Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 1-1/2 cups warm water (110 to 115 ), divided

  3. 1 teaspoon plus 1/4 cup sugar, divided

  4. 1/2 cup butter, melted

  5. 1 medium onion, finely chopped

  6. 1 egg

  7. 2 teaspoons salt

  8. 1/4 teaspoon ground mustard

  9. 6-3/4 to 7-1/4 cups bread or all-purpose flour

  10. 3/4 cup shredded Swiss cheese

  11. FILLING:

  12. 3/4 cup finely chopped onion

  13. 1/4 cup shredded Swiss cheese

  14. 3 tablespoons butter

  15. 1 tablespoon poppy seeds

  16. 1 teaspoon paprika

  17. 1/2 teaspoon salt

  18. EGG WASH:

  19. 1 egg yolk

  20. 2 teaspoons water

  21. Additional poppy seeds, optional

Instructions Jump to Ingredients ↑

  1. Swiss Onion Bread Recipe photo by Taste of Home In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 teaspoon 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.

  2. 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.

  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 18-in. x 10-in. rectangle. Cut in half lengthwise. Combine filling ingredients; spread to within 1/2 in. 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.

  4. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg yolk and water; brush over twists. Sprinkle with a additional poppy seeds if desired.

  5. Bake at 375° for 25-35 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator. Yield: 2 loaves (16 slices each).


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