HAM & CHEESE PULL-APART BREAD RECIPE BY TASTY
Here's what you need: unsalted butter, French's Dijon Mustard, italian bread loaf, monterey jack cheese, deli ham, gruyère cheese, fresh parsley
Provided by Tayo Ola
Categories Snacks
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190 C).
- In a small bowl, combine French's Dijon Mustard and softened butter.
- Using a serrated knife, cut ¾-inch (2 cm) slices in the bread without cutting all the way through so the bottom of the loaf stays intact (similar to a Hasselback potato).
- Using about half the mixture, brush dijon butter between each bread slice. Reserve the rest of the butter for later.
- Stack a slice of ham on top of a slice of cheese, fold stack in half, and wedge it in between each bread slice so the cheese is against the bread. Repeat with remaining cheese and ham slices.
- Brush remaining dijon butter over loaf and top with shredded Gruyère.
- Wrap loaf in aluminum foil. Bake for 15 minutes, then unwrap the foil and bake for another 5 minutes. Remove from oven, garnish with chopped parsley, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 588 calories, Carbohydrate 26 grams, Fat 38 grams, Fiber 1 gram, Protein 34 grams, Sugar 3 grams
TEAR-AND-SHARE CHEESE & GARLIC ROLLS
Enjoy this cheesy garlic tear-and-share bread at a family dinner. It's perfect for feeding a crowd at a barbecue, or as a side dish to a hearty casserole
Provided by Lulu Grimes
Categories Side dish
Time 1h20m
Yield Makes 20
Number Of Ingredients 9
Steps:
- Heat 280ml water in a saucepan for a minute until warm but not too hot to stick your finger in (don't burn yourself!). Remove from the heat, then add 50g butter. Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or a tabletop mixer. Add the warm water and beat to make a soft dough. Knead for 10 mins by hand, or 5 mins in a mixer, until the dough feels stretchy and smooth. Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise for 1½-2 hrs, or until doubled in size.
- Brush a large baking tray with oil and scatter over the polenta. Knock the air out of the dough. Pinch off small pieces (about the size of a walnut), then roll each piece into a ball and put on the baking tray. Leave a little space between each dough ball.
- Heat oven to 180C/160C fan/gas 4. Cover the tray with oiled cling film, then prove for 30 mins-1 hr until the dough has doubled in size and the balls are touching. Mix the remaining butter with the garlic. When the rolls are ready to cook, brush the tops with the garlic butter and scatter with the cheeses. Bake for 25-30 mins until the dough balls are cooked through. Leave to cool for 5 mins, then serve.
Nutrition Facts : Calories 150 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CHEDDAR CHIVE BREAD
"THIS BREAD is the perfect accompaniment to a piping-hot bowl of chili. In addition to a garnish of cheddar cheese on the chili, which Mom often added, we had her wonderful bread, chock-full of cheese flavor. Sometimes I'll make the dough into rolls or soft breadsticks."
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the cheese, chives, butter, sugar, salt, thyme and 3 cups flour. Beat on medium for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves and place in greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on a wire rack.
Nutrition Facts : Calories 139 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 189mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
HAM AND CHEESE QUICK BREAD
This savory loaf is delicious served slightly warm, or toasted the next day and lightly buttered or topped with egg salad for a festive lunch or snack.
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
- Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
- Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.
CHEESE & CHIVE BREAD
Found this in an aussie bbq cookbook, makes a great alternative to garlic bread, mixture is also good spread on a foccacia and then baked.
Provided by Mandy
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Thoroughly mix butter & cream cheese, add remaining ingredients and mix well.
- Slice bread into 2cm slices without cutting all the way through.
- Spread both sides of each bread slice with butter mixture.
- Wrap in foil and heat through in the oven or on the BBQ for 20-30 minutes.
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