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Christmas Cheese Loaf Recipe

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This recipe for Christmas Cheese Loaf, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shawn Bennett


1 loaf Italian Brad with Poppy Seed
1 1/2 lb baby swiss cheese, grated
3/4 lb butter
2 1/2 T Poppy seed
2 1/2 T Onion, finely chopped
3 T Honey Dijon mustard
Juice from 1/2 lemon

Slice large, long loaf diagonally, both ways making small bite size cubes. Do not cut through the bottom.
Spread seasoned, softened butter between slices, buttering each cube on all four sides.
Stuff the cheese down in th between slices, so that the cheese is on 4 sides.
Wrap in Pam sprayed foil, Fold on top.
Make ahead of time and freeze if needed.
Thaw the Loaf of bread
Bake in foil and 350 for 55 minutes. with fold in foil at the top of the loaf.
Remove from oven and let sit for 5 min.

Turn loaf over, slit the foil with knife lengthwise. Peel foil to sides only. Cut diamond portions through with scissors. Put cup towel over right forearm placing top of bread next to towel. (this procedure keeps bread into original form).
Flip bread loaf over onto serving tray.
Unfold top seam of foil. Peel away remaining foil.

Number Of Servings:
Number Of Servings:




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