Swiss Cheese Bread Recipe

5 1 3
Swiss Cheese Bread Recipe
Swiss Cheese Bread Recipe photo by Taste of Home
Publisher Photo

Swiss Cheese Bread Recipe

Read Reviews
5 1 3
Publisher Photo
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!
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 loaf (18-20 inches) French bread
  • 8 ounces (2 sticks) butter, softened
  • 2 cups (8 ounces) shredded Swiss cheese
  • 3/4 teaspoon celery seed
  • 3/4 teaspoon garlic powder
  • 3 tablespoons dehydrated parsley flakes

Directions

Cut bread in half. Make diagonal cuts, 1 in. thick, 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. Yield: 24 servings.
Originally published as Swiss Cheese Bread in Country Extra September 1990, p49

Nutritional Facts

1 piece: 154 calories, 11g fat (6g saturated fat), 29mg cholesterol, 217mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 1 loaf (18-20 inches) French bread
  • 8 ounces (2 sticks) butter, softened
  • 2 cups (8 ounces) shredded Swiss cheese
  • 3/4 teaspoon celery seed
  • 3/4 teaspoon garlic powder
  • 3 tablespoons dehydrated parsley flakes
  1. Cut bread in half. Make diagonal cuts, 1 in. thick, 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.
  2. 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. Yield: 24 servings.
Originally published as Swiss Cheese Bread in Country Extra September 1990, p49

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delowenstein User ID: 3766053 269367
Reviewed 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"

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