Swiss Cheese Bread
Where I live it has been chilly. Actually. Chilly is an understatement. It has been bone-chilling freezing. I've lived in Utah almost all of my life and I don't ever remember it being as cold as it is right now. 1 degree? Whoa. It's times like these where I'm really envious of those who have fireplaces or wood-burning stoves. I could really use one of those right now. Anyhow, nothing makes a chilly day warm and cozy like fresh baked bread. How about fresh baked bread AND cheese. Oh yeah. I took it there. People, I am telling you this recipe is phenomenal. Not only are there simply three ingredients, but the smell of this baking in the oven is enough to knock your socks off.All you will need are 12 Rhodes™ Dinner Rolls (thawed to room temperature), 2 cups diced Swiss cheese (into ¼ inch cubes), and ½ cup shredded Asiago cheese. That's it. Only THREE ingredients. Once the rolls are thawed to room temperature, combine them like so. I wonder how big the roll would be if you baked this in the oven at this point? Massive I'm guessing. I had already diced my Swiss cheese into tiny little cubes that were so unbelievably cute. Once you've done that you will add both cheeses and work into the dough well. It's harder than it sounds to get all that cheese into the dough. Just do your best. As you can see, I had a *few* stragglers. Once it's worked in the best it can be you will form the dough into a loaf.
Place in a sprayed 9x5 inch loaf pan. I shoved those stragglers anywhere I had space. It doesn't really matter where they end up. Cover with sprayed plastic wrap. Allow to rise to the top of the pan. Bake at 350º for 35 minutes and cover with foil the last 10 minutes to prevent over browning. Or if you are like me, walk away from the oven after setting the time just to come running back with 6 minutes left on the clock... oops! It still turned out to be a beautiful brown. Does that not look like the most amazing cheesy-bready masterpiece? It is. Just you trust me. You'll be clawing at that oven door in no time. Or am I the only one that does that? Don't forget, as hard as it may be: allow to cool a little before slicing. Eat the cheese crispy's that have dribbled over the edge to hold you over :)
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