Rating: 4 stars
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With Swiss cheese and almonds, this bread is substantial enough to be served as an appetizer.

Source: Better Homes and Gardens

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Recipe Summary

prep:
40 mins
rise:
1 hr 20 mins
bake:
25 mins
stand:
10 mins
total:
2 hrs 35 mins
Servings:
24
Yield:
2 rounds (12 servings per bread)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl stir together 1-1/4 cups of the flour, the yeast, and 1 teaspoon salt. Add 1-1/4 cups warm water (120 degree F to 130 degree F) and 1 tablespoon of the oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

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  • Turn out dough onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).

  • Punch down dough. Turn out onto a lightly floured surface. Divide in half. Lightly oil 2 baking sheets. Shape each half into a ball. Place on prepared baking sheets. Cover and let rest for 10 minutes. Flatten each ball into a circle about 9 inches in diameter. Press 1/2-inch-deep indentations about 2 inches apart into the surface with your fingers. Brush with the remaining 1 tablespoon olive oil. Sprinkle with cheese, nuts, pepper, and coarse salt. Cover; let rise in a warm place until nearly double (about 20 minutes).

  • Bake in a 375 degree F oven for 25 to 30 minutes or until golden. Remove from baking sheets; cool on wire racks. Makes 2 rounds (12 servings per bread).

Nutrition Facts

96 calories; fat 3g; cholesterol 3mg; saturated fat 1g; carbohydrates 13g; mono fat 2g; insoluble fiber 1g; protein 3g; vitamin a 48.6IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; folate 32.3mcg; vitamin b12 0.1mcg; sodium 141mg; potassium 41mg; calcium 40.4mg; iron 0.9mg.
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