CHEESY RYE BREAD
Cheddar cheese is a flavorful addition to these country-style loaves. It's a fun change from plain rye bread.
Provided by Taste of Home
Time 1h5m
Yield 3 loaves (6 slices each).
Number Of Ingredients 11
Steps:
- In a saucepan over medium heat, bring water, cornmeal and salt to a boil; stir until thickened. Remove from the heat; stir in butter and molasses. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, rye flour and 1 cup all purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch the dough down. Turn onto a floured surface; knead cheese cubes into the dough. Divide into three portions; shape each portion into a 5-in. round loaf. , Sprinkle greased baking sheets with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator.
Nutrition Facts : Calories 231 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 371mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.
SWISS CHEESE RYE BREAD
A yeast-raised sourdough that includes rye flour and Swiss cheese, a favorite combination of mine. Prep time includes resting times.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 4h55m
Yield 1 1.5 lb loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the ingredients except cheese,.
- knead for 2 or 3 min, stretch and fold (letter style, top to bottom, bottom to top and from side to side without tearing) and place in oiled straight-sided clear container.
- Stretch and fold after 15 minutes, cover and rest for another 15 minutes. Stretch and fold once more and return to container.
- Cover container and place in fridge.
- When twice the volume (3 hours) lightly flatten, cover and allow to warrn about 1 hour.
- spread cheese on top and roll into desired shape.
- Preheat oven and an empty pan to 400F, adding water to the pan when oven is up to temperature.
- 45 minutes or until doubled in volume.
- bake for 12 min and rotate loaves, removing pan.
- bake for 15 min more until 205 internally.
- Cool on rack.
Nutrition Facts : Calories 186.9, Fat 5.3, SaturatedFat 3.2, Cholesterol 16.1, Sodium 374.1, Carbohydrate 26.4, Fiber 2.4, Sugar 0.4, Protein 8.5
SWISS CHEESE BREAD
The delicious taste of Swiss cheese fills every portion of this tasty bread. Perfect with a bowl of hot soup on a cold winter day. Full Recipe: http://www.rhodesbread.com/recipes/view/2275
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 55m
Yield 8
Number Of Ingredients 3
Steps:
- Combine rolls. Add both cheeses and work into the dough well.
- Form into a loaf and place in a sprayed 9x5-inch loaf pan.
- Cover with sprayed plastic wrap. Allow to rise to the top of the pan.
- Bake at 350°F for 35 minutes.
- Cover with foil after 25 minutes of baking to prevent over browning.
- Allow to cool a little before slicing.
Nutrition Facts : Calories 502.5, Fat 15.8, SaturatedFat 6.6, Cholesterol 30, Sodium 743.3, Carbohydrate 68.6, Fiber 2.6, Sugar 7.5, Protein 21.3
GOURMET GRILLED CHEESE ON RYE
Savory grilled cheese with a little extra decadence. In my family, we all have different tastes. This recipe is to my liking, but please feel free to experiment with different types of cheese and seasonings.
Provided by spatulove
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat grapeseed oil in a large skillet over medium heat; saute onion until softened and slightly browned, 5 to 10 minutes. Transfer onion to a small bowl, reserving the oil in the skillet.
- Lightly brush each bread slice with grapeseed oil from the skillet and season with salt and pepper. Arrange half the bread slices, oil-side down, in the skillet. Top each bread slice with 1 slice Gouda cheese, 1 slice provolone cheese, artichoke hearts, and onion; top with remaining bread slices, oil-side up.
- Cook sandwiches until bread is browned and crispy and cheeses are melted, about 4 minutes per side. Slice each sandwich in half to serve.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 34.3 g, Cholesterol 51.5 mg, Fat 24.6 g, Fiber 4.2 g, Protein 20.1 g, SaturatedFat 10.8 g, Sodium 969.8 mg, Sugar 3.8 g
GRILLED SWISS & TOMATO ON RYE
This was a frequently ordered sandwich, even though it was not on the menu, at the grill at Memorial Hospital in Belleville. When working night shift, my husband and I ate our fair share of these tasty sandwiches. I think the secret to this recipe is LOTS of salted butter on the bread prior to grilling! If you like, feel free to add light sprinkle of sea salt and some cracked black pepper on the tomato when you are making the sandwich (as many swiss cheeses are low sodium). Sometimes I add pickles into the sandwich before grilling too :)
Provided by januarybride
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat pan to med-high.
- Dip one side of one piece of bread in the butter and place it butter side down in pan.
- On top, add 1 slice of cheese, 1 tomato slice, then 1 more slice of cheese.
- Dip another slice of bread (one side only) in the butter and place on top of the sandwich with butter side up.
- Make the next sandwich the same way.
- Grill to your liking (we usually do 2-3 minutes on each side because we prefer them lightly toasted).
Nutrition Facts : Calories 534.2, Fat 35, SaturatedFat 21.3, Cholesterol 97.3, Sodium 683, Carbohydrate 34.7, Fiber 4, Sugar 3.7, Protein 20.9
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