CHEESE BREAD
A favorite of all. Almost a meal in itself, and oh so flavorful! The blend of Parmesan, mozzarella and Cheddar melts to perfection, creating a filling, delicious treat.
Provided by deb
Categories Appetizers and Snacks Cheese
Time 18m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the broiler.
- Place the bread open faced on a cookie sheet. Spread the butter on the bread, then the mayonnaise. Sprinkle with Parmesan cheese, mozzarella cheese, Cheddar cheese and garlic salt.
- Broil 6 to 8 minutes, until the cheese is melted and lightly browned.
Nutrition Facts : Calories 611.4 calories, Carbohydrate 44.2 g, Cholesterol 73.9 mg, Fat 37.6 g, Fiber 1.8 g, Protein 24.7 g, SaturatedFat 16.2 g, Sodium 1208.7 mg, Sugar 2.6 g
CHEESE BREAD
This is a wonderful recipe for cheese bread, if you don't want to add in grated cheddar, add in small cubes of cheddar by hand after kneading. This can also be made on a stand mixer with a dough hook attached. If desired you can add in about 2 tablespoons room temperature Crisco shortening in with the yeast, warm water, sugar and salt, the bread will stay fresher longer and bake out with a softer texture.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h30m
Yield 1 cheese twist loaf
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine the yeast, warm water, sugar, salt and 1-1/2 cups flour; beat well with an electric hand mixer.
- By hand, add in the egg, cheese, caraway seed and dry onion, and as much of the remaining flour as needed to make a soft dough.
- Knead on a floured surface or in a heavy-duty stand mixer for about 8-10 minutes.
- Transfer to a greased bowl; cover and let rise until doubled (about 1 hour and 15-20 minutes, could take more or less time).
- Punch down dough.
- Remove from bowl onto lightly floured board; cut into 2 strips, and twist.
- Transfer to a slightly greased cookie sheet; tuck in ends of dough slightly.
- Cover with a clean tea towel, and let rise until double in bulk.
- If desired mix one egg white with 1 teaspoon cold water, brush on bread then sprinkle with, dryed onion, caraway seeds or sesame seeds before baking.
- Bake at 350 degrees (convection oven preferably) for 30 minutes.
GARLIC CHEESE BREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Mix the cheeses with the mayonnaise, 1/4 stick of the softened butter and the green onions. Add the salt and pepper to taste and set aside or keep in the fridge until you need it.
- Melt the remaining 1 stick butter in a skillet over medium-low heat and add the garlic. Cook for a couple of minutes to release the garlic flavor.
- Cut the loaf of bread in half. Brush the garlic butter over each half, making sure it's evenly distributed. Spread the cheese mixture on the loaves and bake until the cheese is hot and bubbly, about 10 minutes.
- Once out of the oven, sprinkle over the chopped parsley. Slice and serve.
GEORGIAN CHEESE AND EGG BREAD (ADJARULI KHACHAPURI)
Khachapuri in myriad forms -- all of them some combination of dough and melty cheese -- is the go-to snack of Georgia. Our adjaruli khachapuri is the fun one: diners tear off pieces of the homemade bread canoe to scoop up gobs of bubbly filling, a mix of creamy mozzarella, sharp feta and just-barely-set egg. It makes a great communal snack, or part of a satisfying lunch or dinner with a green salad. And it's simple to make: the yeast dough rises in less than 1 hour and bakes up crisp and tender on a pizza stone in just 15 minutes.
Provided by Food Network Kitchen
Categories appetizer
Time 2h35m
Yield 2 khachapuris (6 to 8 servings)
Number Of Ingredients 10
Steps:
- For the dough: Lightly oil a medium bowl. Heat the milk with 1/2 cup water in a small saucepan over low heat to between 110 and 115 degrees F. Transfer it to a small bowl and stir in the sugar, then sprinkle over the yeast and let stand until foamy, 5 to 10 minutes. (Cover the bowl if the room or the yeast is cold.)
- Put a pizza stone on the lowest rack in your oven, removing the second rack if there is one. Preheat the oven to 500 degrees F. Cut two 10-by-7-inch pieces of parchment paper.
- Put the flour in a medium bowl and whisk in the salt. Make a well in the center and pour in the yeasty mixture and the oil. Stir with a wooden spoon until the flour is incorporated and the mixture forms a shaggy ball -- it will be soft and sticky. Flour your work surface, scrape the dough onto it and knead until smooth, elastic and still slightly sticky, about 5 minutes. Put the dough in the oiled bowl, turn it to coat with oil and cover the bowl loosely with plastic wrap. Set the bowl in a warm place until doubled in size, 1 hour to 1 hour and 15 minutes.
- For the filling and topping: Work the mozzarella and feta together with a fork in a medium bowl. Make a little well in the center and add 1 egg. Beat the egg a bit with a fork, and mix and mash well to combine with the cheeses.
- Lightly flour your work surface. Turn the dough onto the floured surface and cut it in half. Round the halves gently back into rough rounds. Put 1 piece of parchment paper on your work surface and flour it lightly. Press and use a rolling pin to roll 1 piece of dough into a round 1/8-inch thick and 10-inches across. Slide it onto the paper -- it will hang over the long edges -- and then slide it, paper and all, onto the back of a baking sheet. (Alternatively, use a pizza peel.) Repeat with the other piece of dough, transferring it to the back of a second baking sheet.
- Spoon half of the cheese mixture on the first round, spreading some 1/2-inch from the edge and mounding the rest in the middle (there will be a big mound). Roll the sides up tightly to make a shape like a cheese-filled canoe -- it should be about 10 inches long and 4 inches wide. Pinch the ends together and twist to seal tightly. Repeat with the other piece of dough and remaining cheese. Let rest 10 minutes.
- Slide the khachapuris on their papers onto the pizza stone, leaving a few inches of space between them. Bake, turning them 180 degrees after about 8 minutes, until golden and crisp, about 12 minutes total. Crack 1 egg in each khachapuri and continue to bake until the white is just set around the edges, but some of the white and the yolk are still a bit raw, about 3 minutes. Remove to a serving platter, dot each khachapuri with 1 tablespoon butter and stir the eggs into the hot cheese¿they will continue to cook. Serve immediately, tearing off pieces of bread to scoop up the hot, buttery, eggy, gooey cheese.
BEST EVER CHEESE BREAD
This recipe is very simple to make, and it tastes wonderful!! Monterey Jack and Cheddar cheeses melt to form the perfect blend. I even like it served cold. It's great for barbecues. Everyone loves it!!! Adjust the amount of green onions to taste.
Provided by Tab Douglas
Categories Main Dish Recipes Savory Pie Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the French baguette in half lengthwise.
- In a medium bowl, mix the Monterey Jack cheese, Cheddar cheese, mayonnaise and chopped green onions. Spread the mixture evenly over the bread halves.
- Bake in the preheated oven 15 minutes, or until the cheese is melted.
Nutrition Facts : Calories 630.5 calories, Carbohydrate 44.8 g, Cholesterol 50.5 mg, Fat 42.5 g, Fiber 2 g, Protein 18.7 g, SaturatedFat 12.3 g, Sodium 919.2 mg, Sugar 2.7 g
CHEESE BEER BREAD
Make and share this Cheese Beer Bread recipe from Food.com.
Provided by Rhonda O
Categories Quick Breads
Time 1h5m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Grease and flour 9 inch loaf pan.
- Mix all dry ingredients, stir in beer and cheese until well blended.
- Spread evenly in pan.
- Bake 50 to 55 minutes.
- Cool 10 minutes.
PUMPKIN-CREAM CHEESE BREAD
With cream cheese, pumpkin, pecans and spices baked right into this moist, homemade quick bread, it's sure to become an autumn favorite.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield Makes 32 servings or 2 loaves, 16 servings each.
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
- Pour into 2 greased and floured 9x5-inch loaf pans.
- Bake 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
ALMOST-FAMOUS STUFFED CHEESY BREAD
Provided by Food Network Kitchen
Time 2h30m
Yield 2 loaves (8 breadsticks each)
Number Of Ingredients 12
Steps:
- Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the vegetable oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon to make a shaggy dough. Turn out onto a generously floured surface and knead until smooth and elastic, about 5 minutes, dusting with more flour as needed. Form into a ball. Brush a large bowl with vegetable oil; add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
- Make the filling and topping: Toss 1/2 cup mozzarella, the cheddar, pecorino, garlic salt, granulated garlic and dried parsley in a bowl. Preheat the oven to 450 degrees F. Put an inverted baking sheet in the oven; preheat for 10 minutes. Line another inverted baking sheet with parchment paper and sprinkle with the cornmeal. Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Sprinkle 1 side of the square with 1/2 cup of the remaining mozzarella, then fold the dough in half to enclose the cheese, pressing to seal. Slice the dough crosswise at 1-inch intervals, stopping just before the folded edge. Sprinkle with half of the cheese-garlic mixture. Move the dough to 1 side of the baking sheet. Repeat with the remaining dough, mozzarella and cheese-garlic mixture on the other side of the baking sheet. Slide the bread on the parchment onto the hot baking sheet in the oven. Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes. Let cool slightly, then pull apart into breadsticks.
BEST CHEESE BREAD
My husband and I often make a meal of bread and salad. We enjoy the garlic, dill and cheddar flavors in this savory bread. We think it's best served fresh from the oven.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cheese, baking powder, garlic powder and dill. In another bowl, whisk the eggs, milk, oil and honey. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean (top will have an uneven appearance). Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 245 calories, Fat 11g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 251mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
CHEF JOHN'S BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)
Brazilian cheese bread is very easy to make, and features a chewy, cheesy, bready center, encased in a beautiful, thin, pastry crust. It also happens to be gluten free, thanks to tapioca flour, which is also responsible for the very unique texture. Happily, the ingredients are fairly inexpensive, which means you can play around with a few batches and see for yourself.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tapioca flour in a mixing bowl. Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into the bowl with the tapioca. Mix until a shaggy dough starts to form. Let rest for 5 minutes.
- Add mozzarella and Parmesan cheeses, eggs, and cayenne. Stir with a fork until thoroughly combined. Use an ice cream scoop to portion dough onto a silicone-lined baking sheet. Poke down any jagged bits using a wet finger if desired.
- Bake in the preheated oven until puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.
Nutrition Facts : Calories 109.1 calories, Carbohydrate 11.3 g, Cholesterol 19.6 mg, Fat 6.1 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 140 mg, Sugar 0.4 g
CHEDDAR CHEESE BREAD
This bread is pure cheese; rich and aromatic. A tender and savory delight.
Provided by Heather
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread setting; press Start.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 3.8 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 3.6 g, Sodium 302 mg, Sugar 3.5 g
BEST CHEESE BREAD
Make and share this Best Cheese Bread recipe from Food.com.
Provided by Sydney Mike
Categories Quick Breads
Time 1h10m
Yield 1 9, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F, then grease a 9"x5" loaf pan.
- In a large bowl combine flour, cheese, baking powder, garlic powder & dill.
- In another bowl, whisk together the eggs, milk, oil & honey, then stir this mixture into the flour mixture until just moistened.
- Pour into the prepared loaf pan & bake 55-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes before removing the loaf from the pan to cool slightly (upright) on the wire rack.
- Serve warm & enjoy! Store any leftovers in the refrigerator.
BREAD MACHINE - CHEESE BREAD
This bread machine cheese bread recipe is simple to make and is quite delicious. It also looks great. I don't know much about art... but this cheese bread loaf looks almost like a crazy Jackson Pollock painting! The cheese topping on this "abstract art" cheese bread loaf is certainly a conversation starter.
Provided by Bread Dad
Categories Dinner Lunch Sandwich
Time 3h5m
Number Of Ingredients 8
Steps:
- Bread machine settings - 2 pound loaf, light color and "basic" bread setting.
- Pour the milk into the bread pan and then add the other ingredients (including the cup of cheese). Place the bread machine yeast in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together).
- Plug in bread machine. Enter the correct settings (basic, light color & 2 lb) and press the "start" button.
- Optional - After the FINAL kneading cycle and BEFORE the baking cycle commences, sprinkle a little extra shredded cheese on top of the dough. For safety reasons, do not place your hands inside the bread machine.
- When the bread machine has finished baking the bread, unplug the bread machine. Remove the bread and place it on a cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!
- After removing the bread, don't forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.
- In our bread machine, the baking takes about 3 hours for a 2 pound bread at the light color & basic bread settings. However, some machines can differ and you don't want to be away from home when the bread machine "finished" alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen in order to remove the bread.
- Before using your bread machine, you should read the bread machine manufacturer's instructions in order to use the bread machine effectively and safely.
Nutrition Facts : ServingSize 1 Slice, Carbohydrate 26 g, Protein 7 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 22 mg, Sodium 361 mg, Fiber 1 g, Sugar 2 g, Calories 207 kcal
SIMPLY PERFECT HOMEMADE CHEESE BREAD (TWO WAYS)
Delicious, soft cheese bread that can be filled with different cheese fillings - cheddar cheese and herb and Parmesan, Garlic and Herb. If you want to make two of the same loaves, simply double the filling amounts listed below. Makes 2 loaves.
Provided by Jennifer
Categories Bread
Time 3h10m
Number Of Ingredients 13
Steps:
- In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you're using honey or agave, add with the liquid ingredients instead.
- In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
- Continue mixing the dough, adding more flour in very small increments, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
- Transfer the dough to a lightly floured surface and knead for a couple of minutes, adding more flour only if the dough is sticking to your hands or the work surface, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip: I like to use an 8-cup glass measuring cup, so it's easy to see when it's doubled by the markings).
- Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
- Grease two 8-inch by 4-inch loaf pans and set aside.
- Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
- **If you are unclear about the shaping process for this bread, scroll up to the Recipe Video above this Recipe Card. You may wish to watch before starting the shaping process**
- For the Cheddar and Herb Bread: spread the shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
- For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
- Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up all up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
- Preheat oven to 350° F. (not fan assisted). Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° internal temperature in the centre.
- Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow the loaves to cool for 1 hour before slicing. *Slicing hot or very warm bread will make for a gummy crumb, so resist the urge and let it cool :)
Nutrition Facts : Calories 237 kcal, Carbohydrate 28 g, Protein 9 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 397 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BEST BLUE CHEESE BREAD......MMMMMMMMMMM!!
A friend of mine recently served this at her dinner party, and said "it couldn't be easier", and I said "it couldn't be more delicious" and all other guests agreed. It disappeared in minutes!!! It is a delicious and quick appetizer, or could also be the "bread" accompaniment to any main course, either way, your family and friends will "gobble" it up!! And, it is easy and fun for kids to make and enjoy too!!
Provided by Mrs. Gottrocks
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter or margarine in pan; add blue cheese.
- Stir until blue cheese is melted and smooth.
- Take each dinner roll, and cut it into 6 pieces.
- Oil an 8x8-inch (or similar size) pan or glass baking dish (glass baking dish is preferred).
- Pour butter/blue cheese mixture into the baking dish.
- Place the cut up pieces of dough into the baking dish, on top of the blue cheese/butter mixture, crowding the pieces so that they touch.
- Bake according to packaged roll directions, usually 13-17 minutes, on about 350°-375°, or until golden brown on underside of pan (that is why it is good to use a glass dish, so you can lift it up to see if the underside is baked enough).
- When done, invert baking dish and the easy blue cheesy bread should drop out easily--so that what was the "bottom" in the baking dish becomes the "top"--serve immediately.
- While it is still hot, sprinkle with parmesan cheese and serve (optional).
- This is basically "pull apart finger food" and is absolutely delicious!
Nutrition Facts : Calories 203.5, Fat 12.8, SaturatedFat 5.9, Cholesterol 18.4, Sodium 382.9, Carbohydrate 17.4, Fiber 0.6, Sugar 0.9, Protein 4.8
HOMEMADE CHEESE BREAD - EXTRA SOFT
You only need a handful of basic ingredients to make homemade cheese bread. This soft buttery yeasted bread is twisted up with cheddar cheese, but you can use any cheese variety you love. Bake the bread in a loaf pan, then slice it to reveal the 2 cups of swirled cheese inside. See recipe notes for make ahead and freezing instructions.
Provided by Sally
Categories Bread
Time 4h
Number Of Ingredients 13
Steps:
- Whisk the warm buttermilk, warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
- Add the butter, egg, salt, garlic powder, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer and beat on low speed for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×5 inch loaf pan.
- Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 9×15 inch rectangle (approximately). Sprinkle cheese all over the top, leaving a 1/2 inch border uncovered.
- Watch the video above to see exactly how I do this step. Tightly roll the dough into a 15-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half, cut side down, on top of the other half- forming an X. Tightly twist the two together. Pinch the outer edges to seal as best you can. If you have any leftover cheese, cut a few small squares and tuck into the dough as shown in the video above. This is optional and simply for extra cheesy pockets! Place in prepared loaf pan and cover with aluminum foil, plastic wrap, or a clean kitchen towel. (This step can get a little messy.)
- Allow the covered loaf to rest for 30 minutes. It will slightly rise during this time.
- Adjust the oven rack to the lower third position. Place a baking sheet on the lower rack to catch any cheese or butter that may drip down. Preheat the oven to 350°F (177°C).
- Whisk the melted butter, herbs, and garlic powder together. Drizzle or brush on top of dough.
- Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 45-55 minutes. If you find the top of the loaf is browning too quickly as it bakes, tent with aluminum foil. (I usually place foil on top after about 25 minutes.) Remove bread the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and cool loaf on the wire rack.
- Slice and serve. Cover and store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week. Leftover slices taste delicious when warmed in the microwave for 10 seconds.
CHEESE BREAD
Make and share this Cheese Bread recipe from Food.com.
Provided by Mimi Bobeck
Categories Yeast Breads
Time 1h
Yield 1 Loaf
Number Of Ingredients 7
Steps:
- Dissolve the yeast in the milk in a large mixing bowl and allow to proof for 5 minutes, until it begins to form a froth on the surface.
- Add the sugar, butter, and salt and stir to dissolve.
- Add the flour and beat with an electric mixer until smooth.
- Add the cheese and mix to thoroughly combine.
- Pour the batter into a well greased 1 1/2 quart (1. 5 L) casserole dish and cover loosely with waxed paper.
- Allow to sit at room temperature until doubled in volume, about 1 hour.
- Bake in a preheated 350°F (180°C) oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool for at least 30 minutes before serving.
Nutrition Facts : Calories 3388.3, Fat 103.4, SaturatedFat 62.5, Cholesterol 308, Sodium 2058.7, Carbohydrate 484.7, Fiber 18.2, Sugar 27.6, Protein 122.1
QUICK AND EASY CHEESE BREAD
This easy bread is excellent with anything from meatloaf, to soups, to chicken. Tastes wonderful, but is pretty crumbly.
Provided by Elizabeth Sarah
Categories Bread Quick Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
- Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 19.2 g, Cholesterol 26.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 317.9 mg, Sugar 5 g
NEELY'S GARLIC CHEESE BREAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Slice the bread in half, lengthwise.
- Add the garlic, herbs, butter, and Parmesan to the bowl of a food processor and pulse until well incorporated. Alternatively, you could fold the ingredients together using a rubber spatula.
- Spread the butter mixture down the inner length of both slices of the bread. Wrap the pieces in aluminum foil and put them onto a sheet tray. Bake until the bread crisps up and the cheese melts, about 10 minutes. At this point, remove the foil, sprinkle the slices with the mozzarella cheese and season with salt and pepper, to taste. Slide the bread back into oven until the cheese bubbles, about 5 minutes. Remove the bread from the oven to a cutting board and slice before serving.
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RUSTIC CHEDDAR CHEESE BREAD - THE CAREFREE KITCHEN
From thecarefreekitchen.com
Ratings 4Calories 359 per servingCategory Bread
- In the bowl of an electric mixer, add the warm water (approx 115 degrees), sugar and yeast. Stir until all the yeast has dissolved and let sit for about 10 minutes, or until it starts to get bubbly.
- Add the warm milk, eggs, salt and 2 cups of flour to the yeast mixture, then mix with a bread hook attachment on low for 1 minute. Add the remaining 4 - 4 1/2 cups of flour slowly, adding about 1/2 cup of flour at a time until the dough pulls away from the side of the bowl.
- When the dough pulls away from the side of the bowl, stop adding flour and continue to mix on low for about 2 minutes. Add the shredded cheese and mix on low until it's fully incorporated. If it starts sticking again, add a little more flour.
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WORLD'S BEST CHEESY GARLIC BREAD RECIPE - EASY PEASY MEALS
From eazypeazymealz.com
4.7/5 (15)Total Time 25 minsCategory Side DishCalories 596 per serving
- In a small bowl, mix together butter, minced garlic, garlic powder, parsley, and parmesan cheese.
THE 11 BEST CHEESE KNIVES OF 2022 - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 7 mins
- Best Overall: Laguiole en Aubrac Handmade Cheese Knife. For Francophiles, there’s no knife more iconic than a Laguiole. Named after the city of Laguiole in Southern France, Laguiole knives are synonymous with quality (and very often counterfeited, so make sure to check that it’s made in France).
- Best Budget: Messermeister Pro-Touch 6-Inch Cheese and Tomato Knife. This is a favorite for budget-minded cheese eaters for a few reasons. You’ll notice that this cheese and tomato knife has holes in the blade—in fact, it’s more of a skeleton of a blade.
- Best Hard-Cheese Knife: W&P Design The Cheese Knife. While age is not synonymous with quality in cheese (or wine or people), well-made cheese can benefit from time spent in a cave to bring out its complexity and concentrate its flavor.
- Best Soft-Cheese Knife: BOSKA Soft Cheese Knife Copenhagen No.1. If you ever peek in a cheesemonger’s knife drawer, you will almost certainly see tools by Boska.
- Best Wire: Boska Soft Cheese Cutter. When cheese mongers really need a precisely cut piece of cheese, they often don’t reach for a knife at all. Instead, you’ll see them reach for a cheese wire, sometimes called a cheese harp.
- Best Slicer: BOSKA Cheese Slicer Copenhagen. We all love a good cheese board, but one of the best parts of cheese is its versatility. Sure, a cheese board makes a lovely centerpiece or appetizer, but just as often, cheese serves as a great mid-day snack on a Wednesday or as inspiration to make a fabulous grilled cheese sandwich.
- Best Set: BOSKA Monaco+ Black Cheese Knife Set. This sleek Boska set is a favorite for professional cheesemongers and amateurs alike for a few reasons. First of all, it has a knife for every purpose—whether you’re portioning feta, La Tur, Taleggio, Roquefort, Sbrinz, or a block of humble cheddar from the grocery store, this set will make clean, precise cuts.
- Best Set for Gifting: Juvale Cheese Board Set. For a classy, practical gift, look no further than this cheese board set, complete with a set of four knives.
- Best Santoku-Style: casaWare 5-Inch Cheese/Santoku Knife. Japanese knives are beloved among food lovers for their functionality and precise, modern design.
- Best Design: Hank Alligator Cheese Knives Set Of 3. Expertly arranged cheese boards are their own art form. If you’re the kind of person whose cheeseboard features edible flowers as garnishes, expert drizzles of honey, jams in jewel tones, and cheese pieces arranged in precise, geometric patterns, you’ll need an eye-catching set of knives to bring everything together.
FINDING THE PERFECT BREAD AND CHEESE PAIRINGS | SMART TIPS
From yellowpages.ca
Estimated Reading Time 3 mins
- Tilsit and pumpernickel. This robust, semi-hard cheese is the perfect match for dark pumpernickel bread. The contrast of the coarse, textured bread pairs nicely with the smooth, creamy cheese, often referred to as the more flavourful cousin to Havarti.
- Brie and baguette. The soft, creamy texture of the brie is ideal to contrast with a bread (or cracker) with a tougher or crispier texture, making brie a favourite topper for crostini recipes.
- Chèvre and sourdough. Is there anything better than a warm, crusty loaf of sourdough? Served alongside a creamy herbed chèvre (goat cheese), there’s simply nothing better.
- Asiago fresco and crusty bread. Italian asiago fresco is a young cow’s milk cheese, soft and moist with the flavour of butter and cream. It's full of tiny holes, making it aesthetically pleasing to serve with hunks of crusty bread.
- Burrata and toasted crostini. Burrata is a fresh Italian cheese made from mozzarella and cream, with an unusual, soft texture. Serve it on pieces of toasted crostini bread topped with salt, pepper and a dash of extra virgin olive oil.
11 BEST AND WORST CHEESE SINGLES AT ... - EAT THIS NOT THAT
From eatthis.com
Estimated Reading Time 8 mins
- Horizon Organic American Slices. One serving: 1 slice (19 g), 60 calories, 5 g fat, 3 g saturated fat, 230 mg sodium, 2 g carbs, 0 g fiber, 1 g sugar, 3 g protein.
- Sargento Provolone. One serving: 1 slice (19 g), 70 calories, 5 g fat, 3 g saturated fat, 135 mg sodium, 0 g carbs, 0 g sugar, 5 g protein. These cheese singles are straight up slices from a big piece of Provolone cheese.
- Applegate Naturals American-Style Colby Cheese. One serving: 1 slice (21 g), 80 calories, 7 g fat, 4 g saturated fat, 130 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 5 g protein.
- Simple Truth Organic American Singles. One serving: 1 slice (19 g), 60 calories, 4 g fat, 2 g saturated fat, 240 mg sodium, 1 g carb, 0 g fiber, 1 g sugar, 4 g protein.
- Organic Valley Unprocessed American Singles. One serving: 1.5 slices (28 g), 110 calories, 9 g fat, 6 g saturated fat, 170 mg sodium, 1 g carb, 1 g sugar, 7 g protein.
- Land O Lakes American Singles. One serving: 1 slice (23 g), 80 calories, 7 g fat, 4.5 g saturated fat, 320 mg sodium, 1 g carbs, 0 g fiber, 1 g sugar, 5 g protein.
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From readersdigest.ca
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CREAM CHEESE "BANANA" BREAD - COMFORTABLE FOOD
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