Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium bowl, combine the butter, herbs, garlic, and cheese and mix until smooth. Slice the baguette in half lengthwise, then spread the butter mixture to your liking evenly on the cut sides of the baguette (any leftover mix can be frozen for up to 1 month). Place the baguette on the prepared baking sheet and bake for 15 minutes, until the cheese is bubbly and starting to brown on the edges. Slice, cool, and serve! Enjoy!
Time 2h30m Yield 1 cheese twist loaf Number Of Ingredients 9 Steps:
In a mixing bowl, combine the yeast, warm water, sugar, salt and 1-1/2 cups flour; beat well with an electric hand mixer. By hand, add in the egg, cheese, caraway seed and dry onion, and as much of the remaining flour as needed to make a soft dough. Knead on a floured surface or in a heavy-duty stand mixer for about 8-10 minutes. Transfer to a greased bowl; cover and let rise until doubled (about 1 hour and 15-20 minutes, could take more or less time). Punch down dough. Remove from bowl onto lightly floured board; cut into 2 strips, and twist. Transfer to a slightly greased cookie sheet; tuck in ends of dough slightly. Cover with a clean tea towel, and let rise until double in bulk. If desired mix one egg white with 1 teaspoon cold water, brush on bread then sprinkle with, dryed onion, caraway seeds or sesame seeds before baking. Bake at 350 degrees (convection oven preferably) for 30 minutes.
Time 4h Number Of Ingredients 13 Steps:
Whisk the warm buttermilk, warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. Add the butter, egg, salt, garlic powder, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle! Keep the dough in the mixer and beat on low speed for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.) Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.) Grease a 9×5 inch loaf pan. Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 9×15 inch rectangle (approximately). Sprinkle cheese all over the top, leaving a 1/2 inch border uncovered. Watch the video above to see exactly how I do this step. Tightly roll the dough into a 15-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half, cut side down, on top of the other half- forming an X. Tightly twist the two together. Pinch the outer edges to seal as best you can. If you have any leftover cheese, cut a few small squares and tuck into the dough as shown in the video above. This is optional and simply for extra cheesy pockets! Place in prepared loaf pan and cover with aluminum foil, plastic wrap, or a clean kitchen towel. (This step can get a little messy.) Allow the covered loaf to rest for 30 minutes. It will slightly rise during this time. Adjust the oven rack to the lower third position. Place a baking sheet on the lower rack to catch any cheese or butter that may drip down. Preheat the oven to 350°F (177°C). Whisk the melted butter, herbs, and garlic powder together. Drizzle or brush on top of dough. Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 45-55 minutes. If you find the top of the loaf is browning too quickly as it bakes, tent with aluminum foil. (I usually place foil on top after about 25 minutes.) Remove bread the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and cool loaf on the wire rack. Slice and serve. Cover and store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week. Leftover slices taste delicious when warmed in the microwave for 10 seconds.
Time 1h5m Yield 1 loaf (16 slices each). Number Of Ingredients 9 Steps:
In a large bowl, combine the flour, cheese, baking powder, garlic powder and dill. In another bowl, whisk the eggs, milk, oil and honey. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean (top will have an uneven appearance). Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Time 30m Yield 8 servings Number Of Ingredients 6 Steps:
Arrange a rack in the center of oven and preheat to 450 degrees F. Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes. Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making “pull-apart” garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet. Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool. Next, pour the white vinegar over the sliced red onion and let them sit awhile. This’ll take away a little of the crazy onion flavor and leave them with a nice sweetness. Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It’s the simple things in life! When you’re ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you’ll wind up with big pieces of roasted green chiles. For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar… a nice layer of roasted green chiles… a few red onion slices… and one more slice of provolone just to hold it all together. Top with the other slice of bread and spread the outsides with a good amount of butter. Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread!
Time 6m Yield 2 slices, 4 serving(s) Number Of Ingredients 6 Steps:
Cut loaf of bread in half down middle to have 2 long loaves. Crush clove of garlic in bowl with mayonnaise, salt, peeper, and cheese. Only need enough mayo to make cheese spreadable so I add more cheese Put oven on broil. Take two aluminum foil strips and put together to make a cookie sheet by taking all edges up. Put spread on evenly to loaves and put in broiler (could make into individual slices if prefer). broil for 3-5 minutes depending on thickness of bread. Keep watch to ensure it does not burn. Enjoy, excellent with spaghetti.
Time 1h20m Yield 6 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture. Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Time 30m Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Slice the French baguette in half lengthwise. In a medium bowl, mix the Monterey Jack cheese, Cheddar cheese, mayonnaise and chopped green onions. Spread the mixture evenly over the bread halves. Bake in the preheated oven 15 minutes, or until the cheese is melted.
Time 1h5m Yield 1 loaf (16 slices). Number Of Ingredients 9 Steps:
In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, whisk eggs and oil. Stir into dry ingredients just until moistened. Fold in zucchini, cheese and onion. , Pour into a greased 9x5-in. loaf pan. Bake at 375° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
More about “best ever cheese bread recipes”
Yield 2 servings Number Of Ingredients 7 Steps:
Preheat oven to 400°F (200°C). In a bowl, combine all of the ingredients except the baguette, and mix until smooth. Slice the baguette in half lengthwise, then spread the butter mixture evenly on both sides of the baguette. Place on a tray lined with parchment paper and bake for about 15 minutes, until cheese is bubbly and starting to brown on the edges. Slice, cool, then serve. Enjoy!
