3/4 cup water
2 eggs
1/4 cup unsalted butter
1 teaspoon honey
1 teaspoon salt
2 1/2 cups all-purpose flour
2 teaspoons yeast

Filling
3 cups Swiss cheese, shredded

Place all dough ingredients in pan and program for knead only. Press start. The dough will be slightly sticky. After the kneading cycle, transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in the refrigerator overnight, or as long as 24 hours.

Grease and flour a 9-inch cake pan. Preheat the oven to 375 degrees F with the rack in the center position.

Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll the dough to a 14 x 10-inch rectangle with the long side nearest you. Sprinkle 2 cups of the cheese over the surface of the dough. Starting with the edge closest to you, roll the dough up like a jellyroll. Press the edges together and turn it over so the seam is now facing down. With the seam still down, roll the cylinder around itself in a coil and transfer it to the prepared pan. Sprinkle the remaining cheese over the top of the loaf and allow to rise, uncovered for 20 minutes. Bake for 35 minutes, then turn the oven temperature to 350 degrees F. Bake for 10 more minutes. If the cheese begins to brown quickly during the first 35 minutes, lower the oven temperature sooner.