Swiss Cheese Bread Recipes

BEST CHEESE BREAD

Steps:

• In a large bowl, combine the flour, cheese, baking powder, garlic powder and dill. In another bowl, whisk the eggs, milk, oil and honey. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean (top will have an uneven appearance). Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

SWISS CHEESE BREAD

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.

HOMEMADE CHEESE BREAD - EXTRA SOFT

Steps:

• Whisk the warm buttermilk, warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
• Add the butter, egg, salt, garlic powder, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
• Keep the dough in the mixer and beat on low speed for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
• Grease a 9×5 inch loaf pan.
• Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 9×15 inch rectangle (approximately). Sprinkle cheese all over the top, leaving a 1/2 inch border uncovered.
• Watch the video above to see exactly how I do this step. Tightly roll the dough into a 15-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half, cut side down, on top of the other half- forming an X. Tightly twist the two together. Pinch the outer edges to seal as best you can. If you have any leftover cheese, cut a few small squares and tuck into the dough as shown in the video above. This is optional and simply for extra cheesy pockets! Place in prepared loaf pan and cover with aluminum foil, plastic wrap, or a clean kitchen towel. (This step can get a little messy.)
• Allow the covered loaf to rest for 30 minutes. It will slightly rise during this time.
• Adjust the oven rack to the lower third position. Place a baking sheet on the lower rack to catch any cheese or butter that may drip down. Preheat the oven to 350°F (177°C).
• Whisk the melted butter, herbs, and garlic powder together. Drizzle or brush on top of dough.
• Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 45-55 minutes. If you find the top of the loaf is browning too quickly as it bakes, tent with aluminum foil. (I usually place foil on top after about 25 minutes.) Remove bread the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and cool loaf on the wire rack.
• Slice and serve. Cover and store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week. Leftover slices taste delicious when warmed in the microwave for 10 seconds.

SWISS CHEESE MUSHROOM BREAD

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.

SWISS BEER BREAD

Steps:

• Preheat oven to 375°. Divide cheese in half. Cut half into 1/4-in. cubes; shred remaining cheese. In a large bowl, combine next 5 ingredients. Stir beer into dry ingredients just until moistened. Fold in cubed and shredded cheese., Transfer to a greased 8x4-in. loaf pan. Drizzle with butter. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack.

SWISS MUSHROOM LOAF

Steps:

• Preheat oven to 350°. Cut bread diagonally into 1-in. slices to within 1 in. of bottom of loaf. Repeat cuts in opposite direction. Place cheese cubes and mushrooms in cuts. , In a microwave-safe bowl, combine remaining ingredients; microwave, covered, on high until butter is melted, 30-60 seconds. Stir until blended. Spoon over bread. , Wrap loaf in foil; place on a baking sheet. Bake until cheese is melted, about 40 minutes.

HAWAIIAN CHEESE BREAD

Steps:

• Cut bread diagonally into 1-in. slices to within 1 in. of bottom. Repeat cuts in opposite direction. Cut Swiss cheese into 1/4-in. slices; cut slices into small pieces. Insert into bread. Combine the onion, butter, garlic and salt; spoon over bread. , Wrap loaf in foil. Bake at 350° for 25-30 minutes or until cheese is melted. Serve warm.

SWISS CHEESE SOUFFLé BREAD

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.

SWISS CHEESE BREAD

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.

SWISS SUNDAY BREAD

Steps:

• Place flour into a bowl, creating a small hole in the center. Sprinkle salt around the edge and place yeast and sugar into the hole.
• Mix egg and egg white together in a 2-cup measuring cup. Add enough water to reach the 1 1/4 cup mark. Stir in milk. Add melted butter. Pour into the center of the flour. Mix thoroughly, adding more milk or flour as needed until dough is smooth and elastic. Cover the bowl with a damp cloth and let rise for 30 minutes.
• Cut dough in 1/2. Form each 1/2 into a long roll. Lay rolls out in front of you on a work surface in an 'X' shape. Braid bread by constantly switching the ends. Place bread onto a baking sheet, cover with a damp cloth, and let rise for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brush bread with beaten egg using a pastry brush.
• Bake in the preheated oven on the middle rack until golden, about 30 minutes.

BACON SWISS BREAD

Steps:

• Cut bread into 1-in.-thick slices, leaving slices attached at bottom. In a bowl, combine the butter, onions and mustard; spread on both sides of each slice of bread. Cut each cheese slice diagonally into four triangles; place between the slices of bread. Cut bacon in half widthwise and then lengthwise; drape a piece over each slice. , Place the loaf on a double thickness of heavy-duty foil. Bake at 400° for 20-25 minutes or until bacon is crisp.

SWISS CHEESE BREAD

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.