Swiss Onion Bread

Name: Swiss Onion Bread
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1-1/2 cups warm water (110° to 115°), divided; 1 teaspoon plus 1/4 cup sugar, divided; 1/2 cup butter, melted; 1 medium onion, finely chopped; 1 large egg; 2 teaspoons salt; 1/4 teaspoon ground mustard; 6-3/4 to 7-1/4 cups bread or all-purpose flour; 3/4 cup shredded Swiss cheese; 3/4 cup finely chopped onion; 1/4 cup shredded Swiss cheese; 3 tablespoons butter; 1 tablespoon poppy seeds; 1 teaspoon paprika; 1/2 teaspoon salt; 1 large egg yolk; 2 teaspoons water; Additional poppy seeds, optional

19 ingredients

6 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1 teaspoon plus 1/4 cup sugar, divided
1/2 cup butter, melted
1 medium onion, finely chopped
1 large egg
2 teaspoons salt
1/4 teaspoon ground mustard
6-3/4 to 7-1/4 cups bread or all-purpose flour
3/4 cup shredded Swiss cheese
3/4 cup finely chopped onion
1/4 cup shredded Swiss cheese
3 tablespoons butter
1 tablespoon poppy seeds
1 teaspoon paprika
1/2 teaspoon salt
1 large egg yolk
2 teaspoons water
Additional poppy seeds, optional

Directions

1

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 18x10-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
4

. 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 a additional poppy seeds if desired.
6

Bake at 375° for 25-35 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator.