BASIL CHEESE LOAF
This is an adopted recipe that I've not yet had the chance to try, though I think it looks wonderful. Reviews by anyone who tries it, especially before I do, will be appreciated. Prep time includes 24 hr chilling time.
Provided by spatchcock
Categories Spreads
Time P1D
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine the cream cheese and Roquefort in a bowl.
- Mix until smooth.
- Set aside.
- Combine the spinach, parsley, basil and garlic in a bowl of a food processor.
- With the motor running, slowly drizzle the oil through the food tube.
- Continue processing until smooth.
- Transfer the mixture to a bowl.
- Add walnuts and Parmesan and mix well.
- Line a 5-½-x2-½-loaf pan with plastic wrap, leaving extra wrap to hang over the sides.
- Spread 1/3 of the cheese mixture evenly.
- Next, spread ½ of the pesto mixture and arrange a layer of the sun dried tomatoes on top.
- Repeat the cheese, pesto and tomato layers.
- Finish with the remaining 1/3 cheese mixture.
- Wrap and refrigerate for 24 hours.
- TO SERVE: Allow the loaf to come to a room temperature about 30 minutes.
- Invert it onto a platter and provide a cheese-slicing knife.
- Have a basket of crackers and bread close by.
Nutrition Facts : Calories 2250, Fat 214.7, SaturatedFat 86.8, Cholesterol 373.5, Sodium 3439.2, Carbohydrate 30.7, Fiber 8.6, Sugar 7.9, Protein 64.9
TOMATO BASIL BREAD
This round breads' chewy crust pairs well with a steaming mug of soup. The pretty color and robust flavor are great conversation starters. -Darlene Hoefs, Schofield, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 3-5 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; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour. , With a sharp knife, cut a large "X" in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 121 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 40mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
TOMATO BASIL BREAD - BY HAND OR BREAD MACHINE
This breads' chewy crust pairs well with a steaming mug of soup. The pretty color and robust flavor are a great pairing with chicken or turkey cold cuts or a summer tomato sandwich. I use this basic recipe in my bread machine using the dough cycle; following my bread machines instructions. I then bake it in the oven. I also omit the red pepper flakes and, at times, omit the Parmesan cheese and replace it with an additional 1/4 cup of flour. Be careful and add additional flour a little at a time depending on the humidity in your kitchen.
Provided by Brandess
Categories Yeast Breads
Time 37m
Yield 1 Loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 3-5 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; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
- With a sharp knife, cut a large "X" in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.
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