Bacon Gruyere Cheese Bread Food

BACON GRUYERE CHEESE BREAD

Steps:

• Preheat oven to 350 and butter your bread loaf pan.
• Cook the bacon, and use the drippings to sauté the onions.
• Chop the bacon when it's done.
• Combine the dry ingredients in one large bowl and the wet ingredients, without the onions, cheese and bacon, in another.
• Add the wet mixture to the dry mixture and combine. Don't over mix.
• Gently fold in the cheese, onions, and bacon and pour into your prepared loaf pan.
• Bake for 45 minutes. Enjoy!

BACON GRUYERE BREAD

Steps:

• Preheat the oven to 400. Line a baking sheet with foil. Set aside.
• Cut the bread into 1 inch thick slices, leaving them attached at the bottom.
• In a bowl combine the butter, onions and mustard. Spread this mixture on both sides of each slice of bread.
• Cut each cheese slice diagonally into triangles. Place one between each slice as well.
• Cut the bacon rashers in half lengthwise and then in half crosswise. You will then have 20 slices.
• Place the loaf on the foil lined baking sheet. Drape the bacon over top of the loaf, making sure there is a slice on each piece of bread.
• Bake for 20 to 25 minutes, or until the bacon is crisp. Break the slices apart to serve.

BACON RANCH CHEESY BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
• Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

QUICK CHEESE BREAD(COOK'S ILLUSTRATED)

Steps:

• 1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, then sprinkle 1/2 cup of the Parmesan evenly over the bottom of the pan.
• 2. In a large bowl, whisk the flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in the cheddar, breaking up clumps. In a medium bowl, whisk together the milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick). Do not over-mix. Scrape the batter into the prepared loaf pan; level the surface with a rubber spatula. Sprinkle the remaining 1/2 cup Parmesan evenly over the surface.
• 3. Bake until deep golden brown and a toothpick inserted into the center of the loaf conies out clean, 45 to 50 minutes. Cool in the pan on a wire rack 5 minutes; invert the loaf onto the rack, turn right-side up, and continue to cool until warm, about 45 minutes. Cut into slices and serve.
• VARIATION: QUICK CHEESE BREAD WITH BACON, ONION, AND GRUYERE; Cut 5 ounces (5 slices) bacon into 1/2-inch pieces and fry in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and pour off all but 3 tablespoons fat from the skillet. Add 1/2 cup minced onion to the skillet and cook, stirring frequently, until softened, about 3 minutes; set skillet with onion aside.
• Follow recipe for Quick Cheese Bread, substituting Gruyere for cheddar, adding the bacon and onion to the flour mixture along with the cheese, and omitting the butter.

GRUYERE CHEESE BREAD

Steps:

• Combine 1 t sugar and water in a 1 cup container. Sprinkle the yeast over the top and stir. Let stand until foamy (about 10 min).
• Combine remaining sugar, milk, salt, mustard, red pepper, and butter in small saucepan and heat until butter melts. Pour in large bowl and cool to lukewarm.
• Add eggs, yeast mixture, and 2 c flour. Beat with wooden spoon until smooth and slightly "stringy" (about 2 min). Stir in shredded cheese. Gradually add remaining flour until dough is stiff and sides of bowl are clean.
• Turn dough onto floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Put dough in large greased bowl, turning to coat. Cover with clean towel and let rise in warm place, away from drafts, until doubled in bulk (about an hour).
• Punch dough down and turn onto work surface. Knead in diced cheese until evenly distributed. For large loaf, divide dough into three and shape each section into a ball. Place balls in a row in greased 9x5x3 in loaf pan. For smaller loaves, divide into six sections, shape into balls, and put 3 balls in a row in each of two greased 8.5x4.5x2.625" loaf pans. Cover with clean towel and let rise in warm place, away from drafts, until doubled in bulk, about 45 minute.
• Brush with Egg Wash for glossy crust (for a dark brown surface: milk, evaporated milk, or egg yolk mixed with water; for shiny finish: whole egg beaten with water; shiny surface that doesn't brown as much as previous: egg white mixed with water).
• Preheat oven to 375 and bake 40-45 min for large loaf or 30-35 min for smaller. If crust browns too quickly, tent with aluminum foil. Place on wire racks to cool. For a softer crust, brush bread with oil or melted butter as soon as it comes out of oven.