CHEDDAR CHEESE BATTER BREAD
As a dairy farmer, I like to promote our products. This cheesy, golden loaf-a proven winner at our state fair-tastes wonderful either fresh from the oven or cooled and sliced. -Jeanne Kemper, Bagdad, Kentucky
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 155 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 266mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
CHEDDAR BREAD
Buttermilk gives this cheesy quick bread a subtle tang and keeps it nice and moist. Serve with plenty of butter. Martha made this recipe on "Martha Bakes" episode 713.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan; set aside.
- Whisk together flour, baking powder, salt, baking soda, and 6 ounces cheese; set aside. In a separate bowl, whisk together butter, eggs, and buttermilk until thoroughly combined. Add to flour mixture and stir to combine. Transfer to prepared pan; spread evenly with an offset spatula. Sprinkle over remaining 1 ounce cheese. Bake until a skewer inserted in the center comes out with moist crumbs attached, 50 to 55 minutes. Transfer pan to a wire rack to cool for 5 minutes. Remove bread from pan and let cool completely on wire rack.
SAVORY CHEDDAR BREAD
I often serve this cheddar bread along with bowls of steaming homemade soup. It helps warm my cattle-raiser husband and our two sons on chilly evenings up here in Canada. Baking for family and neighbors keeps me busy. Just yesterday, when he was here to check the herd, our veterinarian paid me quite a compliment. I served him some cinnamon buns I'd made-and, after tasting them, he said I should open my own coffee shop!
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. , Spread batter in a greased 8x4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 149 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 301mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
NO-KNEAD CHEDDAR BREAD
Steps:
- In a large mixing bowl, whisk together the flours, salt and yeast. Pour in the warm water and combine with a spatula until the dough becomes shaggy or sticky. Cover the bowl with plastic wrap and place in a warm area for at least 8 hours and up to 24 hours.
- Preheat the oven to 450 degrees F. Place a 5.5-quart enameled Dutch oven inside while preheating.
- Generously flour the work surface. Scrape the dough onto the floured surface and pull or fold into a round. Place on a sheet of parchment paper.
- Remove the Dutch oven, lift the edges of the parchment paper and carefully lower the bread and paper into the Dutch oven. Place the lid on top and bake, covered, until the bread is slightly browned and takes shape, about 40 minutes. Remove the lid and sprinkle the cheese in the center of the loaf. Return to the oven and bake until the cheese is golden brown and the outside of the loaf is hard, about another 20 minutes.
- Remove the bread from the Dutch oven and allow to cool completely before slicing.
CHEDDAR-DILL BREAD
"With soup and salad, this savory cheese bread sparked with dill makes a terrific meal," assesses Karen Gardiner of Eutaw, Alabama.
Provided by Taste of Home
Time 45m
Yield 1 loaf.
Number Of Ingredients 7
Steps:
- In a large bowl, combine flour and sugar. Cut in butter until crumbly; stir in the cheese and dill. In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moistened. (Batter will be very thick.) Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 115 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 261mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CHEDDAR BEER BREAD ROLLS
These cheesy rolls pack a lot of flavor considering their short ingredient list. Thanks to the beer, they're also especially light and fluffy, taking any meal to the next level. But they're also perfect all on their own, slathered with butter.
Provided by Erin Jeanne McDowell
Categories snack, breads, side dish
Time 25m
Yield 12 rolls
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.
- Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.)
- Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan.
- Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 3 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 320 milligrams, Sugar 6 grams, TransFat 0 grams
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