Cheese Wine Bread Food

ALMOST-FAMOUS STUFFED CHEESY BREAD

Almost-Famous Stuffed Cheesy Bread image

Provided by Food Network Kitchen

Time 2h30m

Yield 2 loaves (8 breadsticks each)

Number Of Ingredients 12

Ingredients

2 teaspoons sugar
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 tablespoons vegetable oil, plus more for brushing
2 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
2 tablespoons cornmeal
1 1/2 cups shredded part-skim mozzarella cheese (about 6 ounces)
1/2 cup shredded yellow cheddar cheese (about 2 ounces)
1 tablespoon grated pecorino romano cheese
1 teaspoon garlic salt
1 teaspoon granulated garlic
1/2 teaspoon dried parsley

Steps:

Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the vegetable oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon to make a shaggy dough. Turn out onto a generously floured surface and knead until smooth and elastic, about 5 minutes, dusting with more flour as needed. Form into a ball. Brush a large bowl with vegetable oil; add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
Make the filling and topping: Toss 1/2 cup mozzarella, the cheddar, pecorino, garlic salt, granulated garlic and dried parsley in a bowl. Preheat the oven to 450 degrees F. Put an inverted baking sheet in the oven; preheat for 10 minutes. Line another inverted baking sheet with parchment paper and sprinkle with the cornmeal. Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Sprinkle 1 side of the square with 1/2 cup of the remaining mozzarella, then fold the dough in half to enclose the cheese, pressing to seal. Slice the dough crosswise at 1-inch intervals, stopping just before the folded edge. Sprinkle with half of the cheese-garlic mixture. Move the dough to 1 side of the baking sheet. Repeat with the remaining dough, mozzarella and cheese-garlic mixture on the other side of the baking sheet. Slide the bread on the parchment onto the hot baking sheet in the oven. Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes. Let cool slightly, then pull apart into breadsticks.

WINE AND CHEESE BREAD (ABM)

Wine and Cheese Bread (Abm) image

A tasty bread for a buffet or for picnics. Cook time depends on machine. (Can be made in bread machine through first rise, but formed and allowed to rise second time, and baked in oven, if desired. )

Provided by Outta Here

Categories Yeast Breads

Time 4h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup dry white wine
2/3 cup sharp cheddar cheese, shredded
2 tablespoons butter
2/3 teaspoon salt
1 teaspoon sugar
3 cups bread flour
2 teaspoons yeast

Steps:

Place all ingredients in bread machine pan in order recommended by manufacturer.
Use medium crust setting.

CHEESE WINE BREAD

Cheese Wine Bread image

I got this recipe from an aunt who is a gourmet cook - classy! Great before or with dinner, in a gift basket with wine and cheese, part of a brunch, maybe even a football party, lol.

Provided by winkki

Categories Yeast Breads

Time 3h10m

Yield 1 large loaf

Number Of Ingredients 8

Ingredients

3 cups flour
1 envelope dry yeast
1/2 cup dry white wine
1/2 cup butter or 1/2 cup margarine
2 teaspoons sugar
1 teaspoon salt
3 eggs
1 cup monterey jack cheese, grated (4 oz)

Steps:

In lg mixing bowl, combine 1-1/2 cups of the flour with the yeast.
In saucepan, heat wine, butter, sugar and salt until warm (115-120 degrees F), stirring constantly until butter almost melts.
Add butter-wine mixture to dry mixture.
Add eggs.
Beat at low speed for 30 sec, scraping bowl constantly; beat 3 min at high speed.
By hand, stir in cheese and enough remaining flour to make a soft dough.
Turn out onto lightly floured surface, knead until smooth and elastic.
Place in lightly greased bowl, turning once.
Cover and let rise until double (1-1/2 hr) Punch down, cover& let rest 10 min.
Shape into 8" round loaf.
Place in greased 9" pie plate; cover and let rise in warm place until double, about 40 min.
Bake in 375 oven about 40 min, covering w/foil after first 20 min.

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