Herb Cheese Bread Recipes

Steps:

• Preheat the oven to high broil. Mix the butter, garlic, Asiago, Parmesan, Romano and parsley in a medium bowl until completely combined. Spoon some of the mixture on one side of the bread slices and put on a baking sheet, butter side up.
• Broil until bread is toasted and cheese mixture is bubbling, 3 to 5 minutes. Serve hot.

Steps:

• In a small nonstick skillet, saute onions and garlic in margarine for 1-2 minutes. Stir in the seasonings. Brush over cut sides of French bread; sprinkle with cheese. , Wrap each piece of bread loosely in a large piece of heavy-duty foil; seal edges of foil. Bake at 400° for 20-25 minutes or until heated through and cheese is melted. Cut each piece into six slices. Serve warm.

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer.
• Select the Basic or White Bread cycle, and press Start.

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your bread machine may audibly signal this), add the cheeses.

Steps:

• Combine the flour, sugar, baking powder, salt, pepper, allspice and nutmeg in a large bowl.
• Stir in cheese, green onions, parsley, dill, thyme, and rosemary.
• In another bowl, combine eggs, buttermilk, and butter and blend well.
• Stir egg mixture into flour mixture just until moistened. Let stand 5 minutes.
• Spoon batter into a greased 8x4 inch loaf pan. Spread evenly.
• Bake at 350 degrees for 50-55 minutes (toothpick inserted near center should come out clean). Cool in pan on a wire rack for 10 minutes. Remove bread from pan and cool 30 minutes more. Serve warm.
• Refrigerate leftovers.

Steps:

• Heat the milk over medium low heat.
• Add sugar, salt, butter, onions, garlic powder and Italian seasoning; cool to lukewarm.
• Dissolve yeast in water, combine with milk mixture and cheese, stir in flour to make a soft dough.
• Grease a cast iron skillet with butter and place dough in skillet; cover with waxed paper and a towel. Let rise until doubled (about 45 min).
• Bake in a 350 degree oven for 45 minutes to 1 hour until done.
• Brush with butter.

Steps:

• Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
• Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
• Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
• Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

Steps:

• Preheat oven to 400 degrees.
• Sprinkle yeast over 1/4 cup of the warm water (105 degrees) in a glass measuring cup; stir in 1 teaspoon of sugar. Let stand for 10 minutes; mixture will be foamy.
• In a large bowl, stir together 3 1/4 cup flour, salt, rosemary, thyme, basil, oregano, sage, pepper and remaining 1 teaspoon sugar.
• Pour yeast mixture into flour mixture. Add remaining 1 cup warm water and the olive oil, stir to form a ball. Mix in 3/4 cup of the shredded cheddar cheese.
• Turn onto a well-floured surface. Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic.
• Grease large bowl with a little additional olive oil. Place dough in bowl and turn to coat. Cover with plastic wrap. Let rise in a warm place for 1 1/2 hours, until doubled in size. Punch dough down.
• Roll out dough into a 20 x 8-inch rectangle on a lightly floured surface. Roll up from a short side. Fold ends under loaf and place seam side down in a greased 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for an additional hour.
• Brush top of loaf with the egg wash. Sprinkle with the remaining 1/4 cup cheese. Bake for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to rack. Cool.