Sourdough Party Cheese Bread Food

SAVORY PARTY BREAD

Steps:

• Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts in bread., In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until cheese is melted, about 10 minutes longer.

SOURDOUGH BREAD

Steps:

• For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
• For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
• Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
• Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
• Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
• Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
• Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
• About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.

SOURDOUGH CHEESE BREAD

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.

PARTY CHEESE BREAD

Steps:

• Preheat oven to 350°. Cut bread into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Insert cheese in cuts., Mix all remaining ingredients except chives; drizzle over bread. Wrap in foil; place on a baking sheet., Bake 20 minutes. Unwrap; bake until cheese is melted, about 10 minutes. If desired, sprinkle with chives.

PARTY CHEESE BREAD

Steps:

• 1. In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1 in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.
• 2. Wrap loaf in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.
• 3. Nutrition Facts: 1 serving equals 491 calories, 30 g fat (19 g saturated fat), 80 mg cholesterol, 1,012 mg sodium, 34 g carbohydrate, 1 g fiber, 21 g protein.

SOURDOUGH PARTY CHEESE BREAD

Steps:

• 1. Cut the bread lengthwise and widthwise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, garlic, onions and poppy seeds; drizzle over the bread. Sprinkle lightly with pepper. Wrap in foil and place on a baking sheet. Bake at 350° for 15 minutes. Unwrap, and bake 10 minutes longer or until the cheese is melted. Looks so pretty when it fans out a little! Enjoy!!

PARTY CHEESE BREAD

Steps:

• In a small bowl, combine the butter, lemon juice, mustard, garlic powder and onion powder then set aside.
• Cut bread diagonally into 1-inch slices to within a 1/2-inch of the bottom of the loaf (DO NOT cut all the way through). Repeat cuts in opposite direction.
• Arrange cheese slices in the cuts then drizzle butter mixture over the bread.
• Wrap loaf in foil and place on a baking sheet.
• Bake at 350F for 15 minutes then uncover and bake 10 minutes longer or until cheese is melted. Serve warm.

CHEESY SOURDOUGH PARTY BREAD

Steps:

• Make approximately 1 inch slices across the loaf, not quite all the way through the bottom.
• Turn the loaf and slice 1 inch slices across the other way, so that you have cut 1 inch squares. At this point, it should look kind of like a "blooming onion".
• Melt the butter and stir in the lemon juice, Dijon mustard, garlic powder, onion powder, celery salt and cayenne pepper.
• Pour the mixture all over the loaf, especially in between the cuts.
• Stuff the cheese between the cuts in the bread.
• Wrap loaf in foil.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Open the foil and continue to bake for another 10 minutes, until the cheese is melted and lightly browned.

SOURDOUGH TWISTED CHEESE BREAD

Steps:

• In a small saucepan, or large microwavable measuring cup, heat the milk and butter until the butter is melted and milk is warm. You are looking for about 115°F.
• Add the yeast and sugar and allow to sit for about 5 minutes until the yeast starts to get foamy, then add it to a large bowl along with the sourdough discard.
• Mix in the salt and flour. Stir until you have a shaggy dough. It should feel sticky without feeling wet. Depending on how hydrated your discard is you may need to add a tablespoon or two of additional flour.
• Turn the dough out onto a floured counter top and knead the dough for about 10 minutes. As you knead the dough you should notice that it becomes less sticky and starts to feel smooth and stretchy.
• Form the dough into a ball and place it in a lightly oiled bowl. Cover and allow to rise 1-2 hours until approximately doubled.
• Turn the risen dough out onto a floured countertop or baking mat. Do not punch-down or knead the dough.
• Roll the dough out into a rectangle of about 10x12 inches then sprinkle the shredded cheese over the entire surface.
• Roll the dough from the long edge to form a log, just as if you were rolling dough for cinnamon rolls.
• With a sharp knife, cut the roll down the middle lengthwise so you end up with 2 long ropes. You should be able to see layers of dough and cheese.
• Twist the bread together beginning from the end furthest from you. Bring the right hand-side rope over top of the other, then repeat two more times. Pinch the ends together to help keep them from separating.
• Place the twisted bread into a lightly greased 9x5 loaf pan. The twisted dough will be a bit longer than the pan. Fit it in by compressing it slightly to fill the pan.
• Let rise for 30-45 minutes. It should rise to fill the pan.
• Pre-heat the oven to 350°F
• In a small bowl mix the melted butter, parsley, chives and garlic and pour over the top of the loaf.
• Place the pan on the centre rack of the oven and bake for 40-45 minutes until the top is lightly golden and sounds hollow when tapped.
• Remove the pan to a cooling rack for 10 minutes then tilt the loaf out of the pan. For best results allow to cool completely before slicing.