White Cheddar Spinach French Bread Food

WHITE CHEDDAR & SPINACH FRENCH BREAD

Steps:

• Preheat your oven to 400°.
• In a large saute pan melt the butter and add the garlic, green onions, spinach and salt. Saute for 3-5 minutes until the spinach is wilted. Add the cream cheese to the pan and heat just until melted then add the Parmesan, stirring just until it is well incorporated.
• Slice your loaf of French bread in half lengthwise and place on a lined sheet, cut sides up. Spoon the spinach mixture over both of the loaves and top with the shredded cheddar.
• Bake at 400° for 15 minutes. Serve immediately.

SPINACH AND CHEDDAR BREAD

Steps:

• In a large bowl mix together the flour, sugar, salt, yeast, caynenne pepper and mustard powder. Rub in the butter with your fingertips until it resembles breadcrumbs.
• Stir in the cheese, seeds and spinach and mix well.
• Add around 300ml warm water and knead well for 10 minutes on a flourered surface.
• Place in a greased loaf tin, cover and leave in a warm place until doubled in size (about an hour).
• Preheat the oven to 220C/Gas 7. Brush the top of the loaf with beaten egg and bake for around 35 minutes or until golden brown.

NEW ORLEANS SPINACH GARLIC BREAD

Steps:

• Cook spinach according to package.
• Drain and pat dry, removing as much liquid as possible.
• Melt cream cheese and garlic cheese over a low fire or in microwave.
• Stir and blend into spinach, adding seasoning.
• Cut French bread loaf in half, length-wise.
• Place open-faced on a cookie sheet.
• Spread with spinach/cheese mixture.
• Cover with mozzarella and bake for 10 minutes, or until cheese is melted and bubbly, in a preheated 325 oven.

HAM & WHITE CHEDDAR DIP BAKED IN A BREAD BOWL

Steps:

• Dip -- First make sure your cream cheese is room temperature Then, in a medium bowl, add the cheddar cheese, cream cheese, sour cream, ham, chilies (green and jalapeno), scallions, onion, garlic, worcestershire, salt and pepper. Mix well and set to the side.
• Bread -- Cut off a thin slice from the top of the loaf and scoop out the bread from the inside. Cut down as far as you can go with your knife without cutting through the outside of the loaf. Then use a spoon to get the rest of the bread out. That makes for great dipping.
• Fill hollowed bread loaf with the dip; cover with reserved top slice of bread loaf and wrap the loaf in foil. In a 350 degree oven, bake 1 hour. Serve with reserved bread, crackers, bread sticks, vegetables, broccoli, even par boiled fingerlings are great with this. Endless things to dip.
• A fun easy different dip which is just that little bit unique. And the best part it is kid and adult friendly and you can make it ahead. Just don't fill the bread bowl until you are ready to bake it. If I go to someones house, I usually bake it for about 45 and then just finish it in the oven there.

WHITE CHEDDAR CORN BREAD WITH SCALLIONS

Steps:

• Place a rack in the middle of the oven and preheat the oven to 400°.
• Butter an 8-inch square baking dish and set aside.
• In a food processor, combine the butter, cornmeal, flour, baking powder, egg, sugar, and salt.
• Process for 20-30 seconds until blended.
• Add the scallion and the cheese and pulse for a few seconds just to combine.
• Pour the milk through the feed tube and process until blended well.
• Lift the lid of the processor and scrape the sides and bottom with a spatula to check for lumps.
• If you find any, replace the lid and pulse for another few seconds.
• You can also use an electric mixer to combine all the ingredients.
• Pour the batter into the prepared baking dish and bake for about 25 minutes.
• Watch the cornbread closely, and don't wait until it's brown on top to remove it from the oven.
• Cut into squares and serve immediately.

CRUSTY CHEDDAR BREAD

Steps:

• Sprinkle the yeast over the warm water and let stand 5 minutes.
• Gently stir to completely dissolve.
• With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg.
• Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk.
• Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese.
• Turn into the buttered dish.
• Let rise 30 to 40 minutes longer or until almost doubled in size.
• Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown.
• Brush the top with butter.

FRENCH WHITE BREAD

Steps:

• Insert the dough hook into your mixer.
• In large mxing bowl, dissolve the yeast in 3/4 cup warm water.
• Add the starter, salt, sugar and 1 1/2 cups flour.
• Mix on medium until smooth and flour is incorporated, about 1 1/2 minutes.
• Cover and let rise for 60 to 90 minutes or until double in bulk.
• On low speed of mixer, slowly add remaining flour and baking soda.
• Knead dough for 5 to 7 minutes with dough hook.
• The dough should have a satin texture and form a ball, cleaning sides of the bowl.
• Shape the dough into a ball and let rest on a floured board for 10 minutes.
• Form into a French loaf, place on greased cookie sheet that has been lightly dusted with cornmeal.
• Make 3 to 5 diagonal slashes on top of loaf with sharp knife or scissors.
• Cover and let rise 90 minutes.
• Bake at 375 degrees for 50 minutes.
• When baked the loaf will be nicely brown and sound hollow when tapped with knuckles.