Swiss Onion Spiral Bread Food

CREAMY SWISS ONION SOUP

Steps:

• Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. , Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. , Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.

SWISS-ONION BREAD RING

Steps:

• Preheat oven to 375°F.
• Sprinkle 1/2 tsp poppy seeds on the bottom of a greased 10 inch fluted tube pan.
• Cut the bread dough into 1 inch pieces, you should have about twenty pieces.
• Place half of bread pieces evenly into the prepared tube pan.
• Sprinkle with half of the cheese and onions, and top with 1 tsp poppy seeds. Drizzle with half of the melted butter.
• Repeat layers.
• Bake for 25 minutes or until golden brown.
• Immediately invert onto a wire rack.
• Serve warm.

SWISS ONION SPIRAL BREAD

Steps:

• Either grease a cookie sheet, or place ungreased silpat sheet on cookie sheet.
• In a small skillet cook onion in butter or margarine until tender.
• On floured surface roll out bread dough to a 17x7-inch rectangle, spread cooked onion over dough.
• Sprinkle shredded cheese and bacon on top.
• Roll up jelly-roll fashion from the long side, pinching edges to seal.
• Place roll, seam side down, on cookie sheet. Score top of loaf crosswise, making cuts 1/4-inch deep.
• Cover; let rise in a warm place 30-45 minutes or until almost double.
• Preheat oven to 350 degrees Fahrenheit.
• Brush top of bread with egg; sprinkle with poppy seed or dill seed.
• Bake 25-30 minutes. Serve warm.
• Note: to reheat, wrap in foil and heat in 400-degree-Fahrenheit oven for 15-20 minutes.).

HERBED VEGETABLE SPIRAL BREAD

Steps:

• In a large bowl, combine the mozzerella, corn, Parmesan cheese, parsley, garlic, and seasonings, and set aside.
• On a lightly floured surface, roll dough into a 16x12 rectangle.
• Spread cheese mixture over dough to within 3/4" of edges.
• Roll up jelly-roll style starting with the long side, pinch seams, a,d ends to seal.
• Sprinkle a large baking sheet with cornmeal.
• Place dough seam side down on baking sheet, and tuck ends under.
• Cover and let rise in a warm placeuntil doubled (about 35 minutes).
• Brush with egg.
• Bake at 350 degrees for 35-40 minutesor until golden brown and bread sounds hollow when tapped.
• Remove from pan to a wire rack.
• Cool for 20 minutes before slicing.
• Store leftovers in the refrigerator.

SWISS BREAD

Steps:

• Slice french bread on the diagonal, 3/4 of the way through the bread. Make sure that you do not cut all the way through the bottom of the bread.
• Place one slice of cheese in each slice of bread.
• Mix remaining ingredients together and spread evenly over top of bread.
• Wrap loaf in foil and bake at 325 for 25 to 30 minutes.
• Serve and Enjoy!

SWISS-ONION BREAD RING

Steps:

• Sprinkle 1/2 teaspoon poppy seeds in a greased 10-in. fluted tube pan. Cut the dough into forty 1-in. pieces; place half in prepared pan. Sprinkle with half of the cheese and onions. Top with 1 teaspoon poppy seeds; drizzle with half of the butter. Repeat layers. , Bake at 375° for 30-35 minutes or until golden brown. Immediately invert onto a wire rack. Serve warm.