Begin. Believe. Achieve.

Pinwheel Loaf Recipe

, / 448 0
Pinwheel Loaf Recipe

Prep Time: Cook Time:


  • Cheddar cheese | 0.25 cup, shredded
  • Onions raw | 0.50 medium 2-1/2" dia
  • Egg, whole, raw | 1.00 small
  • Butter without salt | 1.00 oz
  • Salt | 0.50 tsp
  • Self-rising enriched wheat flour | 1.00 cup
  • Reduced fat milk with added vitamin A and D | 4.00 fl oz
  • Granulated sugar | 1.00 tsp
  • Yeast, baker's, active dry | 0.50 tbsp
  • Sweet relish | 1.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 131.95 mg

Fat per serving: 6.17 g

Saturated fat per serving: 3.67 g

Protein per serving: 4.80 g

Sodium per serving: 418.09 mg

Cholesterol per serving: 33.90 g


  1. Grate onion and beat egg, set it aside. Heat the oven to 425°F. In a bowl mix sugar, yeast and milk then keep it aside for 10 minutes. Use another bowl, sift salt and flour, then put butter in it and mix well. Put yeast mixture and half of egg, mix properly till smooth dough is formed. Continue kneading till dough is soft and stretchy. Keep the dough in an oiled bowl, cover it and set aside for some time till it doubles in it size.
  2. After some time take dough and knead it on a slightly floured area for a few minutes, then roll it to a rectangular shape. Add onion and three quarters of pickle and cheese then mix it. Cover the dough till the corners. Turn over from elongated side just like a Swiss roll. Keep its seam side down in a well brushed 1lb loaf tin. Wrap and place in a warm area till size increases.
  3. Using the left over egg, glaze its top then spread cheese. Let it bake for almost 30 minutes till golden brown.

Leave A Reply

Your email address will not be published.