Cheese Caraway Bread Food

CARAWAY-CHEESE LOAF

Steps:

• In a small mixing bowl, toss together the Swiss cheese and the first bread flour (3 tablespoons) Add the Swiss cheese mixture and the remaining ingredients to the machine according to the manufacturer's directions.
• Select the basic white bread cycle.

SWISS & CARAWAY FLATBREADS

Steps:

• On a lightly floured surface, roll each portion of dough into a 15x10-in. rectangle. Transfer to two greased 15x10x1-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Using fingertips, press several dimples into dough. In a small bowl, whisk melted butter, oil, onion, mustard, caraway seeds, Worcestershire sauce and, if desired, sherry until blended; brush over dough. Sprinkle with cheese. Bake until golden brown, 10-15 minutes. Serve warm. Freeze option: Cut cooled flatbreads into pieces. Freeze in freezer containers. To use, reheat flatbreads on an ungreased baking sheet in a preheated 425° oven until heated through.

FARMHOUSE CHEESE AND CARAWAY SODA BREAD PUDDINGS

Steps:

• Make soda bread:
• Preheat oven to 375°F with rack in middle.
• Whisk together flour, baking soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.
• Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
• Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.
• Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.
• Make puddings:
• Preheat oven to 350°F with rack in middle. Butter ramekins or baking dish.
• Cut enough bread into 1-inch cubes to measure 3 3/4 cups (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).
• Whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in cheese and spoon over bread in ramekins or baking dish. Let stand 10 minutes.
• Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.
• Bake until just set and a knife inserted in center comes out clean, about 35 minutes.
• Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.

CARAWAY BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., 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 and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

CHEESE BREAD

Steps:

• In a mixing bowl, combine the yeast, warm water, sugar, salt and 1-1/2 cups flour; beat well with an electric hand mixer.
• By hand, add in the egg, cheese, caraway seed and dry onion, and as much of the remaining flour as needed to make a soft dough.
• Knead on a floured surface or in a heavy-duty stand mixer for about 8-10 minutes.
• Transfer to a greased bowl; cover and let rise until doubled (about 1 hour and 15-20 minutes, could take more or less time).
• Punch down dough.
• Remove from bowl onto lightly floured board; cut into 2 strips, and twist.
• Transfer to a slightly greased cookie sheet; tuck in ends of dough slightly.
• Cover with a clean tea towel, and let rise until double in bulk.
• If desired mix one egg white with 1 teaspoon cold water, brush on bread then sprinkle with, dryed onion, caraway seeds or sesame seeds before baking.
• Bake at 350 degrees (convection oven preferably) for 30 minutes.

GERMAN CARAWAY CHEESE AND FRESH HOMEMADE CHEESE: (APPETIZER)

Steps:

• TO MAKE THE CARAWAY CHEESE: Make sure the farmhouse cheese is DRAINED WELL in cheesecloth.
• (Do not add any cream to the cheese after draining.) Place the butter, baking soda, and salt in the top of a DOUBLE BOILER over SIMMERING water.
• When the butter is melted, add the cheese, and continue cooking, whisking occasionally, until the cheese has melted, about 1 hour.
• The butter and cheese will be separated.
• Beat in the sour cream and caraway seeds until the mixture is blended well together.
• Pour into a large loaf pan or a crock.
• Cover, and refrigerate for at least 1 hour, until the cheese is firm.
• Turn out onto a serving dish, if you like, bring to room temperature, and serve.
• TO MAKE FRESH FARMHOUSE CHEESE: Warm the whole milk and buttermilk over low heat in a large saucepan or stockpot until they reach 90 degrees on an instant-read thermometer.
• Pour 1/4 cup of this mixture into a glass measuring cup and heat it in the microwave for 10 seconds on high, or until it is 115 degrees; alternatively, heat the 1/4 cup milk in a small saucepan until it reaches the same temperature.
• Crumble the rennet tablet into the warm milk in the measuring cup and stir to blend.
• Pour this mixture back into the large saucepan and stir well.
• Remove from the heat, cover the pan, and let the mixture sit overnight, for at least 14 hours.
• In the morning, return the pan to the heat and remove its cover.
• For a larger curd cheese, bring the mixture to 130 or 140 degrees over medium heat; for a smaller curd cheese, bring the mixture to about 115 degrees over low heat.
• Continue cooking, stirring occasionally, at the desired temperature for 1 to 1 1/2 hours, or until the curds have separated from the whey.
• Meanwhile, line two colanders with a double thickness of cheesecloth.
• Tie or clip the cheesecloths to the perimeters of the colanders to keep them from slipping inches Gently pure half of the mixture through 1 colander and half through the other.
• Let the whey drain off the cottage cheese for about 1 hour.
• Spoon the drained cheese into two 1-pint containers.
• Stir in some fresh cream, sour cream, or whole milk, if you like, for a softer consistency and flavor.
• The cheese will keep covered in the refrigerator for up to 1 week.
• Makes 8 cups.
• Home Cooking.

CHEESE CARAWAY BREAD

Steps:

• 1 1/4 cup warm water 1 packet yeast (2 1/4 t) 2 tablespoons sugar Mix together Add this to: 3 cups of flour 1 teaspoon salt and then add: 2 Tablespoons soft margarine Let rise (cover and put in warm place until double in size) Fold in: 2-3 Tablespoons of caraway seeds 8 oz of shredded sharp cheddar Let rise again, knead briefly,gently and then bake in PAM coated bread pan for 45 minutes at 375 degrees until load sounds hollow when thumped. Best toasted with a dab of butter!