BREAD MACHINE - CHEESE BREAD
This bread machine cheese bread recipe is simple to make and is quite delicious. It also looks great. I don't know much about art... but this cheese bread loaf looks almost like a crazy Jackson Pollock painting! The cheese topping on this "abstract art" cheese bread loaf is certainly a conversation starter.
Provided by Bread Dad
Categories Dinner Lunch Sandwich
Time 3h5m
Number Of Ingredients 8
Steps:
- Bread machine settings - 2 pound loaf, light color and "basic" bread setting.
- Pour the milk into the bread pan and then add the other ingredients (including the cup of cheese). Place the bread machine yeast in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together).
- Plug in bread machine. Enter the correct settings (basic, light color & 2 lb) and press the "start" button.
- Optional - After the FINAL kneading cycle and BEFORE the baking cycle commences, sprinkle a little extra shredded cheese on top of the dough. For safety reasons, do not place your hands inside the bread machine.
- When the bread machine has finished baking the bread, unplug the bread machine. Remove the bread and place it on a cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!
- After removing the bread, don't forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.
- In our bread machine, the baking takes about 3 hours for a 2 pound bread at the light color & basic bread settings. However, some machines can differ and you don't want to be away from home when the bread machine "finished" alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen in order to remove the bread.
- Before using your bread machine, you should read the bread machine manufacturer's instructions in order to use the bread machine effectively and safely.
Nutrition Facts : ServingSize 1 Slice, Carbohydrate 26 g, Protein 7 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 22 mg, Sodium 361 mg, Fiber 1 g, Sugar 2 g, Calories 207 kcal
SOURDOUGH CHEESE BREAD
A very rich, gooey appetizer, but wonderful for football Sundays!
Provided by LISA FRIEND
Categories Appetizers and Snacks
Time 45m
Yield 35
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Cut a checkerboard pattern into the sourdough bread round by cutting 5 or more slices about 1 inch apart into the sourdough bread round with a serrated knife, taking care not to cut all the way through the loaf. Rotate the bread a quarter turn, and cut 5 or more slices going the other way, to finish the checkerboard pattern. The slices will still be attached at the bottom.
- Melt the butter over low heat in a saucepan, and stir in the mustard, lemon juice, poppy seeds, seasoned salt, and onion until the mixture is well combined. Place the bread loaf onto the prepared baking sheet, and carefully pour the butter mixture all over the bread, including in the cracks between squares, letting the butter mixture soak into the bread. Stuff slices of Swiss cheese into the spaces between the bread squares.
- Bake in the preheated oven until the cheese is melted and bubbling, and the loaf is browned, about 30 minutes. To serve, let guests pull the bread apart into individual squares.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 11.9 g, Cholesterol 25.7 mg, Fat 9.3 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 5.7 g, Sodium 240.9 mg, Sugar 0.7 g
BREAD MACHINE CHEESE BREAD
This Bread Machine Cheese Bread recipe creates an extremely soft, fluffy bread with a chewy texture and cheesy top. This recipe yields a delicious 1.5 pound loaf that can be baked in the bread machine, a loaf pan, or on a baking sheet to create an artisan style loaf. Use cheese bread for toast, dipping into soups, and to make sandwiches.
Provided by Kristina
Categories Appetizer Side Dish
Time 3h5m
Number Of Ingredients 8
Steps:
- Add all ingredients in the order listed to the bread maker pan, reserving 1/4 cup of cheese for the top. *Check your brand's manual for the correct order to add ingredients if you are not using a Cuisinart bread machine. If it differs, add them in the order that your manual states.
- Select the basic/white bread setting. Choose the 1.5 lb loaf size and your preferred crust color. If baking in the oven, choose the dough setting. Press start and allow machine to run through the cycle, then follow steps below for your preferred method for baking.
- Baking in Machine: At the end of the last kneading cycle, remove the kneading paddle. This is optional and can also be done once the bread cools. When the bread completes it's last rise, gently brush the sides with an egg wash and top with the remaining cheese. Once the bake cycle is complete, remove the pan from the bread maker immediately. Let cool for at least 10 minutes, then carefully remove the bread from the pan. Cool completely before slicing.
- Baking in Oven: Once the dough cycle is complete, remove from the dough from the bread pan. Punch down a few times and form into your desired shape. Set on a parchment-lined baking sheet and cover with a towel. Let rise in a warm place until doubled in size, about 45 minutes. Gently brush the top and sides with an egg wash and top with the remaining cheese. Bake at 350°F for 30-35 minutes, until it reaches an internal temperature of 190°F. Remove from the oven and let cool completely on a wire rack before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 170 kcal, Carbohydrate 24 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 254 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
BREAD MACHINE CRUSTY SOURDOUGH BREAD
This sourdough bread machine recipe has unraveled the closely guarded secret to great sourdough bread and made it "bread machine easy." How do you make sourdough bread? Especially one with such a delicious crust? The sourdough starter should be made at least 1 week before you make the bread and then kept cool in the refrigerator until ready to use. Use the starter once a week or stir in 1 teaspoon sugar, and after using, replenish or "feed it" according to our directions. This sourdough bread recipe for the bread machine will create a tangy, sour flavor that only gets better as you regularly replenish your sourdough starter.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 12
Number Of Ingredients 9
Steps:
- Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.
- Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).
- Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
- Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.
Nutrition Facts : Calories 165, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 300 mg
BEST BREAD MACHINE SOURDOUGH
This recipe gives a slightly dense bread with a slightly chewy crust and a little tang from the sour dough, depending entirely on your sourdough. A "San Francisco" sourdough starter is appropriate for this recipe.
Provided by todgeimer
Categories Sourdough Breads
Time 3h15m
Yield 1 Two Pound Loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Put first 4 ingredients in bread machine and stir gently. (yes, this works...).
- Let sit for about 10 minutes. Starter should start to bubble a little.
- Add flour, then spread oil and salt evenly over the flour.
- Select basic course or following custom settings if your bread maker has them:.
- Custom settings for Zojirushi BB-CEC20: Preheat - 20 Minutes ( I start cycle after mixing first four ingredients then add remaining three ingredients after ten minutes), Knead - 20 minutes, Rise1 - 40 minutes, Rise2 - 40 minutes, Rise3 - OFF, Bake - 58 minutes Medium or Dark crust setting ( I use medium), Keep warm - OFF.
- Check a few minutes into kneading and add flour or water as needed to get a just slightly tacky dough that sticks to your fingers like a strong post it note and stretches smoothly without tears when kneading. Sourdough bread dough is a little gloopier then regular white bread.
- See directions for making a starter or order a starter online.
- Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.
SOURDOUGH BREAD FOR THE BREAD MAKER MACHINE
I decided to make my own Sourdough Recipe with rich Buttermilk, and I have entered this into my personal recipes. I developed this recipe which has worked out well from the 1st loaf, and just seems "fool-proof", and very tasty. Once your Sourdough is the flavor you like best, you can jar it and put it into the refrigerator in 10 ounce portions and use a complete jar each loaf you make in the breadmaker. VERY QUICK and SO EASY!
Provided by Domajazz
Categories Sourdough Breads
Time 8m
Yield 1 Loaf (1.5#), 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Spray your bread pan with Olive Oil spray and add ingredients in this order:.
- 10 ounces of Sourdough Starter.
- 4-6 ounces (about ½ cup) Warm water (not hot).
- ½ tsp salt.
- 2 TBSP Sugar.
- Once you have all these ingredients in bottom of pan add the flour on top and make a slight hole in the middle to add yeast and cover with flour
- Don't upset the wet ingredients with flour or yeast.
- 3 ¼ cups BREAD Flour.
- 1 ½ tsp Yeast (I have used BEER yeast in blocks you can get at some grocer's, this is great too).
- In Bread Maker Machine:.
- Bake as a normal (white) loaf with desired crust color.
- I always check the blending to be certain it is not too wet or too dry - you can adjust with water or bread flour - you can even remove the (lump) from the breadmaker and hand knead for a minute on floured countertop.
- There should be no problem for this dough to rise and cook nicely.
- Lastly, once it's DONE - be there to remove from pan ASAP. (If it sits the moisture in the breadmaker can deform loaf and make soggy.).
Nutrition Facts : Calories 266, Fat 0.7, SaturatedFat 0.1, Sodium 196.3, Carbohydrate 56.3, Fiber 2.1, Sugar 4.4, Protein 7.4
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