CHEESY JALAPEñO-BACON PULL-APART BREAD
Assembling this bread is a little messy and it will look very full, but don't be afraid to really stuff between the cuts so all the flavor and melting cheese can soak into the loaf.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to low and medium: On a gas grill, turn the center burner(s) to low and the side burners to medium; on a charcoal grill, bank the coals to the sides with a few coals in the center.
- Combine the cheddar, pepper jack, bacon, jalapeños and scallions in a medium bowl.
- Slice the bread with a serrated knife in 1-inch intervals, cutting almost all the way through. Rotate the bread 90 degrees and repeat to create a crosshatch pattern. Set the bread on 2 large stacked sheets of heavy-duty foil.
- Gently spread the bread open and brush between the cuts with 4 tablespoons melted butter. Stuff the cheese mixture into the spaces. Press the bread back together and brush the outside with the remaining 2 tablespoons melted butter; wrap in the foil.
- Once the grill registers 350˚ F to 375˚ F, set the bread in the center of the grill over low heat, cover and cook until warmed through, about 15 minutes. Pull back the foil to expose the surface of the bread (do not remove). Continue to grill, covered, until the top of the bread is crisp and the cheese melts, 10 to 15 minutes. Serve warm.
CRUSTY CHEESE AND HERB PULL-APART BREAD
This makes such a yummy loaf - adapted from a recipe in a magazine. Prep time does not include rising time.
Provided by Fairy Nuff
Categories Yeast Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.
- Leave in a warm place until frothy (about ten minutes).
- Put the flour, salt, milk powder and oil in a large bowl or bench mixer.
- Stir to combine and then add the yeast mixture and 1 cup of warm water.
- Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.
- Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.
- Leave the dough in a warm place for an hour or until doubled in size.
- Punch the dough down and knead for 1 minute.
- Divide in half and out of each half make 10 six cm (2 1/2 inch) flat discs.
- Mix the herbs with the cheese and place approximately 3 teaspoons of the mixture onto ten of the discs.
- Press the remaining 10 discs on top of the cheesey ones.
- Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.
- You will have to squeeze them together to fit them all inches.
- Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size.
- Preheat the oven to 200°C - 400°F.
- Glaze the loaf with a little milk and bake for 30-40 minutes or until brown and crusty and cooked through.
BACON-CHEESE PULL APARTS
11/2005 Each bite is filled with breakfast flavors! You can taste the bacon, cheese, mushroom and green-onion flavors. Originally, this was a Pillsbury Bake-Off 41 (Hollywood,2004) recipe submitted by: Terri Barton of Salt Lake, Utah. It has been noted by one reviewer - that this dish should be used as a side to breakfast or brunch. Update: 07/21/2008. . . . . . . made this again for supper as I like to serve a light meal - we added more fresh mushrooms, we added more green onions, some pimentos and of course more eggs & bacon. :)
Provided by Manami
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Spray 11x7" or 12x8" (2 quart) glass baking dish, with cooking spray.
- In a large bowl, beat egg and milk with wire whisk until smooth.
- Separate dough into 8 biscuits; cut into quarters.
- Gently stir biscuit pieces into egg mixture to coat evenly.
- Fold in bacon, cheese, mushrooms and onions.
- Spoon mixture into sprayed dish; arrange biscuit pieces in a single layer.
- Bake for 23-28 minutes or until golden brown.
- Cut into squares or just apull-apart.
- Serve warm.
CHEESE PULL-APART BREAD
I use my recipe#182417 that I prepare and shape into small balls and then store in my freezer, but frozen store-bought dinner rolls will work fine, the store-bought frozen bread rolls usually come 12 in a package, so you will need three pacakges for this recipe. Prep time includes rising time but does not include thawing the frozen rolls. See recipe#78579 for greasing pan.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Prepare a well greased 12-cup fluted tube pan.
- Roll each thawed room temperature dough ball in the melted butter then in Parmesan cheese to coat.
- Arrange HALF of the coated dough balls in the well-greased pan.
- Sprinkle with all of the Provolone cheese or cheddar cheese, then top with remaining coated rolls.
- Sprinkle with any remaining Parmesan cheese.
- Let stand covered lightly with a clean tea towel in a warm place until doubled (about 1 or more hours).
- Set oven to 375 degrees.
- Bake for 35-45 minutes or until golden brown (if needed, cover edges of the bread with foil during the last 10-15 minutes of baking if the bread becomes too dark).
- Use a table knife to loosen edges of the bread, then remove from pan.
- Serve warm.
Nutrition Facts : Calories 165.2, Fat 13.9, SaturatedFat 8.7, Cholesterol 38.6, Sodium 388.5, Carbohydrate 0.9, Sugar 0.2, Protein 9.2
PULL-APART CHEESE BUNS
Make and share this Pull-Apart Cheese Buns recipe from Food.com.
Provided by Cynna
Categories Yeast Breads
Time 2h35m
Yield 40 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 375ºF (190ºC). Grease a 10" tube pan.
- Combine 3 cups flour, yeast, sugar and salt in large mixer bowl.
- Mix well; toss in cheddar cheese.
- Add warm milk, water and oil.
- Beat on medium speed 3 minutes.
- Gradually stir in remaining flour using enough flour to make a soft dough.
- Turn out onto lightly floured board.
- Knead dough adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes).
- Place in greased bowl; turn dough over to grease top.
- Cover with plastic wrap.
- Let rise in warm place for 30 minutes.
- Punch down, cover and let rest 10 minutes.
- Cut dough into 40 pieces.
- Shape each into a ball.
- Dip balls in melted butter then roll in Parmesan cheese to coat.
- Arrange balls in two layers in well greased 10" tube pan.
- Cover with tea towel. Let rise in warm place until balls are almost to top of pan (1-1¼ hours).
- Bake on lower rack of preheated 375°F oven for 35-45 minutes or until firm and golden.
- Cool 5 minutes then remove from pan.
- Enjoy warm or at room temperature.
Nutrition Facts : Calories 123.8, Fat 5.1, SaturatedFat 2.6, Cholesterol 11.6, Sodium 195.2, Carbohydrate 15.1, Fiber 0.5, Sugar 0.4, Protein 4.2
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CHEESY CHEDDAR PULL APART BREAD - THE FOODIE AFFAIR
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- Make Nacho Cheese sauce. Stir in cooked sausage and diced jalapeños and keep on simmer. Stir often.
- Score the bread in 1/2 inch slices and keep the bottom the of bread bowl intact. Fan open the cut bread, and place small pieces of foil in the crevices to help keep the soft bread exposed. Place on a baking sheet and bake for 15 minutes. (drying out the bread forms a slight crust so the cheese sauce doesn't make the bread soggy too quickly).
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- Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough., Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk., Gently deflate the dough, and transfer it to a lightly greased work surface., Divide the dough into 32 pieces, by dividing in half, then in halves again, etc.
- Don't worry about making them exactly even; and don't bother to shape them into balls, unless you're totally into perfection.
- For the shape in the photo, divide the dough into 16 pieces, then roll into 4" to 5" diameter rounds., Lightly grease a 9" deep casserole dish, a 9" x 2" cake pan, or an 8 1/2" x 4" loaf pan.
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