Blueberry Cheddar Bread Recipes

BLUEBERRY BREAD I

Steps:

• Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
• Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
• Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

BLUEBERRY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
• Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

SAVORY CHEDDAR BREAD

Steps:

• Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. , Spread batter in a greased 8x4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted in center comes out clean.

CRANBERRY CHEESE BREAD

Steps:

• In a large bowl, combine the first six ingredients. Cut in shortening until crumbly. Combine the egg, cheese, orange juice and water. Make a well in the dry ingredients; stir in egg mixture just until moistened. Add the cranberries and the nuts., Pour into a greased 9x5-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.

BLUEBERRY CORNBREAD

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.

CRUSTY CHEDDAR BREAD

Steps:

• Sprinkle the yeast over the warm water and let stand 5 minutes.
• Gently stir to completely dissolve.
• With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg.
• Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk.
• Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese.
• Turn into the buttered dish.
• Let rise 30 to 40 minutes longer or until almost doubled in size.
• Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown.
• Brush the top with butter.

BLUEBERRY CHEDDAR BREAD

Steps:

• Preheat oven to 350. Grease a loaf pan OR round 1 1/2 quart baking dish and set aside.
• In a large bowl, combine flour, sugar, baking powder, soda, salt, orange rind and cheese and mix together.
• Add juice, melted butter and egg. Beat until smooth.
• Carefully fold in the blueberries.
• Pour into prepared pan.
• Bake in 350 degrees for 55 to 65 minutes or until bread tests done with toothpick and is firm.