Swiss Cheese Garlic Bread Recipes

SWISS CHEESE BREAD

Steps:

• Preheat oven to 425 degrees F. Place foil on rimmed baking sheet and set aside.
• Make cuts, about 1 inch apart, in the bread but don't cut through bottom. Combine all remaining ingredients. Spread half of the butter mixture between the bread slices. Spread the remaining mixture over the top of the bread.
• Place bread on foil on a rimmed baking sheet. Cover loosely with additional foil. Bake at 425 degrees F. for 20-30 minutes. For the last 5 minutes, remove foil covering bread to allow it to brown. Serve warm.

SWISS CHEESE BREAD

Steps:

• Cut bread in half crosswise. Make diagonal cuts, 1 in. apart, through bread but not through bottom. Combine all remaining ingredients. Spread half the butter mixture between bread slices. Spread remaining mixture over top and sides of bread., Place bread on double thickness of foil; cover loosely with more foil. Bake at 425° for 20-30 minutes. For last 5 minutes, remove foil covering bread to allow it to brown.

SWISS CHEESE BREAD

Steps:

• Preheat oven to 400 degrees F. In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in cheese and dill weed. In a medium bowl, whisk together milk and eggs. Add milk mixture to flour mixture; stir just until moistened. Pour batter evenly into 7 greased 3 x 5 inch loaf pans. Bake 20 minutes or until a toothpick inserted in center of bread comes out clean. Cool 10 minutes in pans. Remove from pans and serve warm or cool completely on a wire rack.

GOOEY GARLIC AND SWISS CHEESE BREAD

Steps:

• Slice bread in half lengthwise. Remove top. Mix together all of the remaining ingredients. Spread mixture evenly over top of bread bottom. Cover with top half of bread. Place bread on foil and cut into serving-size pieces. Cover bread completely with foil. Bake at 350 degrees F for 20 minutes or until well melted.

SWISS CHEESE BREAD

Steps:

• Trim top and side crusts from bread, leaving bottom crust intact.
• Make diagonal cuts, 1 inch thick, through the bread but not through the bottom.
• Combine all remaining ingredients.
• Spread half the butter mixture between bread slices.
• Use remaining mixture to frost top and sides of bread.
• Place bread in foil boat; cover loosely with another sheet of foil.
• Bake at 425°F for 20-30 minutes.
• For last 5 minutes, remove foil to allow bread to brown.

GARLICKY HAM AND SWISS

Steps:

• Melt the butter in a medium saucepan over medium-low heat and add the minced garlic. Cook to infuse the garlic flavor into the butter and until the butter turns brown, about 15 minutes. Remove from the heat and strain.
• Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of the cheese, some ham and then some of the cornichons. Top with 1 more slice of cheese. Close the sandwiches with the remaining bread and brush with butter until fully coated on both sides.
• Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. If desired, rub the outside of the toasted bread with the garlic halves to add a little more garlic flavor.

HAWAIIAN SWISS AND SPAM PULL APART BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with foil and grease with nonstick spray.
• Add the Spam to a medium nonstick skillet over medium-high heat. Cook for 4-5 minutes, without disturbing, until the Spam cubes are golden brown on the bottom. Cook for another 4-5 minutes, stirring occasionally, or until most of the Spam is golden brown. Transfer to a bowl and set aside.
• Melt the butter to the same skillet over medium heat. Add the red onion, garlic, chives, and salt and stir to combine, then remove the pan from the heat.
• Using a sharp knife, carefully cut the bread about halfway through into 1-inch (2.54 cm) slices, stopping ½ inch (1.24 cm) from the bottom of the loaf to keep intact. Turn the loaf 90° and repeat cutting in the opposite direction.
• Stuff the Swiss cheese and Spam between the bread slices. Transfer the loaf to the prepared baking sheet and pour the onion and garlic butter evenly over the top.
• Grease another sheet of foil with nonstick spray, then cover the loaf. Bake for 30 minutes, or until the cheese is melted. Remove the foil and bake for another 5 minutes, until the cheese is bubbling and golden brown on top.
• Remove the bread from the oven and transfer to a serving platter. Serve hot.
• Enjoy!

SWISS CHEESE SOUFFLé BREAD

Steps:

• In medium bowl, mix 1 cup of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat 1/3 cup butter, the water and milk over medium heat, stirring frequently, until very warm (120°F to 130°F). Pour over flour mixture; beat with electric mixer on low speed about 30 seconds or until blended. Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally.
• Stir in remaining flour, the Swiss cheese and garlic. (If dough is sticky, stir in 1 to 2 tablespoons additional flour.) Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
• Grease 1-quart casserole with shortening or cooking spray. Stir down dough; shape into a ball. Place in casserole. Brush top with softened butter; sprinkle with Parmesan cheese and pepper. Cover; let rise in warm place about 35 minutes or until dough has doubled in size. (If using fast-acting yeast, do not let rise 35 minutes; cover and let rest on floured surface 10 minutes.)
• Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Immediately remove from casserole to cooling rack. Serve warm.

STEF'S SUPER CHEESY GARLIC BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the butter, mayonnaise, green onions, garlic, Parmesan cheese, and Monterey Jack cheese in a large bowl. Cut each half of French bread into 4 pieces. Spread the cheese mixture evenly on the bread pieces.
• Bake in the preheated oven for 8 minutes. Set the oven to broil; broil until hot and bubbly, about 2 additional minutes.

SWISS CHEESE BREAD

Steps:

• Combine rolls. Add both cheeses and work into the dough well.
• Form into a loaf and place in a sprayed 9x5-inch loaf pan.
• Cover with sprayed plastic wrap. Allow to rise to the top of the pan.
• Bake at 350°F for 35 minutes.
• Cover with foil after 25 minutes of baking to prevent over browning.
• Allow to cool a little before slicing.

SWISS CHEESE MUSHROOM BREAD

Steps:

• Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom loaf. Repeat cuts in opposite direction. In a bowl, combine the butter, poppy seeds, onion, mustard, salt and lemon juice. Drizzle over cut bread and into cut slits. Place mushrooms and cheese in slits. Wrap bread in foil. Bake at 350° for 15-20 minutes or until warmed.

CHEESY GARLIC BREAD

Steps:

• Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
• Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
• Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
• Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.