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Swiss Onion Bread
Chef:  Tammie Conaway - Ringwood, OK          Category:  Breads

2 packages dry yeast
1 teaspoon sugar
1 1/2 cups warm water
1/4 cup sugar
1/2 cup butter, melted
1 egg, room temperature
2 teaspoons salt
1/4 teaspoon dry mustard
1/2 cup onion finely chopped
6 3/4 to 7 cups flour
3/4 cup Swiss cheese, shredded
3 tablespoons butter
3/4 cup onion, finely chopped
1 tablespoon poppy seeds
1 teaspoon paprika
1/2 teaspoon salt
1/4 cup Swiss cheese, shredded

1 egg yolk
2 teaspoons water

Directions: In large bowl of electric mixer, dissolve yeast and 1 teaspoon sugar in 1 1/2 cups water. Let stand until foamy. Add 1/4 cup sugar, butter, egg, salt, dry mustard, onion and 2 1/2 to 3 cups flour. Beat at medium speed for 2 minutes. Stir in cheese and enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface. Clean and grease bowl. Knead dough 8 to 10 minutes or until smooth and elastic. Place in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts until doubled in bulk. Prepare Onion-poppy seed filling: Melt butter in a small skillet over medium heat. Add onion, poppy seeds and paprika. Cook 3 minutes or until onion begins to soften. Cool to room temperature. Stir in salt and cheese. Grease 2 large baking sheets. Punch dough down, knead 30 seconds. Divide dough in half. Roll out half of dough to an 18X10 inch rectangle. Cut in half lengthwise. Spread each rectangle with about 2 tablespoons filling, to within 1/2 inch of edges. Beginning on a long side, tightly roll up each rectangle, jelly roll fashion. Pinch seams and ends to seal. Repeat with remaining dough. Lay 2 rolls, seam side down, side by side on 1 prepared baking sheet. Twist together 4 or 5 times, keeping seam sides down. Pinch ends together, tuck under and pinch again. Repeat with remaining dough . Cover wit a dry towel. Let rise until doubled in bulk, about 45 minutes.Mix egg yolk with water for glaze. Brush on loaves. Sprinkle with poppy seeds in creases and twists. Bake at 350°F for 30 to 35 minutes. Cool on racks. Makes 2 loaves.