Cream Cheese And Chive Bread Recipes

CHIVE-CHEESE CORNBREAD

Steps:

• In a large bowl, combine cornmeal, flour, sugar and baking powder. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives. , Pour into a greased 13x9-in. baking pan. Bake at 400° until golden brown, about 18 minutes. Cut into strips; serve warm.

CREAM CHEESE, GARLIC, AND CHIVE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
• Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
• Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

CREAM CHEESE GARLIC SPREAD

Steps:

• Beat cream cheese, garlic powder, and chives together in a bowl until smooth.

SOUR CREAM CHIVE BREAD

Steps:

• In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

CHEESE & CHIVE BREAD

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.

CREAM CHEESE AND CHIVE BREAD

Steps:

• add all ingredients to bread machine in this order.
• bake on sweet cycle.

CHEESE, CHIVE & HAM TEAR-AND-SHARE BREAD

Steps:

• Pour the milk into a pan and add the sugar and butter. Warm gently, swirling the pan until the butter has melted. Set aside until lukewarm.
• Tip the salt, mustard, flour and yeast into a large mixing bowl and stir. Make a well in the centre, then pour in the beaten eggs and milk mixture. Swiftly mix with a wooden spoon to make a rough dough, then tip onto a lightly floured surface and knead for 10-15 mins until elastic and springy. Alternatively, knead in a stand mixer for 7-10 mins using the hook attachment. Lightly oil a large mixing bowl. Put the dough in the bowl and cover loosely with a tea towel. Leave in a warm place for 1½-2 hrs or until doubled in size.
• Knock the dough back on a lightly floured surface by lightly punching and briefly kneading it. Sprinkle over half the cheese, all of the chives and all the ham. Knead the dough until the ham and cheese are well distributed. Divide the dough into 18 equal-sized balls. Pinch the bottoms to create uniform, round balls. Line a baking sheet with baking parchment and draw a 25cm round template on the parchment (a large dinner plate works well for this). Arrange the dough balls in concentric circles in the circle you have drawn. Fill each gap with another scattering of cheese. Cover lightly. Leave for 1-1½ hrs or until the dough is risen.
• Heat the oven to 200C/180C fan/gas 6. Beat the remaining egg and use to lightly brush the dough balls. Sprinkle over most of the remaining cheese, then bake for 25 mins. Sprinkle over the last of the cheese and bake for 5 mins more. Leave to cool a little before serving warm.

SOURDOUGH WITH CHEESE AND CHIVE

Steps:

• Weigh water in a bowl on some scales and add a spoonful of the starter and make sure it floats, this is called the float test. if it floats then its nice and active and ready to make this loaf with. If not feed your starter and wait four hours and try again.
• Add the flours with the water and starter and mix together into a messy shaggy dough, cover and leave for 15 to 30 minutes (if can be left up to an hour if you are busy)
• Add the salt, and chosen add ins and knead in for 5 minutes until combined. You can fold it in by hand or quickly mix in a stand mixer for a dough hook for 2 minutes minutes. I find kneading evenly distributes the salt and add ins, and makes the dough easier to handle.
• Cover the dough and leave to relax for 20 minutes, then add the two tbsp of extra water and fold in by hand by lifting corners of the dough and folding it in on its self until combined.
• Once the dough has been mixed, cover and leave for 4 hours or until risen. During this time stretch and fold the dough a 4 times over that time period. Do this gently by picking up one corner of the dough and lifting it to stretch it and fold it into the centre of the bowl, then turn the bowl and fold again, do four folds and cover the bowl again, As the dough had some kneading at the beginning if you forget to do one of the stretches don't panic. The stretching helps build gluten and will help with the structure of the loaf.
• After four hours the dough should have risen and be nice and puffy. This can take longer in the colder months and could take 5-6 hours.
• Once dough has risen, tip out on to a floured surface, and form into a ball, i do this by pulling the edges of the dough into the centre, then i pinch braid the seam together, turn it over and pull the ball of dough over the work surface towards, causing tension making the dough form a tight ball. I do this for a minute until a nice tight ball is formed. Add flour to the top of the dough and leave for 10 minutes to rest while you prep the basket.
• Flour the basket well, i do this by adding a mix of white flour and rice flour, but white flour is fine. For the pressed flower effect, place flowers and herbs in the basket, for whole flowers place them face side down so when the loaf is tipped out they will be facing the right way.
• Then place the dough in the basket seam side up on top of the flowers, cover with plastic wrap and leave to rise in the fridge over night for 12 hours, or leave to rise at room temp until risen again, approx four hours. (I find scoring a lot more successful with a chilled loaf) if you want to rise it at room temp. once risen, pop it in the fridge for one hour before baking.
• Place a lidded cast iron pot, casserole dish, or dutch oven in the oven and preheat to 230c 445f gas 9
• Once the oven has reached the temperature, tip the dough out onto a piece of baking paper, (i find scrunching a piece of baking paper up and running it under the tap and then squeezing the water softens it and makes it easier to shape). you can cut the paper to size instead if you wish. slash the dough with a blade at a 45 degree angle then carefully remove the lid (it will be very hot) and place the bread in and put the lid back on and bake for 25 minutes, remove lid and bake uncovered for a further 8 minutes.Leave for 2 minutes them carefully lift out of the pan and cool on a rack. Leave for 1 hour before slicing.