1. Cut the bacon into small pieces and place in the bowl fitted with the mixer. Launch the P1 simmer program at 270°F for 6 minutes, without the stopper. Remove and set aside. Wipe the Prep&Cook bowl and remove the mixer.
2. Place the yeast and milk in the bowl fitted with the kneading/crushing blade and mix at speed 5 at 100°F for 3 minutes. Add the flour, salt and butter. Launch the P1 pastry program. After 2 minutes 30 seconds of mixing your dough should be shaped like a ball. Be careful to leave it in the Prep&Cook to rise for the next 40 minutes of the program. At the end of the program, remove dough from the bowl and place on a cookie sheet lined with parchment paper.
3. Slice the Swiss Gruyere.
4. Roll out dough in an 8 x 10-inch rectangle. Sprinkle with bacon and cheese. Starting at one short end, roll up tightly. Seal seam and edges. Cover with a cloth and let dough rise for 2 hours.
5. Preheat the oven to 400°F. Bake for 20-30 minutes.