Twisted Garlic And Cheese Bread Food

GARLIC AND CHEESE CRACK BREAD

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan on low heat on the stove, melt butter, then add garlic, salt and pepper.
• Score top of the bread on a diagonal into small diamonds, being sure not to cut all the way through.
• Using your fingers, pry bread cracks open and stuff with brick cheese, being careful not to rip the bread. Using a basting brush, cover the loaf with the garlic butter.
• Top with Cheddar-Monterey Jack cheese and sprinkle Italian seasoning on top.
• Bake until golden brown, 10 to 15 minutes.

TWISTED GARLIC AND CHEESE BREAD

Steps:

• 1. Dissolve yeast in water. Add sugar and salt. Add other dough ingredients and stir until mixture forms a ball. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, knead dough on a lightly floured surface for a few minutes. The dough should be smooth and tacky, but when touched shouldn't leave any dough on your fingers.
• 2. Turn upside down and pour enough veggie oil to coat ball of dough. Let dough sit in bowl in a warm place, covered(paper towel, plastic wrap, etc.) until doubled in size. (about an hour)
• 3. Punch down the dough and separate into two equal portions. Form into two long baguettes the length of the cookie sheet. Twist each baguette(helps it keep its length)and cover again and let rise 30 minutes.
• 4. Preheat oven to 350 while you're waiting for the dough to rise. Once oven is preheated put the bread into the oven and bake 20 minutes.
• 5. While the bread is baking, mix melted butter and garlic powder for quick garlic butter.
• 6. Pull bread out of the oven after 20 minutes and brush with garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
• 7. Cut 1-inch slices 3/4's of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
• 8. Serve right away with dipping sauces of your choice or eat the way it is. =]

SOFT BREAD TWISTS

Steps:

• In a large bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Add the milk, egg, oil, 1 teaspoon salt and 4 cups flour; beat on low speed until smooth. Beat 3 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Do not punch down. Divide dough into eight pieces. Combine cornmeal and oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15-in.-long rope. Cut each rope into three pieces. Twist each piece and place on greased baking sheets., Bake at 400° for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired.

CHEDDAR AND SCALLION BREAD

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and garlic and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
• Using a serrated knife, cut the bread into 1-inch thick slices and serve.

CHEESY GARLIC BREAD

Steps:

• Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
• Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
• Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
• Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.