SOURDOUGH CHEESE BREAD
A very rich, gooey appetizer, but wonderful for football Sundays!
Provided by LISA FRIEND
Categories Appetizers and Snacks
Time 45m
Yield 35
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Cut a checkerboard pattern into the sourdough bread round by cutting 5 or more slices about 1 inch apart into the sourdough bread round with a serrated knife, taking care not to cut all the way through the loaf. Rotate the bread a quarter turn, and cut 5 or more slices going the other way, to finish the checkerboard pattern. The slices will still be attached at the bottom.
- Melt the butter over low heat in a saucepan, and stir in the mustard, lemon juice, poppy seeds, seasoned salt, and onion until the mixture is well combined. Place the bread loaf onto the prepared baking sheet, and carefully pour the butter mixture all over the bread, including in the cracks between squares, letting the butter mixture soak into the bread. Stuff slices of Swiss cheese into the spaces between the bread squares.
- Bake in the preheated oven until the cheese is melted and bubbling, and the loaf is browned, about 30 minutes. To serve, let guests pull the bread apart into individual squares.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 11.9 g, Cholesterol 25.7 mg, Fat 9.3 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 5.7 g, Sodium 240.9 mg, Sugar 0.7 g
SOURDOUGH CHEESE BREAD (BREAD MACHINE)
A delicious cheese bread with that sourdough tang we all love. Made in a bread machine. I used the French Bread setting on my machine to allow the sourdough yeast a little more time to "work".
Provided by Oldman437
Categories Bread Machine
Time 16m
Yield 1 Loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients according to machine manufacturer's directions. Set on French bread, light crust setting, 1 ½ pound loaf setting. Press start. Let cool 1 hour on cake rack before slicing.
- 0.
Nutrition Facts : Calories 179.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 8.9, Sodium 402.9, Carbohydrate 30.9, Fiber 1.2, Sugar 2, Protein 6.2
BEST BREAD MACHINE SOURDOUGH
This recipe gives a slightly dense bread with a slightly chewy crust and a little tang from the sour dough, depending entirely on your sourdough. A "San Francisco" sourdough starter is appropriate for this recipe.
Provided by todgeimer
Categories Sourdough Breads
Time 3h15m
Yield 1 Two Pound Loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Put first 4 ingredients in bread machine and stir gently. (yes, this works...).
- Let sit for about 10 minutes. Starter should start to bubble a little.
- Add flour, then spread oil and salt evenly over the flour.
- Select basic course or following custom settings if your bread maker has them:.
- Custom settings for Zojirushi BB-CEC20: Preheat - 20 Minutes ( I start cycle after mixing first four ingredients then add remaining three ingredients after ten minutes), Knead - 20 minutes, Rise1 - 40 minutes, Rise2 - 40 minutes, Rise3 - OFF, Bake - 58 minutes Medium or Dark crust setting ( I use medium), Keep warm - OFF.
- Check a few minutes into kneading and add flour or water as needed to get a just slightly tacky dough that sticks to your fingers like a strong post it note and stretches smoothly without tears when kneading. Sourdough bread dough is a little gloopier then regular white bread.
- See directions for making a starter or order a starter online.
- Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.
BREAD MACHINE CRUSTY SOURDOUGH BREAD
This sourdough bread machine recipe has unraveled the closely guarded secret to great sourdough bread and made it "bread machine easy." How do you make sourdough bread? Especially one with such a delicious crust? The sourdough starter should be made at least 1 week before you make the bread and then kept cool in the refrigerator until ready to use. Use the starter once a week or stir in 1 teaspoon sugar, and after using, replenish or "feed it" according to our directions. This sourdough bread recipe for the bread machine will create a tangy, sour flavor that only gets better as you regularly replenish your sourdough starter.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 12
Number Of Ingredients 9
Steps:
- Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.
- Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).
- Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
- Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.
Nutrition Facts : Calories 165, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 300 mg
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