Swiss Cheese Soufflé Bread Recipes

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.

NEVER-FAIL CHEESE SOUFFLE

Steps:

• Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
• Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
• Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
• About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

BREAD AND SWISS CHEESE SOUFFLE

Steps:

• Preheat oven to 400 degrees.
• Cut the crust off of the baguette and chop the remaining bread into 1-inch pieces. Place the bread in a medium bowl and pour the hot milk over it. Let the bread absorb all of the milk, about 15 minutes.
• While the bread is absorbing the milk, crack the eggs. Separate the yolks and egg whites into 2 bowls. Whisk the yolks together and add the swiss cheese, scallions, parsley and black pepper. Stir well to combine and set aside.
• Using a hand mixer, a whisk or a standing mixer, beat the egg whites until stiff peaks form. If using a hand or standing mixer it will take just a couple of minutes. If using a whisk, it will take longer and it will be a work out - but not a really difficult one. It just takes a little patience. Pour the egg yolk mixture over the bread and milk and stir well to incorporate.
• Grease a souffle dish with the butter, making sure to grease the top as well as the bottom and the sides and pour the egg yolk/bread mixture in. Gently fold the egg whites into the mixture, in 3 steps. Doing it all at once can make the whites deflate. Be careful and be gentle with the egg whites though, even though you are staggering the process. Airy egg whites are the secret to an airy souffle. Carefully use a spatula to trace a 1-inch deep circle from the outside of the dish. That will help the souffle rise more in the middle.
• Remove the top rack from the oven, and bake on the center rack for 45-50 minutes or until it's puffed and golden brown. Don't open the oven to check on it though. Just peek through the door until the 45 minute mark. And if you open the door and notice that it needs a little more time at that point, close the door very gently. Remove the foil and serve immediately before it deflates.

CHEESE & BREAD SOUFFLé

Steps:

• Preheat oven to 375°F (190°C).
• Melt butter in saucepan. Whisk in flour; cook and stir over low heat for 1 minute. Whisk in milk all at once; cook and stir until thickened.
• Remove from heat. Whisk in egg yolks, two at a time. Stir in cheese. Add mustard, salt and pepper; mix well. Transfer mixture to large bowl and set aside.
• Beat egg whites in medium bowl with electric mixer until stiff but not dry. Gently fold whites into cheese mixture. Stir in bread cubes. Pour into ungreased 8-cup (2 L) soufflé dish.
• Bake in preheated 375°F (190°C) oven until soufflé has risen and is golden brown, about 30-35 minutes. Serve immediately.

SWISS CHEESE SOUFFLE

Steps:

• Butter the bottom and sides of a 1-cup round baking dish with 1/2 teaspoon butter. Sprinkle buttered surface with 1 tablespoon Parmesan cheese; set aside. In a small saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in milk. Add chives and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount into egg yolk; return all to pan, stirring constantly. Transfer to a bowl; set aside. In a bowl, beat egg white until stiff peaks form; fold half into yolk mixture. Fold in Swiss cheese, then remaining egg white. Pour into prepared baking dish. Sprinkle with remaining Parmesan cheese. Bake at 375° for 30-35 minutes or until lightly browned and a knife inserted in the center comes out clean.

SWISS CHEESE SOUFFLE 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.

DO AHEAD SWISS CHEESE SOUFFLES

Steps:

• Melt butter and blend in flour, salt, & pepper.
• Add milk stirring constantly (medium-high heat) until the mixture bubbles and thickens.
• Remove from heat and stir in the cheese until melted.
• In a bowl beat egg whites until stiff peaks form.
• In another bowl beat egg yolks until thickened and lemon colored (about 5 minutes).
• Stir cheese mixture slowly into the egg yolks.
• Gradually pour yolk mixture over the stiff egg whites and gently fold together.
• Pour mixture into ten custard cups or souffle cups (I use the large muffin tins) Cover the souffles with tin foil.
• If using individual cups place all of them in one or two baking pans and place in your freezer.
• Freeze souffles until 1 1/4 hours before serving time.
• Before removing souffles from freezer preheat oven to 300 degrees F.
• Remove souffles from freezer and pour very hot water into the baking pan around the souffles to about 1/2" deep.
• Bake the frozen souffles 1 hour 15 minutes or until a knife inserted in the center comes out clean.
• Remove and serve immediately.