Cheddar Crown Loaf Food

HAM AND CHEDDAR LOAF

Steps:

• Heat oven to 350°F.
• Flatten dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix cheddar and dressing; spread over ham.
• Moisten edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam side down, on baking sheet sprayed with cooking spray. Cut several slits in top. Brush with egg; sprinkle with Parmesan.
• Bake 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

CHEDDAR LOAVES

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., 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; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; knead in cheese. Divide dough in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 35-40 minutes. Remove from pans to wire racks to cool.

THREE-SEED CROWN LOAF

Steps:

• Measure the water and honey in a bowl and sprinkle the yeast on the top. Let the yeast sit for a couple of minutes to activate it. Add 2 cups of the flour, salt, gluten, dough enhancer, and 4 tablespoons of the sunflower oil to the yeast mixture and mix well. Slowly add the rest of the flour (approximately 6 cups) to the mixture until a soft, moist dough is formed and the dough no longer clings to the outside of the bowl. You may need a little more or less flour. Knead the dough until gluten is formed (it is critical that the gluten be formed or you will get a heavy bread). The dough should be smooth and spring back when pressed, about 8 to 10 minutes. You can also check to see if gluten is formed by doing the "window test". The window test is when the dough can be stretched and it doesn't break, but will stretch and create a translucent membrane or window.
• Rub 1 teaspoon of sunflower oil around a large bowl. Turn the dough in the oil, then cover the bowl and let dough stand until double, about 1 hour.
• While dough is rising, lightly grease a 12-inch deep Dutch Oven. When dough has doubled, turn out dough and shape it into a round even ball. Cut the ball into 8 equal wedges. Combine 2 of the wedges into a ball and place in the middle of the Dutch oven for the larger middle ball of the crown. Form the remaining 6 wedges into individual balls. Lightly beat the egg in a small bowl to make the egg glaze. Brush each of the balls in egg glaze and then dip 2 balls in poppy seeds, 2 balls in sesame seeds, and 2 balls in sunflower seeds. Place each set of balls on the opposite side of the middle ball so that you have the different balls alternating around the outside of the middle ball or Dutch oven (eg. Going around the circle, it may go poppy, sesame, sunflower, poppy, sesame, and sunflower.) Let the dough rise until just about double again inside the Dutch oven. Preheat oven to 350 degrees F. Bake until golden brown, about 40 minutes to 1 hour.
• Notes: To get lighter dough you can substitute about 1/2 of your whole-wheat flour with white flour. However, you can still get remarkably light dough using all whole-wheat flour if you add the dough enhancer and gluten and make sure your gluten is properly formed during the kneading process. Adding the enhancer and gluten were tricks learned from my mother who raised us on home made whole-wheat bread. I have yet to find a better way to get whole-wheat bread as light and fluffy as this.

BACON-CHEDDAR MEATLOAF

Steps:

• Preheat oven to 400 degrees F.
• Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.
• Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl.
• Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.

MEATLOAF WITH CHEDDAR CHEESE

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, beat the egg lightly. Add the salt, pepper, garlic powder, rosemary, parsley, mustard, ketchup and bouillon and mix until well blended. Add the celery, onion and cheese and mix again. Add the ground beef, red pepper and bread crumbs and mix thoroughly.
• Shape the mixture into a loaf approximately 14 inches long and 3 inches high. Slide the loaf onto a jellyroll pan and bake for 1 hour to 1 hour and 15 minutes, or until brown and a crust forms on the outside.
• Remove from the oven and cut into thick slices.

LI'L CHEDDAR MEAT LOAVES

Steps:

• In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into 8 loaves; place in a greased 13x9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves. , Bake, uncovered, at 350° for 25-30 minutes or until no pink remains and a thermometer reads 160°.

HAM AND CHEDDAR LOAF

Steps:

• roll dough out on pregreased cookie sheet.
• sprinkle dough with seasoings and garlic to your tastes.
• Layer ham across dough evenly, sprinkle ham with cheese.
• Roll dough into loaf pinching ends shut. Cut a slit in center of dough so the air can escape.
• Bake according to directions on back of bread dough can.
• Check if done by cutting loaf in half. If it isn't done put it back in oven until dough in middle is done (about 10 minutes).