Swiss Cheese Souffle Bread Recipes

SWISS CHEESE BREAD

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.

SWISS CHEESE SOUFFLé BREAD

Steps:

• In medium bowl, mix 1 cup of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat 1/3 cup butter, the water and milk over medium heat, stirring frequently, until very warm (120°F to 130°F). Pour over flour mixture; beat with electric mixer on low speed about 30 seconds or until blended. Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally.
• Stir in remaining flour, the Swiss cheese and garlic. (If dough is sticky, stir in 1 to 2 tablespoons additional flour.) Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
• Grease 1-quart casserole with shortening or cooking spray. Stir down dough; shape into a ball. Place in casserole. Brush top with softened butter; sprinkle with Parmesan cheese and pepper. Cover; let rise in warm place about 35 minutes or until dough has doubled in size. (If using fast-acting yeast, do not let rise 35 minutes; cover and let rest on floured surface 10 minutes.)
• Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Immediately remove from casserole to cooling rack. Serve warm.

DO AHEAD SWISS CHEESE SOUFFLES

Steps:

• Melt butter and blend in flour, salt, & pepper.
• Add milk stirring constantly (medium-high heat) until the mixture bubbles and thickens.
• Remove from heat and stir in the cheese until melted.
• In a bowl beat egg whites until stiff peaks form.
• In another bowl beat egg yolks until thickened and lemon colored (about 5 minutes).
• Stir cheese mixture slowly into the egg yolks.
• Gradually pour yolk mixture over the stiff egg whites and gently fold together.
• Pour mixture into ten custard cups or souffle cups (I use the large muffin tins) Cover the souffles with tin foil.
• If using individual cups place all of them in one or two baking pans and place in your freezer.
• Freeze souffles until 1 1/4 hours before serving time.
• Before removing souffles from freezer preheat oven to 300 degrees F.
• Remove souffles from freezer and pour very hot water into the baking pan around the souffles to about 1/2" deep.
• Bake the frozen souffles 1 hour 15 minutes or until a knife inserted in the center comes out clean.
• Remove and serve immediately.

NEVER-FAIL CHEESE SOUFFLE

Steps:

• Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
• Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
• Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
• About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.