CHEDDAR LOAVES
Swirls of cheddar cheese give these loaves an exquisite flavor. Try a slice or two for sandwiches, toasted for breakfast or served on the side with a Caesar salad -Agnes Ward Stratford, Ontario
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; knead in cheese. Divide dough in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 35-40 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 199 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 282mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
SIMPLY PERFECT HOMEMADE CHEESE BREAD (TWO WAYS)
Delicious, soft cheese bread that can be filled with different cheese fillings - cheddar cheese and herb and Parmesan, Garlic and Herb. If you want to make two of the same loaves, simply double the filling amounts listed below. Makes 2 loaves.
Provided by Jennifer
Categories Bread
Time 3h10m
Number Of Ingredients 13
Steps:
- In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you're using honey or agave, add with the liquid ingredients instead.
- In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
- Continue mixing the dough, adding more flour in very small increments, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
- Transfer the dough to a lightly floured surface and knead for a couple of minutes, adding more flour only if the dough is sticking to your hands or the work surface, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip: I like to use an 8-cup glass measuring cup, so it's easy to see when it's doubled by the markings).
- Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
- Grease two 8-inch by 4-inch loaf pans and set aside.
- Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
- **If you are unclear about the shaping process for this bread, scroll up to the Recipe Video above this Recipe Card. You may wish to watch before starting the shaping process**
- For the Cheddar and Herb Bread: spread the shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
- For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
- Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up all up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
- Preheat oven to 350° F. (not fan assisted). Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° internal temperature in the centre.
- Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow the loaves to cool for 1 hour before slicing. *Slicing hot or very warm bread will make for a gummy crumb, so resist the urge and let it cool :)
Nutrition Facts : Calories 237 kcal, Carbohydrate 28 g, Protein 9 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 397 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHEDDAR CHEESE BATTER BREAD
As a dairy farmer, I like to promote our products. This cheesy, golden loaf-a proven winner at our state fair-tastes wonderful either fresh from the oven or cooled and sliced. -Jeanne Kemper, Bagdad, Kentucky
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add cheeses, milk, sugar, butter, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Stir dough down; transfer to 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 375°. In a small bowl, combine egg white and water. In another bowl, combine topping ingredients. Brush loaves with egg white mixture; sprinkle with topping. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 155 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 266mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
CHEDDAR CROWN LOAF
Make and share this Cheddar Crown Loaf recipe from Food.com.
Provided by SLColman
Categories Yeast Breads
Time 2h25m
Yield 1 large loaf
Number Of Ingredients 10
Steps:
- Combine milk, water and 3 tablespoons margarine in a saucepan. Heat over low heat until liquids are very warm (120F to 130F degrees). Margarine does not need to melt.
- Place 6 cups flour, sugar, salt and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix about 1 minute. At speed 2, gradually add cheese then warm liquid mixture, about 30 seconds. Continue to mix at speed 2 until dough clings to hook, and starts to clean bowl, about 3 to 5 minutes.
- Continue on speed 2, add remaining flour, ½ cup at a time until dough loses stickiness clings to hook and cleans sides of bowl. Knead a little bit longer on speed 2 until dough is smooth and elastic. Stop kneading.
- Place in greased bowl, turning to grease top. Cover: let rise in warm place free from draft, until doubled in bulk, about 40 minutes.
- Punch dough down. Divide dough into 32 equal pieces. Shape each piece into a smooth ball. Arrange 16 balls in a well-greased 10-inch tube pan. Brush with melted margarine and sprinkle with half of the caraway seed. Arrange remaining balls of dough on top. Brush with melted margarine and sprinkle with remaining caraway seed. Cover: let rise in warm place, free from draft, until double in bulk, about 45 minutes.
- Bake at 375 degrees for 40 minutes or until done. Remove from pan and cool on wire rack. Best served warm.
SAVORY CHEDDAR BREAD
I often serve this cheddar bread along with bowls of steaming homemade soup. It helps warm my cattle-raiser husband and our two sons on chilly evenings up here in Canada. Baking for family and neighbors keeps me busy. Just yesterday, when he was here to check the herd, our veterinarian paid me quite a compliment. I served him some cinnamon buns I'd made-and, after tasting them, he said I should open my own coffee shop!
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 149 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 301mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
CHEESE LOAF
Use this loaf for breakfast, an addition to any meal, or just as a snack!
Provided by Janelle D.
Categories Bread Quick Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
- Stir together flour, baking powder, salt, and cheese in a large bowl. Mix in milk and melted butter. Stir to form a soft dough. Spoon dough into prepared pan.
- Bake in preheated oven, until a toothpick inserted in the center of the loaf comes out clean, about 34 to 40 minutes. Remove from pan to cool.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 31.1 g, Cholesterol 26.8 mg, Fat 9 g, Fiber 1 g, Protein 9.3 g, SaturatedFat 5.6 g, Sodium 448.7 mg, Sugar 1.9 g
More about "cheddar crown loaf recipes"
SAVORY CHEDDAR CHEESE BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (61)Calories 130 per servingTotal Time 3 hrs 40 mins
- Put all of the ingredients into the bucket of your bread machine in the order designated., Program the machine for basic bread, light crust setting.
- Press Start., Check the dough after about 10 minutes of kneading; it should have formed a cohesive ball, and be slightly sticky.
- Adjust its consistency with additional milk or flour, if necessary., Allow the machine to complete its cycle.
CHEDDAR CHEESE MEATLOAF | RICARDO
From ricardocuisine.com
5/5 (278)Calories 390 per servingCategory Main Dishes
CHEDDAR MEATLOAF RECIPE AND TANGY SAUCE - THE …
From thespruceeats.com
CARAMELIZED ONION CHEDDAR BREAD - PORT AND FIN
From portandfin.com
CHEESE BREAD (QUICK BREAD) - SPEND WITH PENNIES
From spendwithpennies.com
HOMEMADE CHEESE BREAD - EXTRA SOFT - SALLY'S BAKING …
From sallysbakingaddiction.com
CHEDDAR RECIPES: CHEESE STRAWS, SCONES, RAREBIT
From greatbritishchefs.com
CHEDDAR JALAPENO COUNTRY LOAF | RED STAR® YEAST
From redstaryeast.com
CHEDDAR RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHEDDAR ROLLS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
JALAPEñO-CHEDDAR SOURDOUGH BREAD | THE PERFECT LOAF
From theperfectloaf.com
CHEESE BREAD RECIPE (EASY QUICK BREAD) - BELLY FULL
From bellyfull.net
WHAT'S COOKING: CHEDDAR CROWN LOAF - AVERAGEBLOGGER.COM
From averageblogger.com
CHEDDAR CROWN LOAF - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
CHEDDAR CROWN LOAF - YOUTUBE
From youtube.com
CHEDDAR CROWN LOAF - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #breads #yeast
You'll also love