Cheddar & Swiss Cheese Bread

On a lightly floured board roll dough out to a 10 x 12 inch rectangle. If dough shrinks back after rolling, let rest for a few minutes, then roll again. Combine both cheeses in a medium bowl, reserving ½ cup for later. Evenly sprinkle the remaining 1½ cups of cheese over dough. Starting from the short end, roll up jelly-roll fashion. Seal ends. Tuck ends under dough to form a ball. Place ball of dough on a greased sheet pan, smooth side up. Lightly brush dough with water. Sprinkle remaining ½ cup of shredded cheese over top of dough round. Let dough rise in warm area until double in size. Bake in preheated 375° oven for 20-30 minutes or until loaf is golden brown and sounds hollow when gently tapped. Remove loaf from oven and place to cool on a wire rack. Bread slices best when cool.