Dilly Breakfast Bread
|Onion||1 , chopped|
|Frozen bread dough loaf||1 Pound, thawed (1 Loaf)|
|Dijon mustard||3 Tablespoon|
|Swiss cheese||4 Ounce, shredded|
|Bacon slices||6 , crisp cooked, crumbled|
|Dill weed||1 Tablespoon|
|Dill seeds||2 Tablespoon|
|Egg||1 , beaten|
Brown the onion in the margarine in a skillet.
Roll the bread dough into an 8x12 inch rectangle and spread with the Dijon mustard.
Layer the Swiss cheese, browned onion, bacon, dillweed and half the dillseeds over the mustard.
Roll as for a jelly roll, sealing the edge.
Place seam side down in a 9 inch round cake pan.
Make several 1/4 inch diagonal slashes in the top of the bread.
Let rise, covered, in a warm place until doubled in bulk.
Brush with beaten egg and sprinkle with the remaining 1 tablespoon dillseeds.
Bake at 375 degrees for 25 to 30 minutes or until bread tests done.