QUICK & EASY ITALIAN CHEESE BREAD
Posted for a quick, weeknight bread, or as a snack. This is delicious, but quick and easy. I came up with this trying to match a bread we get from a local pizzeria/sandwich shop. Close, but not quite!
Provided by breezermom
Categories Quick Breads
Time 19m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Spread softened butter over the cut sides of the bread. Place on an ungreased baking sheet.
- Combine the cheese, oregano and garlic salt; sprinkle over the bread.
- Bake at 350 degrees for 12-15 minutes or until the cheese is melted. Slice and serve.
Nutrition Facts : Calories 287.7, Fat 9.1, SaturatedFat 5.2, Cholesterol 20.3, Sodium 456.2, Carbohydrate 43, Fiber 1.9, Sugar 1.9, Protein 9
CHEESY ITALIAN BREAD
This crusty bread is as big a treat today as it was when Mom made it back when I was growing up. It goes so well with an Italian meal or alongside a big bowl of soup. -Cookie Curci, San Jose, California
Provided by Taste of Home
Time 40m
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in water. Add 2 cups flour, sugar, salt, garlic salt, and cheese. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each half into a 14-in. loaf. Place on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes. , Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf. , Fill a 13-in. x 9-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Bake bread at 400° for 20-25 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 54 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
ITALIAN CHEESE BREAD
This is one of my favorite recipes of all time! A delicious cheesy bread, fantastic warm or cold! Make this once and you'll make it time and time again. A very easy and impressive bread!
Provided by Dine Dish
Categories Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- In a warm oven, let dough rise until double.
- Combine cheeses and pepper and set mixture aside.
- Roll dough into a 10 x 16 inch square.
- Spread melted butter over entire surface of the dough square.
- Sprinkle the cheese/pepper mixture over prepared dough and roll up beginning at the 16 inch side.
- Fold ends under and place on greased cookie sheet with seam side down.
- With a sharp knife cut about 3-4 slants diagonally across the top.
- Plcae in a warm oven and let rise until double again.
- Heat oven to 375°F and bake for 20-25 minutes or until golden brown and loaf sounds hollow when tapped.
- Slice and enjoy!
- Many people enjoy dipping this bread in red sauce.
Nutrition Facts : Calories 1221.2, Fat 100, SaturatedFat 61.8, Cholesterol 312.2, Sodium 2333.9, Carbohydrate 8.7, Fiber 1.1, Sugar 2.2, Protein 72.9
CHEESY ITALIAN BREAD
This is more like a version of garlic bread or cheese bread. It's actually something I learned to make from my partner. It goes great with Italian dishes or creamy casseroles. For the bread, I'd suggest a crunchy type of bread, like French bread or a baguette. For the dressing, I use Kraft Fat-Free Zesty Italian dressing. Any type of Italian dressing would work.
Provided by PdxBarb
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 400 degrees.
- Slice the bread into thick slices (about 1/2 inch thick).
- Place on baking sheet. Put about a tsp or so of Italian dressing on each slice and spread it around. Let it soak in a little bit.
- Sprinkle shredded cheese on top of each slice. I've used cheddar, co-jack and slices of mozzarella with good results.
- Bake for about 8-10 minutes. Your time may vary due to size and dryness of the bread.
Nutrition Facts : Calories 275.8, Fat 13.8, SaturatedFat 6.8, Cholesterol 29.8, Sodium 678.6, Carbohydrate 26.7, Fiber 1.2, Sugar 3.1, Protein 10.9
CHEESY ITALIAN BREAD WEDGES
A cheesy Italian starter, perfect for dipping in ranch or marinara sauce.
Provided by LoveFood
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h55m
Yield 8
Number Of Ingredients 11
Steps:
- Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine yeast mixture with vegetable oil, salt, and half the flour in a large mixing bowl; stir mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about at least 2 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Place risen dough into an 8x8-inch square baking pan. Cover the top of the dough with Italian salad dressing mix and sprinkle loaf with oregano, black pepper, and red pepper flakes.
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 30 minutes. About 5 minutes before bread is finished baking, sprinkle the loaf with Colby-Monterey Jack cheese; bake until cheese has melted. Cut into wedges and serve warm.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 35.2 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 4.1 g, Sodium 1559.9 mg, Sugar 4.2 g
SPICY ITALIAN SAUSAGE AND CHEESE BREAD
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 1 loaf, about 14 pieces
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.
- Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely.
- Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.
- Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.
- In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.
CHEESY ITALIAN OATMEAL PAN BREAD
I found this recipe on the back of a bag of Pillsbury flour. This bread has great texture and flavor and looks good as well. I made mine on a round baking stone so it was shaped more like a pizza. The bread is at its most amazing when it's fresh from the oven, but it's still soft and flavorful the morning after - I know because I ate some for breakfast! Prep time includes rising/resting. Eight servings is an estimate - our family of four ate about half of it at one meal (served alongside pasta).
Provided by pattikay in L.A.
Categories Yeast Breads
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Spray 13*9 baking pan with no stick spray (other pans work as well - I used a large round baking stone with great success).
- Bring water to a boil in a medium saucepan (or in the microwave); stir in rolled oats and butter.
- Cool to about 100 degrees (I got impatient and added a couple of ice cubes to cool it down quicker).
- Combine sugar, salt, yeast and 1 1/2 cups of the flour in a large mixing bowl, blend well.
- Add rolled oats mixture and egg. Blend at a low speed with an electric mixer till moistened, beat 3 minutes at medium speed.
- By hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella cheese to form a stiff dough.
- (*I just put everything in my standing mixer bowl and mixed it with the dough hook.).
- If kneading by hand, knead in 1/2-3/4 cup flour on a floured surface till dough is smooth and elastic.
- (Depending on your flour, humidity in your home, etc., you may need more or less flour - you want a smooth, elastic dough that is not too sticky.).
- Shape dough into a ball and let rest for 15 minutes.
- Punch down dough and press into prepared pan. Using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through the dough (I didn't cut all the way through and it pulled apart just fine).
- Repeat in opposite direction, creating a diamond pattern.
- Cover and let rise in a warm place till light and doubled in size (about 45 minutes - less if you use rapid rise yeast).
- Heat oven to 375. Uncover dough, redefine diamond pattern if you like.
- Combine parmesan cheese, basil, oregano and garlic powder and set aside.
- Spoon 2-4 T of butter across the dough.
- Bake 10-15 minutes.
- Brush remaining butter over partially baked bread.
- Sprinkle with parmesan/herb mixture. Bake for an additional 10-15 minutes, till golden brown.
- Serve warm or cool.
Nutrition Facts : Calories 439.6, Fat 15.4, SaturatedFat 8.8, Cholesterol 61.6, Sodium 781.1, Carbohydrate 62.1, Fiber 3.2, Sugar 6.7, Protein 12.8
CHEESY ITALIAN MONKEY BREAD
Make and share this Cheesy Italian Monkey Bread recipe from Food.com.
Provided by Diana Adcock
Categories Breads
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- Grease 12-cup fluted tube cake pan with shortening or spray with cooking spray.
- In 1-gallon bag, mix Parmesan cheese and Italian seasoning.
- Separate dough into 24 biscuits; cut each into quarters.
- Place biscuit pieces in good sized plastic bag.
- Shake bag to coat dough.
- Place half of dough pieces in pan.
- Sprinkle mozzarella cheese over dough.
- Place remaining dough pieces in pan over cheese.
- Sprinkle any excess Parmesan cheese mixture over dough.
- Pour melted butter over top.
- Bake 30 to 35 minutes or until golden brown.
- Place heatproof plate upside down over pan; turn plate and pan over. Remove pan.
- Pull apart to serve with warm marinara sauce.
Nutrition Facts : Calories 387.4, Fat 21.3, SaturatedFat 9.4, Cholesterol 33.7, Sodium 1187.5, Carbohydrate 37.2, Fiber 2.1, Sugar 10.6, Protein 11.8
CHEESY SAUSAGE BREAD
This fun and hearty pull-apart bread is prime game-day food.
Provided by BHG Test Kitchen
Time 2h10m
Number Of Ingredients 14
Steps:
- In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and chill sausage mixture until needed.
- In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan heat and stir milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
- Punch dough down. Turn out onto a lightly floured surface. Divide dough in thirds. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 350°F. Line two 9x5x3-inch loaf pans with parchment paper; set aside. In a medium bowl combine sausage mixture, fontina cheese, mozzarella cheese, and Parmesan cheese; set aside.
- Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces. Divide one-third of the pieces between the prepared loaf pans. Divide one-third of the cheese mixture between pans. Repeat layers two more times.
- Bake for 35 to 40 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove loaves from pans; peel off parchment paper. Serve warm with pesto.
Nutrition Facts : Calories 365 kcal, Carbohydrate 26 g, Cholesterol 62 mg, Protein 14 g, SaturatedFat 10 g, Sodium 606 mg, Sugar 5 g, Fat 23 g, UnsaturatedFat 6 g
CHEESY GARLIC BREAD
This goes with so many family dishes, such as chilli con carne, soups, salads and barbecues
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 1h30m
Yield Cuts into 12 squares
Number Of Ingredients 9
Steps:
- Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
- Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
- Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
- Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.
Nutrition Facts : Calories 215 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.61 milligram of sodium
CHEESY HERB BREAD RECIPE
Bring the best-dressed loaf with our Cheesy Herb Bread Recipe! All you need for this herb bread recipe is butter, seasoning mix and melted mozzarella.
Provided by My Food and Family
Categories Bread
Time 15m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat broiler.
- Mix butter, dressing mix and cheese until blended.
- Spread onto cut surfaces of bread. Place on baking sheet.
- Broil 3 to 5 min. or until cheese mixture is bubbly. Cut into 24 slices.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
CHEESY GARLIC BREAD
Provided by Food Network Kitchen
Time 30m
Yield 4-6 servings
Number Of Ingredients 0
Steps:
- Halve a loaf of Italian bread lengthwise, then crosswise. Mix 3 tablespoons olive oil, 1 clove minced garlic and 1/4 teaspoon dried oregano; brush on the cut sides of the bread and toast 10 minutes at 400 degrees F. Mix 2 tablespoons grated parmesan and 1 cup each shredded asiago and mozzarella; sprinkle on the bread and bake until melted, about 15 more minutes.
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