Swiss Onion Spiral Bread
- Ready In:
- 1hr 19mins
- 1⁄2 cup onion, chopped
- 2 tablespoons butter or 2 tablespoons margarine
- 16 ounces frozen white bread dough, thawed
- 4 ounces swiss cheese, shredded (1 cup)
- 2 tablespoons cooked bacon, crisp-cooked and crumbled or 2 tablespoons bacon bits
- 1 egg, beaten
- 1⁄2 teaspoon poppy seeds (may add more to taste) or 1/2 teaspoon dill seed, for garnish (may add more to taste)
- Either grease a cookie sheet, or place ungreased silpat sheet on cookie sheet.
- In a small skillet cook onion in butter or margarine until tender.
- On floured surface roll out bread dough to a 17x7-inch rectangle, spread cooked onion over dough.
- Sprinkle shredded cheese and bacon on top.
- Roll up jelly-roll fashion from the long side, pinching edges to seal.
- Place roll, seam side down, on cookie sheet. Score top of loaf crosswise, making cuts 1/4-inch deep.
- Cover; let rise in a warm place 30-45 minutes or until almost double.
- Preheat oven to 350 degrees Fahrenheit.
- Brush top of bread with egg; sprinkle with poppy seed or dill seed.
- Bake 25-30 minutes. Serve warm.
- Note: to reheat, wrap in foil and heat in 400-degree-Fahrenheit oven for 15-20 minutes.).
Join The Conversation
This is a good recipe. I thought it would have more flavor. Maybe I had more dough and didn't have enough filling. I don't know cause I made my own white bread dough. I would have like more than 1/2 cup of onion. I used 1 cup of swiss cheese but more would be great I'm sure. I didn't add any seeds on top. Thanks KateL :)
I made my own dough and baked this as rolls, rather than as a loaf, since we would not have been able to eat an entire loaf, or even half. It worked really well. I am sure it will warm up nicely tomorrow for my lunchtime soup. I will try this with different cheeses, and perhaps sliced ham or turkey rather than bacon next time.