Swiss Onion Bread
From spinach1948 14 years ago
- 30 minutes to make
- Serves 32
This Swiss onion bread has a slight crunch from the poppy seeds. A Great appatizer for Brunch or lunch along side a soup or stew and salad. Adapted from a recipe posted in the Taste of Home along with the photo.
Ingredients
- Ingredients: shopping list
- 2 packages ( ¼ -oz each ) active dry yeast shopping list
- 1 ½ cups warm water temp. ( 110 F. to 115 F.), divided shopping list
- 1 tsp. Plus ¼ cup sugar, divided or equivalent sugar substitute shopping list
- ½ cup butter, melted or margarine shopping list
- 1 medium onion, finely chopped shopping list
- 1 egg shopping list
- 2 tsp. salt shopping list
- ¼ tsp. ground mustard shopping list
- 6 ¾ to 7 ¼ cups bread or all-purpose flour shopping list
- ¾ cup shredded swiss cheese ( reduced-fat ) shopping list
- Filling: shopping list
- ¾ cup finely chopped onion shopping list
- ¼ cup shredded swiss cheese ( reduced-fat ) shopping list
- 3 Tbs. butter or margarine shopping list
- 1 Tbs. poppy seeds shopping list
- 1 Tsp. paprika shopping list
- ½ tsp. salt shopping list
- Egg Wash: shopping list
- 1 egg yolk shopping list
- 2 tsp water shopping list
- Additional poppy seeds, optional shopping list
How to make it
- Preheat oven at 375 F.
- In a large bowl, dissolve yeast in ½ cup warm water. Add 1 tsp. Sugar; let stand for 5 minutes. Add the butter, onion, egg, salt, mustard, 3 cups flour and remaining water and sugar. Beat until smooth. Stir in cheese and enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 18-inch x 10-inch rectangle. Cut in half lengthwise. Combine filling ingredients; spread to within ½ inch of edges. Roll up each, jelly-roll style, starting with a long side; pinch seams to seal. Place two ropes, side by side, on a greased baking sheet. Twist ropes together; pinch ends to seal and tuck under. Repeat with remaining dough.
- Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg yolk and water; brush over twists. Sprinkle with additional poppy seeds if desired.
- Bake at 375 F. for 25-35 minutes or until golden brown. Remove from pans to wire racks to cool. Store in refrigerator. Yield: 2 loaves ( 16 slices each ).
- NOTE: I have modified the original recipe.
The Rating
Reviewed by 9 people-
Wonderful post thanks Ed!
mystic_river1
in Bradenton loved it
-
Now u making me hungry.. i had the 'okay' dinner.. wasnt too happy with it:( oh well ... I wish i would have this instead .. HIGH FIVE FORKS!!
snowcat17
in Milwaukee loved it
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Yummy!
goodeat
in Benton loved it
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