Vienna Bread

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Wonderful cheese stuffed bread, with a seasoned butter sauce, warmed to melt the cheese

Preparation time:
Cooking time: 35 minutes

Difficulty: Easy - for beginners

Dietary guidance: n 

Tags: bread ยท


1 loaf uncut French Bread
1/2 lb (2 sticks) oleo or butter
1 TB poppy seeds
2 TB chopped onions
1 TB dry mustard
1 tsp lemon juice (I use 1/8c to 1/4 c)
1/2 tsp Lawrey's seasoned salt
8 oz. Sliced Swiss cheese, or use sliced Mozarella or Provolone (I use more as love cheese, like 1 1/2 or even 2 full pkg's of cheese slices)


Cut loaf in criss cross #### atop loaf about 1 inch apart, but not clear through to the bottom. Sit on foil, I use extra wide heavy duty, then a sheet of release foil that I sit the bread on.
Melt oleo & mix with all BUT the cheese in sauce pan.
Stuff parts of the sliced cheese in slits of bread. I fold the cheese in half tear apart, then in half again & stuff into the bread.
Pour sauce over bread. Wrap in foil & bake 35 minutes at 350. Reheats well.


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