Herb Cheese Bread Food

NO YEAST CHEESE, GARLIC AND HERB BREAD

Steps:

• Preheat oven to 180C/350F.
• Grease a bread tin (21 x 11 cm / 8" x 4") or small cake tin with butter.
• Mix the herbs and olive oil in a small bowl.
• Sift the Dry Ingredients into a bowl.
• Combine the Wet Ingredients into a bowl and whisk to combine.
• Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
• Pour 1/3 of the batter into the bread tin. Dollop half the herbs across the top then use a knife to "swirl" it into the batter up and down, and also turning the batter over (refer photo below).
• Use half the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.
• Pour the remaining batter over the top. Dollop and swirl the remaining herbs, then randomly wedge in the remaining cheese, pushing most of it below the surface of the batter. Even out the surface.
• Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 15 to 20 minutes (total baking time of 45 to 50 minutes). Check to make sure the centre is cooked by inserting a skewer - it should come out clean.
• Turn the bread out onto a cooking rack. Allow to cool for at least 10 minutes before cutting.

QUICK HERB AND CHEESE MONKEY BREAD

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a bundt or tube pan lightly with cooking spray.
• Toss the Parmesan, oregano, garlic, rosemary and thyme in a small bowl until well mixed. Roll each biscuit half into a ball. Put 8 of the balls in a medium bowl and drizzle with 2 tablespoons of the oil, tossing until well coated. Transfer each ball to the Parmesan mixture to coat, then place in the prepared pan. Working in batches of 8, repeat with the remaining dough balls, overlapping in the pan as necessary.
• Bake until the dough is puffed and browned, about 50 minutes; check halfway through the baking time and tent with foil if the bread is browning too quickly.
• Let the bread cool 10 minutes. Loosen the bread from the sides of the pan with a thin spatula. Invert the pan onto a baking sheet, then flip the bread (decorative-side up) onto a serving plate.

3-CHEESE AND HERB GARLIC BREAD

Steps:

• Preheat the oven to high broil. Mix the butter, garlic, Asiago, Parmesan, Romano and parsley in a medium bowl until completely combined. Spoon some of the mixture on one side of the bread slices and put on a baking sheet, butter side up.
• Broil until bread is toasted and cheese mixture is bubbling, 3 to 5 minutes. Serve hot.

HERB CHEESE BREAD

Steps:

• In a small nonstick skillet, saute onions and garlic in margarine for 1-2 minutes. Stir in the seasonings. Brush over cut sides of French bread; sprinkle with cheese. , Wrap each piece of bread loosely in a large piece of heavy-duty foil; seal edges of foil. Bake at 400° for 20-25 minutes or until heated through and cheese is melted. Cut each piece into six slices. Serve warm.

PROVENCAL CHEESE AND HERB BREAD

Steps:

• Preheat oven to 400 degrees.
• Sprinkle yeast over 1/4 cup of the warm water (105 degrees) in a glass measuring cup; stir in 1 teaspoon of sugar. Let stand for 10 minutes; mixture will be foamy.
• In a large bowl, stir together 3 1/4 cup flour, salt, rosemary, thyme, basil, oregano, sage, pepper and remaining 1 teaspoon sugar.
• Pour yeast mixture into flour mixture. Add remaining 1 cup warm water and the olive oil, stir to form a ball. Mix in 3/4 cup of the shredded cheddar cheese.
• Turn onto a well-floured surface. Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic.
• Grease large bowl with a little additional olive oil. Place dough in bowl and turn to coat. Cover with plastic wrap. Let rise in a warm place for 1 1/2 hours, until doubled in size. Punch dough down.
• Roll out dough into a 20 x 8-inch rectangle on a lightly floured surface. Roll up from a short side. Fold ends under loaf and place seam side down in a greased 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for an additional hour.
• Brush top of loaf with the egg wash. Sprinkle with the remaining 1/4 cup cheese. Bake for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to rack. Cool.

CHEESE HERB BEER BREAD

Steps:

• Preheat oven to 375°F Grease and flour a 9x5-inch loaf pan.
• Mix together flour, cheeses, sugar, baking powder, baking soda, oregano, parsley, thyme and salt.
• In a small bowl, combine beer and oil.
• Make a well in center of flour mixture.
• Add beer all at once, tossing with fork until dry ingredients are just moistened.
• Spread batter in prepared pan; smooth top.
• Bake bread until golden and a toothpick inserted in center comes out clean, about 50-55 minutes.
• Transfer pan to wire rack to cool for 15 minutes.
• Note: Keep in mind darker beers, like ales and stouts, are more flavorful than light.

SIMPLY PERFECT HOMEMADE CHEESE BREAD (TWO WAYS)

Steps:

• In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you're using honey or agave, add with the liquid ingredients instead.
• In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
• Continue mixing the dough, adding more flour in very small increments, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
• Transfer the dough to a lightly floured surface and knead for a couple of minutes, adding more flour only if the dough is sticking to your hands or the work surface, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip: I like to use an 8-cup glass measuring cup, so it's easy to see when it's doubled by the markings).
• Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
• Grease two 8-inch by 4-inch loaf pans and set aside.
• Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
• **If you are unclear about the shaping process for this bread, scroll up to the Recipe Video above this Recipe Card. You may wish to watch before starting the shaping process**
• For the Cheddar and Herb Bread: spread the shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
• For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
• Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up all up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
• Preheat oven to 350° F. (not fan assisted). Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° internal temperature in the centre.
• Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow the loaves to cool for 1 hour before slicing. *Slicing hot or very warm bread will make for a gummy crumb, so resist the urge and let it cool :)

HERBED BEER CHEESE BREAD

Steps:

• Preheat oven to 375°F.
• Grease and flour a large (9-inch) loaf pan.
• In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt and sage.
• Stir in the Alaskan ESB and cheese until complete blended.
• Spread evenly in the prepared pan.
• Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, 50-55 minutes.
• Cool the pan for 10 minutes, then turn out onto a wire rack to cool completely.

CHEESE AND HERB BEER BREAD

Steps:

• Pre-heat the oven to 170°c and grease a loaf tin well.
• Combine the flour, baking powder and salt.
• Add 1 cup of the cheese and herbs and mix well then pour in the beer and mix until just combined.
• Transfer the dough to the prepared loaf tin then scatter over the remaining cheese and place in the oven.
• Bake for 45-60 minutes until the bread sounds hollow when tapped.
• Remove from the oven and allow to cool for 20-30 minutes before serving.

HERB CHEESE SPREAD

Steps:

• In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.

HERB & CHEESE QUICK BREAD

Steps:

• Combine dry ingredients.
• Cut in margarine or butter.
• Combine cheese, egg, yogurt and milk, and add to other ingredients.
• Dump into a round or square 9-inch pan, sprinkle with poppy seeds.
• Bake at 350°F for 30-45 minutes, or until a knife inserted in the center comes out clean.

HERB-CHEESE YEAST BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your bread machine may audibly signal this), add the cheeses.

CHEESE HERB BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer.
• Select the Basic or White Bread cycle, and press Start.

ITALIAN HERB BREAD I

Steps:

• Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
• Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
• Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
• Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.