SWISS SUNDAY BREAD
This is a traditional bread enjoyed in Switzerland on Sundays for breakfast.
Provided by TinaJ
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Place flour into a bowl, creating a small hole in the center. Sprinkle salt around the edge and place yeast and sugar into the hole.
- Mix egg and egg white together in a 2-cup measuring cup. Add enough water to reach the 1 1/4 cup mark. Stir in milk. Add melted butter. Pour into the center of the flour. Mix thoroughly, adding more milk or flour as needed until dough is smooth and elastic. Cover the bowl with a damp cloth and let rise for 30 minutes.
- Cut dough in 1/2. Form each 1/2 into a long roll. Lay rolls out in front of you on a work surface in an 'X' shape. Braid bread by constantly switching the ends. Place bread onto a baking sheet, cover with a damp cloth, and let rise for 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Brush bread with beaten egg using a pastry brush.
- Bake in the preheated oven on the middle rack until golden, about 30 minutes.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 29.1 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 4 g, Sodium 309.9 mg, Sugar 1.1 g
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
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 187 calories, Fat 13g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 231mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
SWISS SNACK-BREAD, BUTTER AND OVALTINE
"The chocolate drink Ovomaltine (known in the USA as "Ovaltine") originates in Switzerland and enjoys ongoing popularity, particularly with young people. Aside from being a beverage, the powder is also eaten sprinkled on top of a slice of buttered bread." Found this on wikipedia...not exactly a recipe, but worth a try! The ingrediant amounts can be adjusted to your liking.
Provided by Chef Jean
Categories Swiss
Time 5m
Yield 12 slices, 4 serving(s)
Number Of Ingredients 3
Steps:
- Slice the bread on the bias about 1/2 an inch thick.
- Spread the butter over the bread slices.
- Sprinkle the butter with the Ovaltine Powder.
- Variations:.
- Toast bread.
- Use peanut butter instead of butter(this is American,not Swiss).
OVALTINE CAKE
My mother's war-time recipe afternoon tea cake. No egg or butter used!. Moist and sticky,with a nice crust- delicious when buttered. All masurments are UK.
Provided by Bromleygirl
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350.
- Sieve flour, salt and baking soda together.
- Stir in Ovaltine and raisins.
- Fold in milk gently until completely combined.
- Pour into a lightly greased 1lb loaf tin.
- Cook for approximately an hour.
- Test with a skewer and leave to cool slightly in the tin before serving.
- Can be frozen in slices when cold and toasted to defrost.
Nutrition Facts : Calories 1279.9, Fat 11.3, SaturatedFat 6.1, Cholesterol 34.2, Sodium 3155.3, Carbohydrate 270.9, Fiber 7, Sugar 122.4, Protein 26.9
ITALIAN SNACK BREAD
I've served this snack bread alongside spaghetti, as an appetizer and as a main dish. Because it stays so tender, I often bake it a day before. -Joan Nowacki, Pewaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the egg, oil oregano, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest 10 minutes. Pat into a greased 13x9-in. baking pan; set aside. , In a large skillet, saute onion in oil until tender. Spoon evenly over dough. Sprinkle with rosemary and salt if desired. Cover and let rise in warm place until doubled, about 30 minutes. , Bake at 400° until lightly browned, 25-30 minutes. Cut into small squares. Serve warm or at room temperature.
Nutrition Facts : Calories 254 calories, Fat 11g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 158mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
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