Cheese And Chive Soda Bread Food

CHEESE-AND-CHIVE CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.
• Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.
• Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.

CHEESE AND CHIVE SODA BREAD RECIPE

Steps:

• Heat the oven to 200C/Gas 6. In a jug combine the yoghurt and stout. Put the flours, salt, bicarbonate of soda, seeds, chives and three quarters of the cheese in a bowl and add the yoghurt mixture. Mix until just combined, don't worry about floury patches at this stage. Set aside for about 10 mins, doing this will make the dough more workable.
• Knead the dough until smooth, it will be quite sticky. With floury hands shape the sticky dough into a ball and place onto a well-floured baking tray. Flatten down the top to create a thick disk and sprinkle over the remaining cheese and seeds. Use the side of a floured wooden spoon to press a deep cross into the top of the loaf. Bake for 30 mins. Transfer to a wire rack to cook.

CHEESE CHIVE BREAD

Steps:

• Place in order given in bread machine.
• Follow manufactures directions to complete.

CHEESY CHIVE BREAD

Steps:

• Preheat oven to 450 degrees, with rack in upper third. Make deep, even cuts into bread, about 3/4 inch apart, without cutting through bottom. Stir together butter, Parmesan, lemon zest, and chives. Season with salt and pepper. Spread mixture evenly between cuts, wrap loaf tightly in parchment-lined foil, and bake until butter is melted and crust is crisp, about 15 minutes. Unwrap and let cool slightly before serving.

DILL AND CHIVE BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

SAVORY CHEESE AND CHIVE BREAD

Steps:

• Center a rack in the oven; preheat oven to 350°; generously butter an 8 x 4 1/2 x 2 3/4-inch loaf pan (a Pyrex pan is perfect; if your pan is larger, go ahead and use it, but your loaf will be lower and you'll have to check it for doneness a little earlier).
• Whisk the flour, baking powder, salt, and white pepper together in a big bowl.
• Put the eggs in another bowl and whisk for about 1 minute, until they are foamy and blended; whisk in the milk and olive oil.
• Pour the wet ingredients over the dry ingredients and , using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together; there is no need to be energetic (beating the dough toughens it); nor do you need to be very thorough, just stir until all the dry ingredients are moistened.
• Stir in the cheese, grated and cubed, the herbs, and walnuts (you will have a thick dough).
• Turn the dough into the prepared pan and even the top with the back of the spatula or spoon.
• Bake for 35-40 minutes or until the bread is golden and a slender knife inserted into the center comes out clean.
• Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over the rack; invert and cool right side up.
• Dorie suggests if serving with drinks/wine--cut bread into 8 slices, about 1/2 inch thick, and cut the slices into strips or cubes.
• Well wrapped, the loaf will keep for about 2 days at room temperature or for up to 2 months in the freezer (thaw in the wrapper).
• **This is not a very moist loaf--it is not meant to be--so it may seem a little dry after a couple of days; it is good to toast the slices.

CREAM CHEESE AND CHIVE BREAD

Steps:

• add all ingredients to bread machine in this order.
• bake on sweet cycle.

CHEESE & CHIVE BREAD

Steps:

• Thoroughly mix butter & cream cheese, add remaining ingredients and mix well.
• Slice bread into 2cm slices without cutting all the way through.
• Spread both sides of each bread slice with butter mixture.
• Wrap in foil and heat through in the oven or on the BBQ for 20-30 minutes.