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Rye Bread Cooking for Entertaining Marlene Sorosky Yield: 1 loaf 1/3 cup butter, softened 1/2 tsp. celery seeds 1/4 tsp. paprika 1/4 tsp. salt 3/4 cup shredded Swiss cheese (3 oz.) 1 (1 lb.) round loaf rye bread, unsliced In a small bowl mix butter, celery seeds, paprika and salt. Stir in cheese. Make 2 lengthwise and 5 crosswise cuts through bread loaf, leaving bottom crust intact. Spread butter mixture inbetween cuts and over top and sides of loaf. May be refrigerated or frozen. Before serving bread, bring to room temperature. Preheat oven to 375o. Place bread on a baking sheet and bake 30 mintes. Bread will slice more easily if the bottom crust is cut off. Makes 8 servings. If frozen, use within 2 to 3 months. Thaw, still wrapped, at room temperature 2 to 3 hours. To serve, bake or reheat wrapped in foil or serve at room temperature. This is another item always without fail on the menu at Suzy Spencer's Christmas cookie party. |
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