Swiss Rye Bread Food

SWISS CHEESE RYE BREAD

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.

SWISS RYE BREAD

Steps:

• Soften yeast in 1/2 cup potato water. Let rise and bubble for 10 minutes. Add remaining potato water, 3 cups of rye flour and other ingredients, and mix well. Cover. Let stand in cool place for 30 hours. Add enough of remaining flour to make dough smooth and elastic. Knead 10 minutes or longer. Oil dough. Place in bowl, cover and set in warm place until doubled in bulk, about 3 to 5 hours. Knead. Divide dough in half and roll each half into a round ball. Oil surface and place each round on an oiled cookie sheet. Set in warm place, until loaves have spread out and risen slightly. Bake at 300° F. for 1 hour or longer.

HAM & SWISS ON RYE STRATA

Steps:

• Preheat oven to 400 degrees. Spread bread cubes in a single layer on a baking sheet; bake 20 minutes, till slightly dried.
• While bread is baking, heat a large skillet over medium heat. Add ham and saute a few minutes. Add oil (if desired) and stir in onion, garlic, and mushrooms. Saute till onion and garlic are golden and soft and mushrooms have released their liquid. Remove from heat and set aside.
• Whisk together milk, egg, thyme, pepper, and salt.
• To assemble the strata, layer half the bread cubes in the bottom of a lightly greased 9 by 13 inch glass baking dish. Sprinkle with half the ham mixture and 1/3 of the swiss cheese. Repeat layers. Gently pour egg mixture over layers and top with remaining 1/3 swiss cheese. Cover tightly with aluminum foil and refrigerate* at least 4 hours, preferably overnight.
• To bake the strata, preheat oven to 350 degrees. Bake strata, still covered with foil, for 30 minutes. Remove foil and continue baking for 20-30 minutes, until cheese on top is melted and egg portion is set (check by inserting a knife in the center--if it comes back without egg on it, you're set!).
• Let strata rest 5 minutes before serving.
• *Refrigeration time not included in recipe prep/cooking time.

GRILLED SWISS & TOMATO ON RYE

Steps:

• Preheat pan to med-high.
• Dip one side of one piece of bread in the butter and place it butter side down in pan.
• On top, add 1 slice of cheese, 1 tomato slice, then 1 more slice of cheese.
• Dip another slice of bread (one side only) in the butter and place on top of the sandwich with butter side up.
• Make the next sandwich the same way.
• Grill to your liking (we usually do 2-3 minutes on each side because we prefer them lightly toasted).

SIMPLE HOT PASTRAMI AND SWISS SANDWICHES

Steps:

• Spread mustard on each slice of bread.
• add 1 ounce of cheese and 3 ounces of pastrami per sandwich.
• top with another slice of bread.
• Spread butter on the outside of the assembled sandwich.
• Heat in hot, heavy skillet until bread is toasted and cheese melted.