Caraway Cheese Bread Food

CARAWAY CHEESE BREAD

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick comes out clean, 30-35 minutes. Cool 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

CARAWAY BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

CARAWAY-CHEESE LOAF

Steps:

• In a small mixing bowl, toss together the Swiss cheese and the first bread flour (3 tablespoons) Add the Swiss cheese mixture and the remaining ingredients to the machine according to the manufacturer's directions.
• Select the basic white bread cycle.

CARAWAY CHEESE BREAD (TRADITIONAL)

Steps:

• (original ingredients for 2 loaves) Most of the ingredients were divided in half, but I used slightly less than half the amount of water so that I would not exceed the maximum of 3 cups of flour for my bread machine. (This also has the effect of intensifying the cheese flavor.) I also used slightly less than half the amount of yeast, because this bread rises very high and will overflow the pan if I dont use LEVEL teaspoons of yeast. The amount of salt was reduced slightly below half due to personal taste. >From: [email protected] (Bonnie Briscoe) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

FARMHOUSE CHEESE AND CARAWAY SODA BREAD PUDDINGS

Steps:

• Make soda bread:
• Preheat oven to 375°F with rack in middle.
• Whisk together flour, baking soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.
• Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
• Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.
• Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.
• Make puddings:
• Preheat oven to 350°F with rack in middle. Butter ramekins or baking dish.
• Cut enough bread into 1-inch cubes to measure 3 3/4 cups (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).
• Whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in cheese and spoon over bread in ramekins or baking dish. Let stand 10 minutes.
• Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.
• Bake until just set and a knife inserted in center comes out clean, about 35 minutes.
• Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.

CARAWAY CHEESE BREAD

Steps:

• In a large bowl, combine the flour, cheese, caraway, baking powder, baking soda and salt. In another bowl, beat the eggs, yogurt, butter and mustard. Stir into dry ingredients just until moistened. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 375 degrees F for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

CARAWAY CHEESE MUFFINS

Steps:

• Into a bowl sift together the flour, the baking powder, the sugar, the salt, and the mustard and stir in the Cheddar. In another bowl whisk together the egg, the milk, and the butter, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins, sprinkle the muffins with the caraway seeds, and bake them in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until they are golden. Let the muffins cool in the tins for 2 minutes and turn them out onto a rack.

GERMAN CARAWAY CHEESE AND FRESH HOMEMADE CHEESE: (APPETIZER)

Steps:

• TO MAKE THE CARAWAY CHEESE: Make sure the farmhouse cheese is DRAINED WELL in cheesecloth.
• (Do not add any cream to the cheese after draining.) Place the butter, baking soda, and salt in the top of a DOUBLE BOILER over SIMMERING water.
• When the butter is melted, add the cheese, and continue cooking, whisking occasionally, until the cheese has melted, about 1 hour.
• The butter and cheese will be separated.
• Beat in the sour cream and caraway seeds until the mixture is blended well together.
• Pour into a large loaf pan or a crock.
• Cover, and refrigerate for at least 1 hour, until the cheese is firm.
• Turn out onto a serving dish, if you like, bring to room temperature, and serve.
• TO MAKE FRESH FARMHOUSE CHEESE: Warm the whole milk and buttermilk over low heat in a large saucepan or stockpot until they reach 90 degrees on an instant-read thermometer.
• Pour 1/4 cup of this mixture into a glass measuring cup and heat it in the microwave for 10 seconds on high, or until it is 115 degrees; alternatively, heat the 1/4 cup milk in a small saucepan until it reaches the same temperature.
• Crumble the rennet tablet into the warm milk in the measuring cup and stir to blend.
• Pour this mixture back into the large saucepan and stir well.
• Remove from the heat, cover the pan, and let the mixture sit overnight, for at least 14 hours.
• In the morning, return the pan to the heat and remove its cover.
• For a larger curd cheese, bring the mixture to 130 or 140 degrees over medium heat; for a smaller curd cheese, bring the mixture to about 115 degrees over low heat.
• Continue cooking, stirring occasionally, at the desired temperature for 1 to 1 1/2 hours, or until the curds have separated from the whey.
• Meanwhile, line two colanders with a double thickness of cheesecloth.
• Tie or clip the cheesecloths to the perimeters of the colanders to keep them from slipping inches Gently pure half of the mixture through 1 colander and half through the other.
• Let the whey drain off the cottage cheese for about 1 hour.
• Spoon the drained cheese into two 1-pint containers.
• Stir in some fresh cream, sour cream, or whole milk, if you like, for a softer consistency and flavor.
• The cheese will keep covered in the refrigerator for up to 1 week.
• Makes 8 cups.
• Home Cooking.