Tuesday, May 22, 2012

Sherrie Collis's recipe for Vienna Bread

Hi all!  Here is a recipe shared with us by one of our facebook buddies, Sherrie Collis.  It is her recipe for Vienna Bread.  Sounds yummy!  French bread and mozzarella cheese?  Are you kidding me!  That is always good!  So enough with the chit-chat, and on to the recipe.  Enjoy!


1 loaf uncut French Bread
1/2 lb (2 sticks) butter
1 TB poppy seeds
2 TB chopped onions
1 TB dry mustard
1 tsp lemon juice
1/2 tsp Lawrey's seasoned salt
8 oz. Sliced Swiss cheese, or use sliced Mozarella or Provolone (I use more & usually Mozarella)

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.