Crusty Cheddar Bread Food

CRUSTY HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

CRUSTY CHEDDAR BREAD

Steps:

• Sprinkle the yeast over the warm water and let stand 5 minutes.
• Gently stir to completely dissolve.
• With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg.
• Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk.
• Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese.
• Turn into the buttered dish.
• Let rise 30 to 40 minutes longer or until almost doubled in size.
• Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown.
• Brush the top with butter.

EASY CRUSTY JALAPENO CHEESE BREAD FANTASTICO

Steps:

• Important: you will need a heavy pot with a lid. A Dutch oven is ideal; I just use a heavy stew pot with thick sides. I start the dough at 9pm if I want it for dinner the next day.
• In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and flop dough onto it. Fold it over on itself once or twice. Put some flour on your hands if the dough sticks to them. Cover loosely with plastic wrap and let rest about 15 minutes.
• Divide the bag of cheese into 1/4s, and divide the jar of peppers into 4 portions, too, taking care to remove any stems or woody bits.
• Remove plastic and press the dough flat. Sprinkle it with a portion of peppers and cheese. Fold in half, press flat, sprinkle again. I usually only use 3 of the 4 portions of cheese/peppers. Mash it into a ball, pressing firmly to seal the seam.
• Generously coat a cotton towel (not terry cloth) with cornmeal; put dough seam side down on towel and dust with more cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Drop dough into pot, taking care not to burn your fingers. It may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 or longer, until loaf is beautifully browned. This may take as long as 60minutes total bake time, but mine is usually done by 45min total.
• Cool on a rack. Listen to it crackle as it cools.

SPINACH AND CHEDDAR BREAD

Steps:

• In a large bowl mix together the flour, sugar, salt, yeast, caynenne pepper and mustard powder. Rub in the butter with your fingertips until it resembles breadcrumbs.
• Stir in the cheese, seeds and spinach and mix well.
• Add around 300ml warm water and knead well for 10 minutes on a flourered surface.
• Place in a greased loaf tin, cover and leave in a warm place until doubled in size (about an hour).
• Preheat the oven to 220C/Gas 7. Brush the top of the loaf with beaten egg and bake for around 35 minutes or until golden brown.

CRUSTY HOMEMADE BREAD - WITH VARIATIONS

Steps:

• BASIC:.
• In small bowl, dissolve yeast in wter.
• In large bowl, mix 3 1/2 cups flour and salt.
• Using rubber spatula add yeast mixture, stirring just until smooth (dough will be sticky). DO NOT knead.
• Cover with plastic wrap; let rise at room temperature 1 hour.
• Punch down dough.
• Turn onto a lightly floured surface.
• Pat into a 9" square.
• Fold dough into thirds, forming a 3" square.
• Turn dough over; place in a greased bowl.
• Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
• Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
• Line Bottom of a disposable foil rosting pan with parchment paper.
• Dust with cornmeal.
• Turn dough onta floured surface.
• Knead gently 8 times; shape into a 6" round lof.
• Place in prepared pan; dust top with remaining 1 Tablespoon of flour.
• Cover pan with plastic wrap; let rise at room temperature until dough expands in size to a 7 1/2: loaf, bout 1 1/4 hours.
• Preheat oven to 500. Using a sharp knife, make a slash (1/4" deep) across top of loaf.
• Cover pan tightly with foil.
• Bake on lowest oven rack for 25 minutes.
• Reduce oven setting to 450.
• Remove foil; bake 25-30 minutes longer or until deep golden brown.
• Remove loaf to a wire rack to cool.
• CHEDDAR CHEESE Variation:.
• Prepare bread dough as directed.
• Before kneading dough in Step 4, sprinkle with 4 ounces diced sharp cheedar cheese.
• CRANBERRY n ORANGE Variation:.
• Prepare bread dough as directed.
• Before Kneading dough in Step 4 sprinkle with 1 cup dried cranberries and 4 teaspoons grated orange peel.

CHEDDAR CHEESE BREAD - BREAD MACHINE

Steps:

• Place ingredients in the machine according to your specific instructions.
• I have a Breadman and I put the liquid into the machine first, then the remaining ingredients.
• This makes 1 1/2 lb loaf at white bread setting.

CRUSTY CHEESE BREAD

Steps:

• Sprinkle yeast over warm water.
• Let stand 5 minutes.
• Stir gently to moisten.
• With mixer, blend softened yeast with cottage cheese, sugar, salt and egg.
• Add flour in 1/2 cup portions to form stiff dough.
• Beat well by hand after each addition.
• Cover dough and let rise in a warm place until double (about 1 hour).
• Butter a 1 1/2 quart casserole.
• Stir down dough and transfer to buttered casserole.
• Let rise another 30 to 40 minutes until almost double.
• Preheat oven to 350 degrees.
• Bake 40 to 50 minutes or until golden brown.
• Brush crust with butter and serve.
• Variations: Add 1 tablespoon grated onion and 2 tablespoons toasted sesame seeds before adding flour.
• Mix in 1 cup grated sharp cheddar cheese when stirring down dough.

SAVORY CHEDDAR BREAD

Steps:

• Mix together first seven ingredients; set aside.
• Mix together egg, milk, and butter; add to dry ingredients.
• Stir until just moistened.
• Pour batter into a greased 8x4 inch loaf pan.
• Bake at 350 degrees for 45 minutes.

CIABATTA (CRUSTY SLIPPER BREAD)

Steps:

• You will need a baking stone or 2 jelly roll pans that fit side by side in the oven, plus a cookie sheet with no sides or a piece of stiff cardboard to slide the loaves into the oven.
• In the bowl of an electric mixer, stir together the flour and salt.
• In another bowl, whisk the yeast into the water; then stir the yeast mixture into the flour.
• Fit the mixer with the paddle attachment and mix the dough for 1 minute on lowest speed.
• Stop the mixer and let the dough rest for 10 minutes.
• Beat the dough again on medium speed, until smooth and elastic, about 2 to 3 minutes.
• Oil a 3-quart bowl and scrape the dough into it; turn the dough over so that the top is also oiled.
• Press plastic wrap against the surface of the dough and let the dough rise at room temperature until it is doubled in bulk, about 1 hour.
• About 30 minutes before you are ready to bake the dough, place the baking stone on the middle rack of the oven and preheat to 500°; if you are using pans instead of the stone, invert the two pans side by side on the middle rack of the oven and preheat at the same temperature.
• To form the loaves, scrape the dough onto a floured work surface, deflating it as little as possible; gently pat the dough into an 8-inch square; cut in half to make 2 rectangles.
• Sprinkle the cookie sheet or cardboard with cornmeal and arrange one of the pieces of dough at the far end, stretching the dough very slightly as you place it on the pan.
• Open the oven and slide the loaf onto the stone or one of the inverted jelly roll pans, quickly jerking away the cookie sheet or cardboard.
• Repeat with the remaining piece of dough.
• Bake until they are very dark golden and reach an internal temperature of about 200 degrees, about 25 minutes.
• Cool the breads directly on a rack.
• To serve: cut the loaf into thick vertical slices to serve it with a meal; to use the loaves for sandwiches, split them horizontally.