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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 32 |
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This Swiss onion bread has a slight crunch from the poppy seeds. A Great appatizer for Brunch or lunch along side a soup or stew and salad. Ingredients:
ingredients |
2 packages ( 1/4 -oz each ) active dry yeast |
1 1/2 cups warm water temp. ( 110 f. to 115 f.), divided |
1 tsp. plus 1/4 cup sugar, divided or equivalent sugar substitute |
1/2 cup butter, melted or margarine |
1 medium onion, finely chopped |
1 egg |
2 tsp. salt |
1/4 tsp. ground mustard |
6 3/4 to 7 1/4 cups bread or all-purpose flour |
3/4 cup shredded swiss cheese ( reduced-fat ) |
filling |
3/4 cup finely chopped onion |
1/4 cup shredded swiss cheese ( reduced-fat ) |
3 tbs. butter or margarine |
1 tbs. poppy seeds |
1 tsp. paprika |
1/2 tsp. salt |
egg wash |
1 egg yolk |
2 tsp water |
additional poppy seeds, optional |
Directions:
1. Preheat oven at 375 F.
2. In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tsp. Sugar; let stand for 5 minutes. Add the butter, onion, egg, salt, mustard, 3 cups flour and remaining water and sugar. Beat until smooth. Stir in cheese and enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 18-inch x 10-inch rectangle. Cut in half lengthwise. Combine filling ingredients; spread to within 1/2 inch of edges. Roll up each, jelly-roll style, starting with a long side; pinch seams to seal. Place two ropes, side by side, on a greased baking sheet. Twist ropes together; pinch ends to seal and tuck under. Repeat with remaining dough.
5. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg yolk and water; brush over twists. Sprinkle with additional poppy seeds if desired.
6. Bake at 375 F. for 25-35 minutes or until golden brown. Remove from pans to wire racks to cool. Store in refrigerator. Yield: 2 loaves ( 16 slices each ).
7. NOTE: I have modified the original recipe.
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