn dough out onto a lightly floured board and divide in half. Shape each loaf into a smooth loaf and place in a greased 4-1/2 by 8-1/2-inch loaf pan. Cover and let rise in a warm place until loaves have risen slightly above pan rims (about 2 hours).

Brush lightly with melted butter and sprinkle with remaining Parmesan cheese. Bake in a preheated 350-degree oven (325 for glass pans) for 30 to 35 minutes or until loaves are browned. Turn out onto a rack to cool.

Makes
2 loaves.

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