Cheddar Chili Bread Twists Food

CHEDDAR-CHILI BREAD TWISTS

Steps:

• In a large saucepan, heat the buttermilk and cheese over low heat, stirring until cheese is melted (mixture will appear curdled). Cool to 110° to 115°. In a large bowl, dissolve sugar and yeast in warm water. Add the buttermilk mixture, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, for topping, combine cheddar cheese and chilies; set aside., Punch dough down; turn onto a lightly floured surface and divide in half. Roll each portion into an 18x12-in. rectangle. Spray one half with cooking spray. Top with cheese mixture and remaining dough., Cut into twelve 1-1/2-in. strips. Cut each strip in half and twist. Place 1 in. apart on greased foil-lined baking sheets. Sprinkle with Parmesan cheese. , Bake at 375° for 15-20 minutes or until lightly browned. Remove to wire racks. Serve warm. Refrigerate any leftovers.

CHEDDAR AND CHILE BEER BREAD

Steps:

• Preheat oven to 350F.
• Grease lightly a 9x5 loaf pan.
• In a large bowl, stir flour,sugar,beer,cheese and chilies together.
• Spread into greased pan evenly.
• Pour melted butter over top Bake for 50 to 60 minutes or until lightly browned.
• NOTE: Check to see if a fork,knife or toothpick comes out clean when inserted to see if bread is done.

AGED CHEDDAR AND CRANBERRY BREAD TWISTS

Steps:

• In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add warm water and sugar. Stir. Sprinkle with yeast and allow to stand for 10 minutes until foamy.
• Meanwhile, grate your cheese and set aside. Chop cranberries with a sharp knife in to smaller pieces and set aside.
• When yeast is ready, add flour, salt, vegetable oil and Dijon mustard. Knead well, adding a bit more flour, if necessary, until your dough comes together (it will still be a bit sticky at this point). Sprinkle in cranberries and mix until combined with the dough. Repeat with the grated cheese.
• Remove dough to a floured surface. Knead, adding a bit more flour as necessary to prevent it sticking to the surface, until dough is soft and smooth. Place dough in a greased bowl, cover with plastic wrap and set aside to rise until doubled, 60-90 minutes.
• When dough is risen, remove to a large floured surface. Roll dough in to a 10 x 15-inch rectangle. With the short side closest to you, slice in to 3/4-inch wide strips from top to bottom. When all the 3/4-inch long strips are cut, make one cut across the middle from right to left, cutting each of the long strips in half. You should have approximately 28 strips that are 3/4-inches wide by 7 1/2-inches long.
• Preheat oven to 350° F. with oven racks in top third and bottom third of oven. Line two baking sheets with parchment paper. Take a strip of dough and holding both ends, twist in opposite directions, to twist the dough. Place the strip on a baking sheet, lightly pressing the ends in to the baking sheet to hold it in place. Repeat with the remaining strips, distributing them between the two baking sheets. Cover trays with a tea towel and set aside to rest for 15-20 minutes.
• When dough has rested, place one tray on the top rack and one on the bottom. Bake for 8 minutes, then rotate pans from top to bottom and front to back. Continue baking for another 8-10 minutes (16-18 minutes total), until lightly golden. *BE SURE TO WATCH CLOSELY IN THE LAST MINUTES OF BAKING, AS THEY GO FROM GOLDEN TO BROWN VERY QUICKLY!
• Remove baking sheets from oven and immediately remove bread sticks to a cooling rack. Store in an airtight container.

CHILI BREAD

Steps:

• Cut bread in half lengthwise.
• Place cut sides up on a foil-covered baking sheet.
• In a bowl, mix together the beans, chili, spaghetti sauce, garlic, salt and pepper; spread mixture evenly over the bread.
• Top with tomatoes and green onions.
• Sprinkle evenly with mozzarella and parmesan cheese.
• Bake at 350°F for 10-12 minutes or until cheese is melted.
• Slice and serve.

CHEDDAR CHEESE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread setting; press Start.

CHEDDAR BREAD TWISTS

Steps:

• Unfold puff pastry onto a lightly floured surface. In a small bowl, beat egg white and water; brush over pastry. Sprinkle with cheese and salt., Cut into ten 1-in. strips; twist each strip three times. Place on a greased baking sheet. Bake at 400° for 10-13 minutes or until golden brown.

CRISPY CHEESE TWISTS

Steps:

• Combine parmesan cheese, pepper and garlic powder. Unfold pastry sheets onto cutting board. Brush lightly with egg white; sprinkle each sheet with 1/4 of the cheese mixture. Lightly press into pastry, turn over; repeat. Cut each sheet into 12 (1-inch) strips; twist.
• Place on ungreased cookie sheet and bake in 350 degrees F (175 degrees C) oven for 15 minutes or until golden brown.