CARAWAY-CHEESE LOAF
This is in response to a discussion on the boards, because the ingredient of the month is "beer". I haven't tried it yet, myself, but it does sound good. I think 1 cup Rye flour could also be substituted for 1 cup of the bread flour. Hope you enjoy it and would really appreciate hearing how it turns out if you decide to make it. Thanks. This could also be made using traditional bread making methods. Makes one 1 1/2 lb loaf.
Provided by Cindy Lynn
Categories Yeast Breads
Time 15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In a small mixing bowl, toss together the Swiss cheese and the first bread flour (3 tablespoons) Add the Swiss cheese mixture and the remaining ingredients to the machine according to the manufacturer's directions.
- Select the basic white bread cycle.
CARAWAY BREAD
A rustic round loaf of caraway bread is delicious eaten warm from the oven, as a base for sandwiches, alongside soup, or as toast. If you want to experiment, add sliced chives or sunflower seeds, or substitute other herbs for the caraway, such as dried rosemary or thyme. -Frances Conklin, Cottonwood, Idaho
Provided by Taste of Home
Time 40m
Yield 1 loaf (8 wedges)
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.
BREAD MACHINE CARAWAY-RYE BREAD
Rye bread lovers, we didn't forget you. This light rye has the added bonus of nutty-flavored caraway seed. And, there's a tasty chive-Swiss spread, too!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h50m
Yield 12
Number Of Ingredients 13
Steps:
- Measure carefully, placing all bread ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.
- In small bowl, mix cream cheese and milk until blended. Stir in Swiss cheese and chives. Serve spread with bread. Store spread in refrigerator.
Nutrition Facts : Calories 135, Carbohydrate 30 g, Cholesterol 5 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 310 mg
FARMHOUSE CHEESE AND CARAWAY SODA BREAD PUDDINGS
Consider this recipe a double whammy. Not only do you end up with a dreamy, cheesy bread pudding, but you also get the recipe for an excellent loaf of Irish soda bread.
Provided by Ruth Cousineau
Categories Bread Cheese Appetizer Side Bake St. Patrick's Day Cheddar Parmesan Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Make soda bread:
- Preheat oven to 375°F with rack in middle.
- Whisk together flour, baking soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.
- Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
- Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.
- Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.
- Make puddings:
- Preheat oven to 350°F with rack in middle. Butter ramekins or baking dish.
- Cut enough bread into 1-inch cubes to measure 3 3/4 cups (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).
- Whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in cheese and spoon over bread in ramekins or baking dish. Let stand 10 minutes.
- Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.
- Bake until just set and a knife inserted in center comes out clean, about 35 minutes.
- Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.
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