Swiss Cheese And Apple Breakfast Loaf Recipes

Steps:

• Preheat a skillet over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread, olive oil-side up. Cook until the bread is golden brown, then flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes.

Steps:

• Preheat the oven to 375°F. Grease a 9x5 loaf pan or line it with parchment paper.
• Into a large mixing bowl, combine the eggs and buttermilk and whisk well to combine. Add the grated apple, melted butter and vanilla and stir to mix. Add the bran cereal and let it sit for 5 minutes to absorb liquid.
• While you're waiting, in another bowl, combine the dry ingredients. Combine the all purpose flour, oat bran, cane sugar, muscavado, pecans, baking soda, baking powder, sea salt, cinnamon and nutmeg. Stir to mix. Add the wet ingredients in with the dry and stir just to combine, do not overmix.
• Pour the batter into the prepared pan, it should come up no more than 3/4 way up the pan. Sprinkle the top of the loaf with a handful of oat bran and brown or turbinado sugar. Bake on the middle rack for 40-45 minutes or until a toothpick in the center comes out clean. Allow it to cool completely before removing it from the pan.
• Slice with a serrated knife and serve with butter on the side.
• Loaf can be kept covered at room temperature for 3 days or for 5 days in the fridge.

Steps:

• Preheat oven to 375.
• Butter and flour a loaf pan, or line pans with parchment paper.
• In a frying pan over medium heat, melt 3 Tbsp butter and cook apples until soft. Sprinkle with cinnamon and cool.
• I a large bowl, combine dry ingedients with diced Swiss cheese. Make a well in the centre.
• In a separate bowl, cream 1/2 cup butter with brown sugar. Beat in eggs one at a time. Gradually add milk, vanilla and apple mixture.
• Pour liquid ingredients into the well of dry ingredients and stir with wooden spoom until combined. Don't over-mix. Spread batter in prepared loaf pan. If desired insert more sliced apples on top.
• Bake in centre of oven for 1 hour. Loaf is ready when a toothpick inserted in centre comes out clean. Sprinkle with icing sugar is desired after cool down.
• While loaf is baking, prepare the rest of the breakfast: Juice, yogurt, fresh fruit and coffee!
• NOTE: Can be ladled into muffin cups to bake for 15 - 20 minutes depending on their size if time is a factor.
• Batter may be prepared the day before, refigerated and baked in the morning - allow for a little extra baking time (10 - 15 minutes) if mixture is cold from fridge.
• Freezes very well.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sour cream, sugar, salt, baking soda, egg and 1-1/3 cups flour. Beat on medium for 3 minutes. Stir in Swiss cheese and remaining flour. Do not knead. , Spread batter into four greased 5-3/4x3x2-in. loaf pans. Sprinkle with sesame seeds. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• Dissolve yeast in warm water in a large bowl.
• Stir in milk, sugar, salt, oil, eggs, and 1 1/2 cups flour.
• Beat on medium speed, scraping bowl occasionally, 10 minutes.
• Stir in remaining flour with a spoon until smooth.
• Cover; let rise in a warm place until double about 1 hour.
• Stir down batter by beating about 25 strokes; gently work in cheese until the cheese is evenly distributed.
• Shape into a ball, place in a greased pie plate (9 1/2 x 1 1/4-inches).
• Let rise until double, about 1 hour.
• Heat oven to 375°F
• Bake until golden brown, about 30 minutes.
• Immediately remove from plate; cool on a wire rack.

Steps:

• Preheat oven to 350°. Whisk together eggs, salt and pepper. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat., Cut one-fourth off top of bread loaf. Hollow out both parts, leaving a 1/2-in. shell (save removed bread for another use)., Place a fourth of the ham in bread bottom; top with half of each of the cheeses. Layer with red pepper, scrambled eggs, tomato and the remaining cheeses and ham. Press layers gently; replace bread top. Wrap tightly in foil., Bake until heated through, 25-30 minutes. Let stand 10 minutes before cutting.