See more
Caraway-Swiss Casserole Bread

Caraway-Swiss Casserole Bread

Oxmoor House MARCH 2006

  • Yield: 14 servings (serving size: 1 wedge)


  • 1 (16-ounce) package hot roll mix
  • 1 1/3 cups warm water (100° to 110°)
  • 1 cup (4 ounces) shredded reduced-fat Swiss cheese
  • 1/4 cup finely chopped onion
  • 2 tablespoons margarine or butter, melted
  • 1 tablespoon caraway seeds
  • 1 teaspoon cracked black pepper
  • Cooking spray


Combine yeast packet from roll mix and warm water in a large bowl. Let stand 5 minutes. Add three-fourths of flour packet from roll mix, cheese, and next 4 ingredients. Beat with a mixer at low speed until blended. Stir in remaining flour from roll mix.

Scrape dough from sides of bowl. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Stir dough 25 strokes.

Preheat oven to 350°.

Spoon dough into a 2-quart casserole dish coated with cooking spray. Bake at 350° for 45 to 50 minutes or until loaf is browned and sounds hollow when tapped. Cut into wedges, and serve warm.

Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 0.0%
  • Fat: 4.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.1g
  • Carbohydrate: 23.1g
  • Fiber: 0.7g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 246mg
  • Calcium: 0.0mg

Go to full version of

Caraway-Swiss Casserole Bread recipe