Stuffed Vienna Bread

Stuffed Vienna Bread Recipe - Austrian and Swiss Delight

Region / culture: Austria, Switzerland | Servings: 8

Introduction

Stuffed Vienna Bread is a delicious and savory dish that is perfect for a party or gathering. The combination of Swiss cheese, mushrooms, and seasonings stuffed into a loaf of Vienna bread creates a flavorful and satisfying appetizer or side dish.

History

The origins of Stuffed Vienna Bread are not clear, but it is believed to have been inspired by traditional stuffed bread recipes from various European countries. The combination of cheese, mushrooms, and seasonings stuffed into bread is a popular and versatile dish that can be found in many different cultures.

Ingredients

1 loaf of Vienna bread, sliced diagonally almost through to the crust
1 lb (454 g) of swiss cheese, grated
1 (8 oz (227 g)) can of chopped mushrooms
3 green onions
2 tbsp of poppy seeds
1 tsp of seasoned salt
1 cup of butter
1.5 tsp of lemon juice
1 tbsp of dry mustard

How to prepare

Stuff sections of bread with Swiss cheese and chopped mushrooms.
Place bread on heavy-duty foil and sprinkle green onions, poppyseeds, and seasoned salt on top.
Melt butter, lemon juice, and dry mustard together, then spoon over the bread.
Wrap the bread in foil and bake at 350°F (177°C) for 40 minutes.
Unwrap the foil and pull off pieces of bread with your fingers.
This dish can also be prepared ahead of time, frozen, and then defrosted and baked when needed.

Variations

Add cooked bacon or ham to the cheese and mushroom filling for extra flavor.
Use different types of cheese, such as cheddar or mozzarella, for a unique twist.
Add herbs and spices, such as garlic powder or Italian seasoning, to the filling for added flavor.

Cooking Tips & Tricks

Make sure to slice the Vienna bread almost through to the crust to create pockets for the cheese and mushroom filling.

- Use a sharp knife to slice the bread diagonally for easy stuffing.

- Be generous with the cheese and mushroom filling to ensure a flavorful and satisfying dish.

- Wrap the bread in foil before baking to keep it moist and prevent the cheese from burning.

- Serve the Stuffed Vienna Bread warm for the best flavor and texture.

Serving Suggestions

Stuffed Vienna Bread can be served as an appetizer, side dish, or even a light meal. It pairs well with a green salad or soup.

Cooking Techniques

Make sure to stuff the bread generously to ensure a flavorful and satisfying dish.

- Wrap the bread in foil before baking to keep it moist and prevent the cheese from burning.

- Serve the Stuffed Vienna Bread warm for the best flavor and texture.

Ingredient Substitutions

Use any type of bread that you prefer, such as French bread or sourdough.

- Substitute any type of cheese for the Swiss cheese, such as cheddar or mozzarella.

- Use fresh mushrooms instead of canned mushrooms for a fresher flavor.

Make Ahead Tips

Stuffed Vienna Bread can be prepared ahead of time, frozen, and then defrosted and baked when needed. Simply wrap the prepared bread in foil and freeze until ready to bake.

Presentation Ideas

Serve Stuffed Vienna Bread on a platter with fresh herbs or edible flowers for a beautiful presentation. Garnish with extra cheese and mushrooms for a decorative touch.

Pairing Recommendations

Stuffed Vienna Bread pairs well with a variety of dishes, such as salads, soups, and pasta. It also goes well with a glass of white wine or sparkling water.

Storage and Reheating Instructions

Store any leftover Stuffed Vienna Bread in an airtight container in the refrigerator for up to 3 days. To reheat, simply wrap the bread in foil and bake at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Vienna Bread contains approximately 300 calories.

Carbohydrates

Each serving of Stuffed Vienna Bread contains approximately 25 grams of carbohydrates.

Fats

Each serving of Stuffed Vienna Bread contains approximately 20 grams of fats.

Proteins

Each serving of Stuffed Vienna Bread contains approximately 15 grams of proteins.

Vitamins and minerals

Stuffed Vienna Bread is a good source of calcium, vitamin D, and iron.

Alergens

Stuffed Vienna Bread contains dairy (cheese) and wheat (bread), which may be allergens for some individuals.

Summary

Stuffed Vienna Bread is a delicious and satisfying dish that is relatively high in fats and proteins. It is a good source of carbohydrates and provides essential vitamins and minerals.

Summary

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a dreary winter day, and I was flipping through an old cookbook that belonged to my mother. As I turned the pages, a recipe for Stuffed Vienna Bread caught my eye. The picture showed a golden loaf of bread, sliced open to reveal a savory filling of cheese, herbs, and mushrooms. My mouth watered at the sight, and I knew I had to try making it.

I had never attempted anything like this before, but I was determined to give it a shot. I gathered the ingredients and set to work in the kitchen. As I kneaded the dough, I thought back to my childhood, when my own grandmother would spend hours in the kitchen, teaching me the art of cooking. She was a master in the kitchen, and I had always admired her skill and creativity.

As the bread baked in the oven, the aroma filled the kitchen, bringing back memories of family gatherings and holiday feasts. When the timer finally went off, I eagerly pulled the loaf out of the oven and sliced it open. The filling oozed out, warm and gooey, and I knew I had created something truly special.

I shared the bread with my family, and they all raved about how delicious it was. From that moment on, Stuffed Vienna Bread became a staple in our household, a recipe that was passed down through the generations.

But my journey with this recipe didn't end there. Over the years, I continued to experiment and refine the recipe, adding my own twist and flair. I would often swap out the filling for different combinations of ingredients, depending on what was in season or what I had on hand. Sometimes I would add sundried tomatoes and olives, other times I would mix in caramelized onions and bacon. Each variation was a delicious adventure, and I loved sharing my creations with friends and family.

One day, while visiting a friend in Italy, I had the opportunity to learn a new twist on the recipe. My friend's grandmother, Nonna Maria, was a renowned cook in the small village where she lived. She invited me into her kitchen and showed me how to make Stuffed Vienna Bread the Italian way.

Nonna Maria's version of the recipe was a revelation. She used a mix of fresh herbs from her garden, along with creamy ricotta cheese and salty prosciutto. The flavors were bold and vibrant, a true celebration of Italian cuisine. I was inspired by her creativity and passion for cooking, and I knew that I had to incorporate some of her techniques into my own recipe.

When I returned home, I set to work experimenting with the new ingredients and methods I had learned from Nonna Maria. The result was a Stuffed Vienna Bread that was unlike anything I had ever tasted before. The dough was light and fluffy, the filling bursting with flavor. It was a culinary masterpiece, a fusion of my own cooking style with the traditional Italian influences I had picked up along the way.

As I continued to make Stuffed Vienna Bread over the years, I found that it was not just a recipe, but a symbol of my love for cooking and my desire to learn and grow as a chef. Each time I made it, I felt a connection to my past, to my grandmother and Nonna Maria, to all the women who had inspired and guided me on my culinary journey.

And so, every time I bake a loaf of Stuffed Vienna Bread, I do it with a sense of gratitude and joy, knowing that I am carrying on a tradition that has been passed down through the ages. And as I sit down to enjoy a slice of warm, cheesy bread, I am reminded of the power of food to bring people together, to create memories and forge bonds that last a lifetime.