Zesty Cheese Bread Recipes

Steps:

• In a small bowl, combine the butter, garlic powder and cayenne. Spread over cut sides of bread; sprinkle with cheese. Place on an ungreased baking sheet. , Bake at 350° for 9-11 minutes or until cheese is melted. Cut into slices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
• Roll dough out into a large rectangle on a flat work surface. Brush with 3 tablespoons melted butter and sprinkle with cornmeal. Flip dough over and scatter mozzarella cheese, Mexican cheese blend, and 1 cup Cheddar cheese on top. Fold the dough in half and press edges together with your fingers to seal.
• Brush remaining 1 tablespoon butter over dough and lightly sprinkle with Parmesan cheese, 1 tablespoon Cheddar cheese, dried parsley, garlic powder, and onion powder. Make shallow cuts 1 inch apart across the top with a knife, so that you can easily pull the bread apart after baking.
• Bake in the preheated oven until bread is golden brown and cheese is bubbly about 25 minutes. Cool 5 minutes before pulling strips apart.

Steps:

• Move oven rack about 2 notches but not too close to the top.
• Heat oven to 375 degrees.
• Spray cookie sheet with non-stick cooking spray.
• Place dough on cookie sheet and spread around with hands to form a 16 x 6 inch rectangle.
• Sprinkle chiles and shredded cheese on the dough leaving a 1 inch border around the entire rectangle.
• Bring the long sides up over the cheese and pinch the dough along the center to seal. Also pinch each end to seal.
• Sprinkle top with garlic powder and grated Parmesan cheese.
• Bake for 15-17 minutes or until golden brown.
• Cool about 10 minutes and then slice and serve.

Steps:

• Take the cheese out of the refrigerator when you start the recipe to ensure that it comes to room temperature by the time you need it. Cold cheese will retard rising. Plan ahead: The dough needs to rise for several hours before baking. 1. FOR THE BREAD: Whisk flour, sugar, yeast, pepper flakes, and salt together in bowl of stand mixer. Whisk warm water, eggs and yolk, and melted butter together in liquid measuring cup. Add egg mixture to flour mixture. Fit mixer with dough hook and knead on medium speed until dough clears bottom and sides of bowl, about 8 minutes. 2. Transfer dough to unfloured counter, shape into ball, and transfer to greased bowl. Cover with plastic wrap and let rise in warm place until doubled in size, 1 1/2 to 2 hours. 3. Grease 9-inch round cake pan. Transfer dough to unfloured counter and press to deflate. Roll dough into 18 by 12-inch rectangle with long side parallel to counter's edge. Distribute Monterey Jack and provolone evenly over dough, leaving 1-inch border around edges. Starting with edge closest to you, roll dough into log. Pinch seam and ends to seal, then roll log so seam side is down. Roll log back and forth on counter, applying gentle, even pressure, until log reaches 30 inches in length. If any tears occur, pinch to seal. 4. Starting at one end, wind log into coil; tuck end underneath coil. Place loaf in prepared cake pan and cover loosely with clean dish towel. Let rise in warm place until doubled in size, 1 to 1 1/2 hours. Adjust oven rack to lower-middle position and heat oven to 350 degrees. 5. FOR THE TOPPING: Brush top of loaf with egg, then sprinkle with pepper flakes. Place cake pan on rimmed baking sheet. Bake until loaf is golden brown, about 25 minutes. Rotate loaf, tent with aluminum foil, and continue to bake until loaf registers 190 degrees, 25 to 30 minutes longer. 6. Transfer pan to wire rack and brush bread with butter. Let cool for 10 minutes. Run knife around edge of pan to loosen bread. Slide bread onto wire rack, using spatula as needed for support. Let cool for 30 minutes before slicing. Serve warm.

Steps:

• In a large bowl or stand mixer, mix together water, yeast, sugar.
• Add in flour and salt.
• Mix with a dough hook until it comes away from the sides of the bowl - add more flour if necessary.
• Knead by hand or with dough hook for about five minutes.
• Cover the dough ball with oil, place in a bowl, cover with plastic, and let rise at room temperature 30-45 minutes.
• Preheat oven to 400 degrees
• Grease 9×13 glass baking dish with butter
• Press the dough into the pan
• Spread the softened butter over the top of the dough
• Spoon the minced garlic evenly over the top of the butter to make the garlic butter topping.
• Sprinkle cheese over the top
• Sprinkle Italian seasoning over the top
• Cover with tin foil and bake for 15 minutes.
• Remove tin foil and bake for another 10 minutes.

Steps:

• Preheat oven to 350 degrees. In a small microwave-safe bowl, combine butter, olive oil, garlic, scallion, thyme, oregano, and crushed red pepper. Melt in microwave on high, about 1 minute.
• Halve baguette lengthwise; place on baking sheet. Brush cut sides with mixture; sprinkle with Gruyere and Parmesan. Season with salt and pepper. Bake until cheese is melted and golden, 12 to 15 minutes. To serve, slice each half crosswise into 5 pieces.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan and set aside.
• Mix flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, Italian seasoning, and Cheddar cheese together in a large bowl. Whisk in half-and-half cream, milk, and vegetable just until blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.