Herbed Cheese Batter Bread Food

HERB BATTER BREAD

Steps:

• Combine 2 cups flour, salt, sugar, and yeast in a large bowl. Stir in the water, shortening, parsley, rosemary, and thyme. Use an electric mixer to beat on low speed for 1 minute, scraping bowl frequently. Turn mixer to medium, and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth. Scrape batter from sides of bowl. Cover, and let rise in warm place for 35 to 40 minutes.
• Grease a 9x5 loaf pan. Stir down batter by beating about 25 strokes. Scrape batter into greased pan; pat down with floured hands. Cover pan. Let dough rise in warm place until doubled, about 30 minutes. Do not allow dough to over-rise.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes. Brush top with margarine. Remove from pan, and cool on wire rack.

HERBED CHEESE BREAD

Steps:

• Grease a 9" round baking dish.
• Mix egg with half-and-half.
• Add flour, salt, baking powder, parsley, chives thyme, oregano and 1 cup cheese.
• Stir to combine.
• Spread mixture into prepared baking dish.
• Sprinkle remaining ½ cup cheese over top.
• Drizzle melted butter over all.
• Bake at 350° for 30-40 minutes or until golden brown and a toothpick inserted in center comes out clean.

CHEDDAR CHEESE BATTER BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add cheeses, milk, sugar, butter, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Stir dough down; transfer to 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 375°. In a small bowl, combine egg white and water. In another bowl, combine topping ingredients. Brush loaves with egg white mixture; sprinkle with topping. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

HERBED CHEESE BATTER BREAD

Steps:

• Lightly butter (2) 8 X 4 X 2-inch loaf pans.
• Heat butter over medium heat. Add the buttermilk and water; heat till warm to touch (105-115ºF)
• Pour into a large bowl & sprinkle the yeast on top. Let stand for 5 minutes.
• Whisk to dissolve yeast then whisk in 3 eggs & the hot sauce.
• Sift together flour, sugar, baking powder, baking soda & salt.
• Gradually stir into the liquid mixture to make a thick batter.
• Stir in Parmesan cheese, 3/4 cup shredded cheddar, garlic & herbs.
• Pour batter into prepared pans, spreading evenly.
• Cover loosely with plastic wrap & let stand in a warm place until doubled in volume, about 45 minutes.
• Preheat oven to 375ºF & place rack in the center.
• Beat the remaining egg with the 1 tablespoon water & brush tops of loaves.
• Bake for 25 minutes. Sprinkle with remaining 1/4 cup cheddar cheese & bake till golden brown, 10-15 minutes.
• Cool in pans, on rack, for 10 minutes. Turn on on rack and cool completely.
• * Can be made up to 2 days in advance, wrapped tightly & stored at room temperature. Herbs can be varied to suit your taste.

HERBED BATTER ROLLS

Steps:

• In a large mixing bowl dissolve yeast in warm water. Add the sage, tarragon, nutmeg, sugar, salt, egg, butter or margarine and 1 cup of the flour. Using a wire whisk, beat until smooth. Stir in remaining 1 1/4 cups flour with a wooden spoon and beat until smooth. Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume.
• Deflate batter by Stirring with a wooden spoon. Lightly grease one 8 cup muffin pan. Scoop batter into the prepared muffin pan. Fill each cup slightly more than 1/2 full; set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. Preheat oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven for 15 to 20 minutes or until golden. Serve warm.

CHEDDAR BATTER BREAD

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast, onion powder, salt and pepper. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in cornmeal and remaining flour. Stir in cheese (batter will be thick). Do not knead. Cover and let rise in a warm place until doubled, about 20 minutes. , Stir dough down. Grease an 8x4-in. loaf pan and sprinkle with additional cornmeal. Spoon batter into prepared pan. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.

CHEESE BATTER BREAD

Steps:

• In a large bowl, dissolve yeast in warm broth. Add the sugar, butter, salt, poultry seasoning, egg and 1 cup of flour; beat until smooth. Add 1 cup of cheese and the remaining flour; stir for 1 minute. , Cover and let rise in a warm place until doubled, about 30 minutes. Stir the batter down, about 25 strokes. Spread evenly into a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 20 minutes. , Sprinkle with the remaining cheese and onion salt if desired. Bake at 375° until golden brown, 25-30 minutes. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

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.

EASY CHEESE BATTER BREAD (A PILLSBURY BAKE-OFF WINNER)

Steps:

• Generously grease 1 1/2 or 2 quart casserole dish or 9x5" loaf pan.
• Lightly spoon flour into measuring cup; level off.
• In large bowl, combine 1 1/2 cups flour, cheese, sugar,salt and yeast; blend well.
• In small saucepan, heat milk and margarine until very warm (120 to 130 degrees F.).
• Add warm liquid and eggs to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in remaining 1 cup flour.
• Cover loosely with plastic wrap and cloth towel.
• Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, about 45-60 minutes.
• Stir down dough to remove all air bubbles. Turn into prepared casserole dish.
• Cover; let rise in warm place until ight and doubled in size, 20-25 minutes.
• Heat oven to 350 degrees.
• Uncover dough.
• Bake 40-45 minutes or until deep golden brown.
• Remove from casserole dish immediately; cool on wire rack.

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.

HERBED OATMEAL PAN BREAD

Steps:

• In a small bowl, combine boiling water and oats; cool to 110°-115°. In a large bowl, dissolve yeast in warm water. Add sugar, butter, salt, egg, oat mixture and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down and press evenly into a greased 13x9-in. baking pan. With very sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise in a warm place until doubled, about 1 hour. , Redefine pattern by gently poking along cut lines with a knife tip. Brush with 2 tablespoons melted butter. Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Loosely cover with foil and bake 5 minutes longer. Serve warm. Freeze option: After placing dough in pan and cutting diamond pattern, cover tightly and freeze. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 11/2 hours. Bake as directed.