- 1 loaf (1 pound) Hawaiian sweet bread
- 1 block (8 ounces) Swiss cheese
- 3 slices red onion, chopped
- 1/2 cup butter, melted
- 3 garlic cloves, minced
- 1 teaspoon salt
- Cut bread diagonally into 1-in. slices to within 1 in. of bottom. Repeat cuts in opposite direction. Cut Swiss cheese into 1/4-in. slices; cut slices into small pieces. Insert into bread. Combine the onion, butter, garlic and salt; spoon over bread.
- Wrap loaf in foil. Bake at 350° for 25-30 minutes or until cheese is melted. Serve warm. Yield: 16 servings.
Reviews for Hawaiian Cheese Bread
"This was great, but I used green onions in place of red, & a dash of garlic salt in place of the minced garlic & salt."
"Made this last night for the Super Bowl. It was pretty good. If I made it again, I would puree the onions, or mince them. I didn't care for the diced pieces of onion on it."
"Everyone loved this at my party! It went fast and is fun to look at."
"Check your grocery store deli for this bread sold under King's Hawaiian bread. It comes in dinner rolls, round loaf and sandwich buns. It's a sweet bread and it does not have cheese in the bread. "
"We buy King's Hawaiian bread here. It is usually found in the deli section of your grocery stores. It comes in the round loaf, in dinner rolls and in sandwich buns. There's no cheese in it. It's just a sweet bread."
"I would love to give this recipe a whirl but have never heard of Hawaiian Cheese Bread. Could someone supply a recipe or at least tell me what ingredients are in this type of bread.Thanks"
"Where do you buy Hawaiian sweet bread. Would pumpernickel bread work?"
"I make a party/spice bread very similar. Tip: Use an electric knife to cut the bread - so much easier and be sure to double wrap in foil and put a cookie sheet underneath. With single foil and nothing underneath, the butter will leak out making a mess of your oven and the bread will taste smokey."
"Personally, I think you could try about any combination you want. This is what I did with the roast beef and rye bread loaf. But for best results, I would stick with a bread that is light and airy instead of a dense and heavy bread. I don't think it would cut up as nice as the recipe calls for and fall apart easily to where you can put the ingredients in between all the nooks and crannies of the slices. I think you could use any shape whether it be round or rectangular. This bread is best eaten immediately while warm. It doesn't taste as good when it's left at room temperature for awhile in my opinion. Make sure you keep it covered in foil while baking. It does burn on top easily if you don't."