Time 2h25m Yield 18 slices, 18 serving(s) Number Of Ingredients 9 Steps:
Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour-cheese mixture and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with electric mixer or wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into two well greased 1 quart casseroles (or use 1 2-quart casserole or 18 muffin cups). Let rise until doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove from casserole(s) or muffin pan immediately and cool on wire racks.
Time 9h15m Yield 12 Number Of Ingredients 9 Steps:
Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole. Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.
Time 2h5m Yield 16 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. Grease 1-1/2 quart baking dish or two 9x5x3-inch loaf pans. (I used ungreased non-stick loaf pans.). Scald milk. (To scald, heat milk in non-stick saucepan until milk begins to stick to sides). Add sugar, salt, and butter; mix well. Set aside to cool until lukewarm. Pour WARM water into large bowl and add yeast; stir until dissolved. Add lukewarm milk mixture, cheese, and flour. Stir until well blended (about 2 minutes). Cover and place bowl in warm draft-free area until dough has risen to more than double in size (about 45 minutes). Stir batter down. Beat vigorously about 2-1/2 minutes. Pour batter into pan(s). Bake uncovered for about 1 hour. Cool slightly, then remove from pan and cool on rack. NOTES: Instructions from 1963 yeast pkg - “Dissolve 1 package yeast by stirring into WARM water (105-115 degrees), using amounts specified in recipe. Use dissolved yeast as directed.”.
Time 1h Yield 1 loaf (16 slices). Number Of Ingredients 9 Steps:
In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes., Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool., Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.
Time 55m Yield 12 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Cheddar cheese. Combine the flour and baking powder; stir into the batter alternating with the milk until smooth. Pour into the prepared pan. Bake for 45 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.
Time 2h15m Yield 12 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour and mustard. In small bowl, mix milk, melted butter and eggs until well blended. Add to flour mixture; mix well. Stir in 1 cup cheese. Pour batter into pan. Sprinkle with 1/4 cup cheese. Top with 1 tablespoon butter. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
More about “cheddar cheese casserole bread recipes”
Time 1h Yield 16 servings Number Of Ingredients 8 Steps:
Heat oven to 400°F. Mix dry ingredients in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese. Add combined egg and milk; stir just until moistened. Spoon into greased and floured 9x5-inch loaf pan. Bake 45 min or until toothpick inserted in center comes out clean. Cool in pan 5 min. Remove from pan to wire rack; cool completely.
