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Swiss Cheese Bread

This bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it! —Karla Boice, Mahtomedi, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    20 servings


  • 1 loaf (18-20 inches) French bread
  • 1 cup butter, softened
  • 2 cups shredded Swiss cheese
  • 3/4 teaspoon celery seed
  • 3/4 teaspoon garlic powder
  • 3 tablespoons dried parsley flakes


  • 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.
Nutrition Facts
1 slice: 187 calories, 13g fat (8g saturated fat), 34mg cholesterol, 231mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 6g protein.

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  • buffetfan
    Aug 19, 2019

    I made half a loaf because not everyone in my house loves Swiss. I also omitted the celery seed and used fresh parsley from my garden. It's a winner! It's buttery, cheesy and crunchy. Perfect with roast chicken, Italian pasta, grilled dishes and more. I know I'll make this over and over!

  • grandmascooking22
    May 30, 2018

    Delicious bread. Love using Swiss cheese. I've always used a Cheddar or mozzarella but never Swiss...really good!

  • annrms
    Jan 3, 2018

    I made a smaller version of this recipe using six fresh Italian rolls. I used 1/2-stick butter and about a cup of finely shredded Swiss cheese. Great taste that went well with a cup of creamed vegetable soup.

  • pennoel
    Dec 10, 2017

    I have a question for anybody. Why do you cut the loaf in half? (Step 1). Is the recipe only for 12 loaf?

  • delowenstein
    Jul 12, 2017

    I just had 2 changes: I used a loaf of braided challah bread and I used poppy seeds! I didn't have the celery seeds or a French bread on hand. This bread is FULL of cheesy and buttery goodness! Thank you for sharing this recipe! delowenstein

  • xswcde
    Jun 14, 2011

    No comment left

  • diane hixon
    May 25, 2011

    No comment left