Crusty Cheese Bread Food

CRUSTY GARLIC AND HERB BREAD

Steps:

• Preheat oven to 450 degrees F.
• Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, cheese and herbs. Pulse until well combined.
• Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.
• Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.

NO KNEAD SKILLET CHEESE BREAD

Steps:

• Combine water and yeast in a large mixing bowl.
• Add 1 cup flour and salt to the yeast mixture; stir with a wooden spoon until combined.
• Stir in garlic powder, onion powder, and cheese.
• Add remaining flour, one cup at a time, stirring until well combined.
• Cover bowl with plastic wrap and let rise for 1 hour.
• In the meantime, add 1 tablespoon olive oil to an 8-inch cast iron skillet, and coat the bottom and sides of the skillet with the olive oil.
• Lightly flour your hands and transfer dough to the skillet.
• Shape dough into a round disk; cover with a towel and let stand 30 minutes.
• Preheat oven to 400˚F.
• Drizzle 1 tablespoon olive oil over the top of the dough and sprinkle with salt and parsley.
• Score the top of the loaf with a knife.
• Bake for 30 minutes, or until top is a golden brown.
• Remove from oven and immediately turn bread out onto a cooling rack.
• Let completely cool.
• Cut and serve.

CHEESE & ONION BREAD

Steps:

• Preheat a fan oven to 200 degrees celsius. Line a baking tray with tin foil and lightly sprinkle with flour.
• Mix the flour, sugar, baking powder, salt, cheese, and onion in a large bowl.
• In a separate bowl, mix the egg, milk and sunflower oil.
• In small quantities, gradually add the wet mixture to the dry until a sticky dough is formed. Careful - you may not need to use all of the wet mixture!
• On a floured surface, roughly shape the dough into a flattened ball and place on the prepared baking tray. Place in the preheated oven and bake for 35-40 minutes, or until cooked. The crust should be golden brown and starting to darken. A knife should come out clean when placed into the bread.
• Enjoy warm, straight out of the oven or when cooled.

CRUSTY BREAD, SLICED TOMATOES WITH LEMON, SLICED PIMENTOS, SPANISH CHEESE AND OLIVES

Steps:

• Preheat broiler to high.
• Cut bread in half then slit loaf lengthwise. Char the bread under broiler, then rub with crushed garlic and drizzle with oil. Cut bread into large, bite size cubes and transfer to a basket.
• Slice tomatoes and arrange on a platter. Dress with lemon juice and salt.
• Slice pimentos and place in a small serving dish. Slice or cube half of the manchego, leave the remainder whole with a utensil to cut with alongside. Serve on a cutting board. Place olives in a dish near cheese.
• Use party picks to stack tomatoes and or cheese and olives with bread cubes to pop into your mouth. Bread cubes are tasty with meat and mushroom bites as well.

CRUSTY CHEESE BREAD

Steps:

• In a small bowl, combine the butter, garlic powder and cayenne. Spread over cut sides of bread; sprinkle with cheese. Place on an ungreased baking sheet. , Bake at 350° for 9-11 minutes or until cheese is melted. Cut into slices.

EASY CRUSTY BREAD

Steps:

• In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
• Add the flour and salt then knead with the dough hook for 5 minutes.
• The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
• Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
• Cover the bowl with a damp tea towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
• Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
• When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour.
• Cover with the tea towel and allow to rise for another 30 minutes.
• Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
• Place in the oven and allow to bake for 30 minutes.
• Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
• Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.

EASY CRUSTY JALAPEñO CHEESE BREAD

Steps:

• In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
• Add the flour and salt then knead with the dough hook for 5 minutes.
• The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
• Knead in the jalapeños and cheese.
• Bring the dough together into a ball with your hands. Dust over 1-2 tbsp flour (you want it to be well covered).
• Cover the bowl with a damp kitchen towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
• When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough, pinching the seams together then place into a floured bowl, seam side up. Dust over more flour.
• Cover with the tea towel and allow to rise for another 30 minutes.
• Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
• Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
• Place in the oven and allow to bake for 30 minutes.
• Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
• Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.

CRUSTY BREAD MACHINE JALAPEñO CHEESE ARTISAN BREAD

Steps:

• Place ingredients in bread machine in the order according to the manufacturer's directions.
• Use the regular bread cycle raisin cycle.
• Add chopped jalapeño and cheese when the raisin cycle indicated it is time to add.
• Let cool on rack before slicing.

PIMENTO CHEESE SPREAD WITH CRUSTY BREAD

Steps:

• Put the Cheddar, Asiago and mayonnaise in a bowl. Pulse the pimentos and their juices a few times in a mini food processor until coarsely chopped, and stir them into the cheese mixture. Serve with toasted country bread slices.

CRUSTY CHEESE AND HERB PULL-APART BREAD

Steps:

• Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.
• Leave in a warm place until frothy (about ten minutes).
• Put the flour, salt, milk powder and oil in a large bowl or bench mixer.
• Stir to combine and then add the yeast mixture and 1 cup of warm water.
• Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.
• Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.
• Leave the dough in a warm place for an hour or until doubled in size.
• Punch the dough down and knead for 1 minute.
• Divide in half and out of each half make 10 six cm (2 1/2 inch) flat discs.
• Mix the herbs with the cheese and place approximately 3 teaspoons of the mixture onto ten of the discs.
• Press the remaining 10 discs on top of the cheesey ones.
• Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.
• You will have to squeeze them together to fit them all inches.
• Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size.
• Preheat the oven to 200°C - 400°F.
• Glaze the loaf with a little milk and bake for 30-40 minutes or until brown and crusty and cooked through.

CRUSTY PARMESAN BREAD

Steps:

• Preheat the broiler to low. In a small bowl, mix the butter, mayonnaise and cheese, then season with salt and pepper.
• Cut the baguette in half both crossways and horizontally. Evenly spread cheese mixture on the bread. Place on a baking sheet and broil until golden, about 3 minutes.

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.

CRUSTY CHEESE BREAD

Steps:

• Do ahead
• To make the starter, combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute, then increase to medium speed for about 30 seconds. If mixing by hand, stir for about 2 minutes, until well blended. The starter should feel doughlike and tacky or slightly sticky; if not, stir in additional flour or water as needed.
• Transfer the starter to a lightly floured work surface and knead for about 30 seconds. Place the starter in a clean, lightly oiled bowl, cover the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1 1/2 times its original size. If you plan to use the starter the same day, allow 1 more hour of fermentation so that it nearly doubles in size. Otherwise, put the starter in the refrigerator for up to 4 days.
• To make the dough, chop the starter into 10 to 12 pieces and put them in a mixing bowl. Separately, combine the water and milk, then add the yeast and honey and whisk until dissolved. Pour the mixture over the starter and stir to soften the starter.
• Add the flour and salt. If using a mixer, use the dough hook and mix on the lowest speed for about 4 minutes. If mixing by hand, stir with a large spoon for about 4 minutes. The dough should be soft, supple, and tacky but not sticky. Let the dough rest for 5 minutes.
• Mix with the dough hook on medium-low speed, or continue to mix by hand, for another 3 minutes, adding flour or liquid as needed to maintain a soft, supple, and tacky but not sticky dough. Add the onions and mix on the lowest speed or continue mixing by hand for another minute, until the onions are evenly distributed.
• Transfer the dough to a lightly floured work surface and knead for 1 or 2 minutes to make any final adjustments, then form the dough into a ball.
• Place the dough in a clean, lightly oiled bowl, cover the bowl with plastic wrap, and immediately refrigerate overnight or for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.) The dough should double in size in the refrigerator. If you want to bake the bread the same day you mix the dough, don't refrigerate the final dough; just let it rest at room temperature for about 60 to 90 minutes, until it doubles in size. Then proceed to shaping and baking, as described below.
• On baking day
• Remove the dough from the refrigerator about 2 hours before you plan to bake. Transfer the dough to a lightly floured work surface and divide it into 2 equal pieces, each weighing about 2 pounds (907 g). Dust each piece with flour, then use your hands to gently press them into rectangles 8 inches wide and 12 inches deep. Spread half of the cheese over the surface of one rectangle and roll the dough up like a rug, from the bottom to the top, to form a log. If any cheese falls out, tuck it back in or save it for the second loaf. Seal the seam with your fingertips. Shape the log into a bâtard (see page 21) or extend it into a baguette-style loaf (see page 22) by gently rocking the loaf back and forth. Place the loaves on parchment-lined sheet pans, mist with spray oil, and cover loosely with plastic wrap. Let the dough rise at room temperature for 90 minutes to 2 hours, until the loaves begin to noticeably swell in size.
• About 45 minutes before baking, preheat the oven to 450°F (232°C) and prepare it for hearth baking (see page 30). About 15 minutes before baking, uncover the loaves and score them with a sharp serrated knife or razor blade, making 2 or 3 diagonal cuts about 1/2 inch deep.
• Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, and lower the oven temperature to 425°F (218°C).
• Bake for 15 minutes, then rotate the pans and bake for another 15 to 25 minutes, until the loaves are a deep golden brown and have an internal temperature above 195°F (91°C) in the center.
• Remove from the pans and cool on a wire rack for about 1 hour before slicing or serving.
• Variation
• If you would like to avoid the air pockets caused by the melting cheese, you can knead cubed cheese into the dough after the overnight rise, just before shaping, rather than rolling it up in the dough. This will create little cheese bursts throughout the loaf instead of a spiral.