Golden Cheesy Bread Recipes

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GOLDEN SWEET CORNBREAD



Golden Sweet Cornbread image

If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.

Provided by bluegirl

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 egg
1 cup milk
⅓ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  • In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g

KETO GARLIC CHEESE BREAD (PULL APART!)



Keto Garlic Cheese Bread (Pull Apart!) image

An easy keto cheese bread recipe with gooey cheese pulls and 3g net carbs! Make this low carb keto garlic cheese bread with almond flour or coconut flour.

Provided by Maya Krampf

Categories     Appetizer     Bread

Time 35m

Number Of Ingredients 12

3 cups Mozzarella cheese ((shredded))
2 oz Cream cheese ((cut into cubes))
1 1/2 cups Wholesome Yum Blanched Almond Flour
2 large Eggs
1/2 tbsp Baking powder
1 packet Active dry yeast ((2 1/4 tsp))
1/4 cup Water ((lukewarm))
1 tsp Inulin powder
2 tbsp Unsalted butter ((melted))
1/2 tsp Italian seasoning
1/2 tsp Garlic powder
1 1/2 cups Mozzarella cheese ((shredded))

Steps:

  • Preheat the oven to 350 degrees F (176 degrees C). Line a baking sheet with parchment paper.

Nutrition Facts : Calories 238 kcal, Carbohydrate 5 g, Protein 15 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 40 mg, Sodium 31 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

GARLIC CHEESY BREAD



Garlic Cheesy Bread image

Some garlic breads taste more like buttered toast. Not this one - the fresh garlic flavor really comes through. Parmesan cheese on top turns golden brown in the broiler. I enjoy the crunch of the crisp crust. -Gina Squires, Salem, Oregon

Provided by Taste of Home

Time 10m

Yield 12 servings.

Number Of Ingredients 5

1/2 cup butter, softened
4 garlic cloves, minced
1/4 teaspoon dried oregano
1 loaf (1 pound) French bread, halved lengthwise
3 tablespoons grated Parmesan cheese

Steps:

  • In a small bowl, combine the butter, garlic and oregano; spread on cut sides of bread. Sprinkle with Parmesan cheese. Place on an ungreased baking sheet. Broil for 3 minutes or until golden brown. Slice and serve hot.

Nutrition Facts : Calories 178 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 331mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

HOMEMADE CHEESE BREAD - EXTRA SOFT



Homemade Cheese Bread - Extra Soft image

You only need a handful of basic ingredients to make homemade cheese bread. This soft buttery yeasted bread is twisted up with cheddar cheese, but you can use any cheese variety you love. Bake the bread in a loaf pan, then slice it to reveal the 2 cups of swirled cheese inside. See recipe notes for make ahead and freezing instructions.

Provided by Sally

Categories     Bread

Time 4h

Number Of Ingredients 13

1/2 cup (120ml) buttermilk, warmed to about 110°F
1/3 cup (80ml) water, warmed to about 110°F
2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
2 Tablespoons (25g) granulated sugar
5 Tablespoons (72g) unsalted butter, melted + slightly cooled
1 large egg, at room temperature
1 teaspoon salt
3/4 teaspoon garlic powder
3 cups (390g) bread flour (spoon & leveled)*
2 cups (250g; 8 ounces) shredded cheddar cheese (see note)
2 Tablespoons (30g) unsalted butter, melted
2 teaspoons chopped fresh parsley (or your favorite dried or fresh herb)*
1/4 teaspoon garlic powder

Steps:

  • Whisk the warm buttermilk, warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
  • Add the butter, egg, salt, garlic powder, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
  • Keep the dough in the mixer and beat on low speed for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
  • Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  • Grease a 9×5 inch loaf pan.
  • Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 9×15 inch rectangle (approximately). Sprinkle cheese all over the top, leaving a 1/2 inch border uncovered.
  • Watch the video above to see exactly how I do this step. Tightly roll the dough into a 15-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half, cut side down, on top of the other half- forming an X. Tightly twist the two together. Pinch the outer edges to seal as best you can. If you have any leftover cheese, cut a few small squares and tuck into the dough as shown in the video above. This is optional and simply for extra cheesy pockets! Place in prepared loaf pan and cover with aluminum foil, plastic wrap, or a clean kitchen towel. (This step can get a little messy.)
  • Allow the covered loaf to rest for 30 minutes. It will slightly rise during this time.
  • Adjust the oven rack to the lower third position. Place a baking sheet on the lower rack to catch any cheese or butter that may drip down. Preheat the oven to 350°F (177°C).
  • Whisk the melted butter, herbs, and garlic powder together. Drizzle or brush on top of dough.
  • Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 45-55 minutes. If you find the top of the loaf is browning too quickly as it bakes, tent with aluminum foil. (I usually place foil on top after about 25 minutes.) Remove bread the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and cool loaf on the wire rack.
  • Slice and serve. Cover and store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week. Leftover slices taste delicious when warmed in the microwave for 10 seconds.

CHEDDAR CHEESE BREAD



Cheddar Cheese Bread image

This bread is pure cheese; rich and aromatic. A tender and savory delight.

Provided by Heather

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 12

Number Of Ingredients 8

1 (.25 ounce) package active dry yeast
3 cups bread flour
¼ cup dry milk powder
1 tablespoon butter, softened
1 teaspoon salt
2 tablespoons white sugar
1 ¼ cups warm water
1 ½ cups shredded sharp Cheddar cheese

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread setting; press Start.

Nutrition Facts : Calories 84.2 calories, Carbohydrate 3.8 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 3.6 g, Sodium 302 mg, Sugar 3.5 g

GOLDEN CHEESE YEAST BREAD



Golden Cheese Yeast Bread image

My husband, Mark, and I wanted a causal wedding and decided on a cold plate buffet supper. This fun cheesy bread baked by my mom was a special addition.

Provided by Taste of Home

Time 45m

Yield 2 loaves (16 slices each).

Number Of Ingredients 7

6 to 7 cups all-purpose flour
2 cups shredded cheddar cheese
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups warm whole milk (120° to 130°)
1 large egg

Steps:

  • In a large bowl, combine 3 cups flour, cheese, sugar, yeast and salt. Add milk and egg; beat on low speed until smooth. 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. Divide in half and shape into two loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 127 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 200mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

GOLDEN CHEESY BREAD



GOLDEN CHEESY BREAD image

Categories     Bread

Number Of Ingredients 14

1 cup lukewarm water
4 tablespoons unsalted butter, softened
1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour
1 tablespoon sugar
1/4 cup dry (powdered) milk
2 teaspoons garlic powder
1/2 teaspoon dried oregano
1 1/4 teaspoons salt
3/4 teaspoon onion powder
2 1/2 teaspoons instant yeast
Filling/Topping
1 1/3 cups shredded cheddar cheese
2 1/2 tablespoons unsalted butter, melted

Steps:

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the water, butter, all-purpose flour, whole wheat flour, sugar, dry milk, garlic powder, oregano, salt, onion powder and yeast. Mix until the ingredients come together and form a rough dough. Switch to the dough hook and knead on low speed for about 7 minutes, or until the dough is soft and smooth. The dough will be tacky, that's fine. Spray a large bowl with cooking spray. Add the dough to the bowl, turning to coat, then cover with plastic wrap. Let the dough rise for 1 1/2 to 2 hours, or until very puffy. Remove the dough from the bowl to a lightly greased work surface and press gently to deflate. Divide the dough into about 64 small pieces of roughly the same size. Spray a 9 x 5-inch loaf pan with cooking spray. Line the bottom with parchment paper and spray the parchment with cooking spray too. Put 16 pieces of dough into the bottom of the prepared pan. Distribute 1/3 cup of the shredded cheese over the dough pieces then brush with some of the melted butter. Repeat until completed. When you finish the final layer, brush the dough with the butter, but don't sprinkle with the final 1/3 cup of cheese. Cover the pan with plastic wrap, and let the bread rise for about 30 to 60 minutes, or until it's just barely risen above the rim of the pan. Meanwhile, preheat the oven to 350 F. Bake for 35-40 minutes. If the top of the bread is browning too quickly, you can tent with aluminum foil. Remove the bread from the oven, and run a knife along the edges of the pan to loosen it. Let rest for 2 minutes, then turn the bread out of the pan onto a rimmed baking sheet. With the bread right side up, distribute the last 1/3 cup of cheese over the top. Return to the oven for about 2 minutes, or until the cheese starts to melt. Remove from the oven and serve warm.

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