Cheddar And Scallion Bread Recipes

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CHEDDAR AND SCALLION BREAD



Cheddar and Scallion Bread image

This came from the episode "Surf's Up" from the Food Network show Giada at Home. I haven't tried it yet, but I'm tweaking it a bit to serve my own ends (I'm not a fan of ciabatta bread).

Provided by JanieTeachGal

Categories     Breads

Time 16m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 7

8 ounces sharp cheddar cheese, grated
6 ounces butter (room temperature)
4 scallions, finely chopped
2 garlic cloves, chopped
kosher salt (to taste)
black pepper, freshly ground (to taste)
1 loaf bread (white or wheat)

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
  • Remove from oven and serve immediately.

BACON, CHEDDAR, AND SCALLION BREADS



Bacon, Cheddar, and Scallion Breads image

Categories     Bread     Mustard     Onion     Bake     Cheddar     Bacon     Winter     Caraway     Gourmet

Yield Makes 4 small loaves

Number Of Ingredients 14

3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
2 tablespoons sugar
1 cup finely chopped scallion
1 teaspoon freshly ground black pepper
1 1/4 teaspoons salt
1 1/2 teaspoons caraway seeds
1 pound lean bacon, cooked, drained, reserving 2 tablespoons of the fat, and crumbled
2 large eggs
1 1/2 cups milk
3 tablespoons Dijon-style mustard
3 tablespoons vegetable shortening, melted and cooled
2 cups coarsely grated extra-sharp Cheddar (about 1/2 pound)

Steps:

  • Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

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