SWISS ONION BREAD
Swiss Onion Bread is a rich and flavorful bread that I crave several times a year.
Provided by Constance Smith - A Good Life Farm
Categories Breads
Time 4h10m
Number Of Ingredients 10
Steps:
- To begin, combine 1 cup of the warm water, the sugar and yeast in a small bowl. Stir together and let sit for 10 minutes until the the yeast is bubbly.
- Meanwhile in a mixing bowl, combine the bread flour, dry mustard and sea salt. Stir those together until thoroughly mixed.
- Make a deep well in the center with your hand or the back of a spoon. Pour the bubbly yeast mixture into the well.
- With your fingers, gently swirl the mixture around, pulling in enough of the surrounding flour to make the liquid the consistency of pancake batter.
- Grab some of the flour from the outside and sprinkle it over the top of the liquid mixture to prevent a skin from forming. Cover the bowl with a damp towel and let it sit for 20 minutes.
- Pour in the second cup of warm water. Then with your hands begin pulling the flour into the center, stirring until it comes together into a messy dough. Scoop the dough out of the center and place it on a lightly floured surface. Use the extra flour mixture that it still in your bowl. Knead the dough for 8-10 minutes, adding additional flour mixture as needed. The dough will start out as a shaggy mess - and after you have kneaded it, you will have a soft, smooth dough. Discard any remaining flour in the bowl. Wash, dry and oil the bowl. Place your dough ball in the bowl and turn it over to lightly coat the dough with a thin layer of oil. Cover it with the damp towel again and let it rise at room temperature for 1 1/2 - 2 hours.
- When the dough is nearly finished rising, grab the onion. Peel off the skin and cut 5 or 6 thing slices from one of the ends. Set the slices aside for now and dice the remaining onion.
- In a skillet, sauté the diced onion in the extra virgin olive oil, over medium low heat until the onion is tender and golden - about 5 minutes. When the onion is done sautéing, spoon it out onto a plate and spread it out so that it can cool.
- While the onion is sautéing, get your Swiss cheese ready. Cut your block into two portions - about 2/3 and 1/3 of the block respectively. This does not have to be exact, just "eyeball it."
- Take the larger portion and shred it. Cut the smaller portion into 1/2 inch cubes.
- Turn the dough out onto a lightly floured surface. Roll or pat it out into a large rectangle - about 12-18 inches.
- Reserving 1/2 cup of the shredded Swiss, spread the remaining shredded and cubed cheese all over the dough. Sprinkle the sautéed onion all over the dough as well.
- Begin rolling the dough up snugly from one end. When it is completely rolled up, pinch the edges together. Place the roll seam-side-down on a baking sheet or stone.
- Place the roll seam-side-down on a baking sheet or stone. Tuck the ends underneath. Cover this with the damp towel again and let it rise for an hour.
- Heat your oven to 400 degrees.
- Brush the top of the loaf with milk.
- Pile the reserved cheese down the center of the loaf. Bake this for 20 minutes.
- While it is baking, bring the onion slices to a boil in a small skillet with 1/2 inch of water. Let it bubble for a minute then removed it from the heat and drain out the water.
- After the bread has baked the 20 minutes, pull it out and carefully arrange the onion slices over the top of the bread. Put it back in the oven and bake for 20-25 more minutes or until it sounds hollow when tapped and is golden brown on top. Slide the loaf over to a rack and cool.
- Enjoy this wonderful bread with a bowl of soup...or as a scrumptious snack.
Nutrition Facts : ServingSize 1 c, Calories 359 kcal, Carbohydrate 52 g, Protein 15 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 1106 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g
CREAMY SWISS ONION SOUP
It was a cool spring day when I came up with this sweet and creamy variation of traditional baked French onion soup. I top individual bowls with toasty buttered croutons and a sprinkling of Swiss cheese, then pop them under the broiler. The rich results are delightful! - I. MacKay Starr, North Saanich, British Columbia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
SWISS-ONION BREAD RING
I clipped this recipe from an August/Sept 2000 issue of Taste of Home Magazine. Originally posted by J. Messina, this delicious bread is so easy, and is a favorite of DS.
Provided by Brenda.
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
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 BREAD RING
My pull-apart bread recipe is crisp and golden on the outside, rich and buttery on the inside. Thanks to store-bought dough, this cheesy bread is a cinch to make. -Judi Messina, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 loaf (12 servings).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 152 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 246mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
SWISS ONION SPIRAL BREAD
Entered for safe-keeping. From Anne Knapp, Tacoma, Washington, as submitted to BH&G. Uses frozen white bread dough to save time. If you like Swiss cheese, onions and bacon, what's not to like?
Provided by KateL
Categories Breads
Time 1h19m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 7
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.).
Nutrition Facts : Calories 74.9, Fat 6, SaturatedFat 3.6, Cholesterol 37.7, Sodium 45.4, Carbohydrate 1.5, Fiber 0.1, Sugar 0.6, Protein 3.8
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SWISS ONION RYE LOAF RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (12)Total Time 2 hrs 20 minsServings 24Calories 90 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the dough ingredients — by hand, mixer, or bread machine — mixing and kneading to form a smooth and shiny dough., Place the dough into a greased bowl, turn to coat, and cover., Place it in a warm spot to rise for 1 to 2 hours, until the dough has expanded by at least a third., Lightly grease (or line with parchment) a baking sheet., To assemble the loaf: Turn the dough out onto a lightly greased or floured surface, then pat it out into a 12" square., Sprinkle the dough with the onions and cheese., Fold it into thirds (like a letter) to enclose the onions and cheese., Form it into a 15" to 16" fat baguette — in other words, a bâtard. (Or divide and shape it into two smaller loaves)., Place the loaf/loaves on the baking sheet, and cover lightly with greased plastic wrap or a dough cover., Allow the bread to rise for 1 to 1 1/2 hours, or until doubled in size., To bake the bread: Toward the end of the rise, preheat the oven to 400°F., Just before placing the bread into the
- Bread is done when an instant-read thermometer inserted into the center registers 190°F., Store the bread, well-wrapped, at room temperature for up to 5 days or in the freezer for up to 3 months.
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