Cheddar Herb Bread Food

CHEDDAR-HERB BREAD

Steps:

• Combine the flour, sugar, baking powder, salt, pepper, allspice and nutmeg in a large bowl.
• Stir in cheese, green onions, parsley, dill, thyme, and rosemary.
• In another bowl, combine eggs, buttermilk, and butter and blend well.
• Stir egg mixture into flour mixture just until moistened. Let stand 5 minutes.
• Spoon batter into a greased 8x4 inch loaf pan. Spread evenly.
• Bake at 350 degrees for 50-55 minutes (toothpick inserted near center should come out clean). Cool in pan on a wire rack for 10 minutes. Remove bread from pan and cool 30 minutes more. Serve warm.
• Refrigerate leftovers.

CHEDDAR HERB BREAD

Steps:

• In a bowl, combine the first six ingredients; beat until smooth. Spread on both sides of each slice of bread; reassemble the loaf. Wrap in a large piece of heavy-duty foil (about 28x18 in.); seal tightly. Grill, covered, over medium heat for 15-20 minutes or until heated through, turning once.

QUICK HERB AND CHEESE MONKEY BREAD

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a bundt or tube pan lightly with cooking spray.
• Toss the Parmesan, oregano, garlic, rosemary and thyme in a small bowl until well mixed. Roll each biscuit half into a ball. Put 8 of the balls in a medium bowl and drizzle with 2 tablespoons of the oil, tossing until well coated. Transfer each ball to the Parmesan mixture to coat, then place in the prepared pan. Working in batches of 8, repeat with the remaining dough balls, overlapping in the pan as necessary.
• Bake until the dough is puffed and browned, about 50 minutes; check halfway through the baking time and tent with foil if the bread is browning too quickly.
• Let the bread cool 10 minutes. Loosen the bread from the sides of the pan with a thin spatula. Invert the pan onto a baking sheet, then flip the bread (decorative-side up) onto a serving plate.

NO-KNEAD CHEDDAR BREAD

Steps:

• In a large mixing bowl, whisk together the flours, salt and yeast. Pour in the warm water and combine with a spatula until the dough becomes shaggy or sticky. Cover the bowl with plastic wrap and place in a warm area for at least 8 hours and up to 24 hours.
• Preheat the oven to 450 degrees F. Place a 5.5-quart enameled Dutch oven inside while preheating.
• Generously flour the work surface. Scrape the dough onto the floured surface and pull or fold into a round. Place on a sheet of parchment paper.
• Remove the Dutch oven, lift the edges of the parchment paper and carefully lower the bread and paper into the Dutch oven. Place the lid on top and bake, covered, until the bread is slightly browned and takes shape, about 40 minutes. Remove the lid and sprinkle the cheese in the center of the loaf. Return to the oven and bake until the cheese is golden brown and the outside of the loaf is hard, about another 20 minutes.
• Remove the bread from the Dutch oven and allow to cool completely before slicing.

CHEDDAR-HERB BEER BREAD

Steps:

• Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.
• Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and herbs in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter, which will form into a ball, evenly in the prepared pan. Sprinkle with the sunflower seeds, if using. (I moistened the top with beaten egg and we didn't have sunflower seeds).
• Bake on the middle rack of the oven about 45 to 55 minutes.
• Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.
• Serve warm.
• Option - 1) Rosemary-Feta.
• 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese.
• Option - 2) Italian.
• 1 teaspoon each dried basil and oregano.
• 2 minced cloves of garlic, and 1/2 cup finely grated Parmesan.
• Here are some more tasty things that can be add:
• 1 Tablespoons chopped fresh rosemary.
• 2 Tablespoons chopped fresh oregano
• 2 Tablespoons chopped fresh.
• 2 minced garlic cloves.
• 1/4 cup chopped fresh chives,.
• 1/2 cup chopped scallions.

CHEDDAR GARLIC & HERB PULL-APART BREAD

Steps:

• Heat oven to 350°F.
• Place dough on lightly floured surface; cut crosswise in half, then cut each piece crosswise in half again. Brush lightly with oil. Cut into 1-inch pieces; place in large bowl.
• Add cheese, dressing mix and bacon; toss to coat. Shape into 8x4-inch loaf on baking sheet.
• Bake 20 to 25 min. or until golden brown. Remove to wire rack; cool completely.

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.

CHEESE HERB BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select the Basic or White Bread cycle, and press Start.