Swiss Cheese Bread Recipes

Steps:

• Cut bread in half crosswise. Make diagonal cuts, 1 in. apart, through bread but not through bottom. Combine all remaining ingredients. Spread half the butter mixture between bread slices. Spread remaining mixture over top and sides of bread., Place bread on double thickness of foil; cover loosely with more foil. Bake at 425° for 20-30 minutes. For last 5 minutes, remove foil covering bread to allow it to brown.

Steps:

• Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom loaf. Repeat cuts in opposite direction. In a bowl, combine the butter, poppy seeds, onion, mustard, salt and lemon juice. Drizzle over cut bread and into cut slits. Place mushrooms and cheese in slits. Wrap bread in foil. Bake at 350° for 15-20 minutes or until warmed.

Steps:

• In medium bowl, mix 1 cup of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat 1/3 cup butter, the water and milk over medium heat, stirring frequently, until very warm (120°F to 130°F). Pour over flour mixture; beat with electric mixer on low speed about 30 seconds or until blended. Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally.
• Stir in remaining flour, the Swiss cheese and garlic. (If dough is sticky, stir in 1 to 2 tablespoons additional flour.) Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
• Grease 1-quart casserole with shortening or cooking spray. Stir down dough; shape into a ball. Place in casserole. Brush top with softened butter; sprinkle with Parmesan cheese and pepper. Cover; let rise in warm place about 35 minutes or until dough has doubled in size. (If using fast-acting yeast, do not let rise 35 minutes; cover and let rest on floured surface 10 minutes.)
• Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Immediately remove from casserole to cooling rack. Serve warm.

Steps:

• Preheat oven to 350.
• In a bowl, combine pancake mix, sugar, onion and dill. Stir in milk, egg and oil until combined.
• Fold in cheese.
• Spread dough into a bread pan prepared with cooking spray.
• Bake 40-45 minutes until golden brown.

Steps:

• 1. Mix all ingredients in a medium bowl, except the bread.
• 2. Trim off top and side crusts, leaving only the bottom crust. Cut bread into slices, leaving the bottom of loaf attached.
• 3. Spread butter mixture in between slices, then frost the top and sides of loaf with the remaining mixture.
• 4. Wrap in foil and bake at 425 degrees for 20-30 minutes. Remove foil for the last 5 minutes. Enjoy!

Steps:

• Combine rolls. Add both cheeses and work into the dough well.
• Form into a loaf and place in a sprayed 9x5-inch loaf pan.
• Cover with sprayed plastic wrap. Allow to rise to the top of the pan.
• Bake at 350°F for 35 minutes.
• Cover with foil after 25 minutes of baking to prevent over browning.
• Allow to cool a little before slicing.

Steps:

• Trim top and side crusts from bread, leaving bottom crust intact.
• Make diagonal cuts, 1 inch thick, through the bread but not through the bottom.
• Combine all remaining ingredients.
• Spread half the butter mixture between bread slices.
• Use remaining mixture to frost top and sides of bread.
• Place bread in foil boat; cover loosely with another sheet of foil.
• Bake at 425°F for 20-30 minutes.
• For last 5 minutes, remove foil to allow bread to brown.

Steps:

• Mix the ingredients except cheese,.
• knead for 2 or 3 min, stretch and fold (letter style, top to bottom, bottom to top and from side to side without tearing) and place in oiled straight-sided clear container.
• Stretch and fold after 15 minutes, cover and rest for another 15 minutes. Stretch and fold once more and return to container.
• Cover container and place in fridge.
• When twice the volume (3 hours) lightly flatten, cover and allow to warrn about 1 hour.
• spread cheese on top and roll into desired shape.
• Preheat oven and an empty pan to 400F, adding water to the pan when oven is up to temperature.
• 45 minutes or until doubled in volume.
• bake for 12 min and rotate loaves, removing pan.
• bake for 15 min more until 205 internally.
• Cool on rack.