Saveur Cheese Bread Recipes

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SIMPLY PERFECT HOMEMADE CHEESE BREAD (TWO WAYS)



Simply Perfect Homemade Cheese Bread (Two Ways) image

Delicious, soft cheese bread that can be filled with different cheese fillings - cheddar cheese and herb and Parmesan, Garlic and Herb. If you want to make two of the same loaves, simply double the filling amounts listed below. Makes 2 loaves.

Provided by Jennifer

Categories     Bread

Time 3h10m

Number Of Ingredients 13

6 1/2 cups unbleached bread flour ((can use all purpose, flour *see Note 1 below))
2 tsp fine salt (or a bit more, if using coarse kosher salt)
5 Tbsp white sugar (or 5 Tbsp brown sugar or 3 1/2 Tbsp. honey or agave nectar)
1 cup lukewarm water (about 95F (for even softer bread, you can use 1 cup water leftover from boiling potatoes, cooled))
1 cup plus 2 Tbsp milk or buttermilk (lukewarm, about 95F)
1 1/2 Tbsp regular instant yeast
1/4 cup unsalted butter (melted, or the same amount of vegetable/canola oil)
2 cups shredded sharp cheddar cheese
1/4 cup minced fresh herbs (parsley and chives are good choices or a heaping tablespoon of dried herbs)
1 1/2 cups Parmesan cheese (freshly grated)
1/2 tsp garlic powder (or about 2 tsp. minced fresh garlic)
1/4 cup minced fresh herbs (parsley works well, or a heaping tablespoon of dried herbs)
1/4 cup butter (at room temperature)

Steps:

  • In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you're using honey or agave, add with the liquid ingredients instead.
  • In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
  • Continue mixing the dough, adding more flour in very small increments, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
  • Transfer the dough to a lightly floured surface and knead for a couple of minutes, adding more flour only if the dough is sticking to your hands or the work surface, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip: I like to use an 8-cup glass measuring cup, so it's easy to see when it's doubled by the markings).
  • Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
  • Grease two 8-inch by 4-inch loaf pans and set aside.
  • Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
  • **If you are unclear about the shaping process for this bread, scroll up to the Recipe Video above this Recipe Card. You may wish to watch before starting the shaping process**
  • For the Cheddar and Herb Bread: spread the shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
  • For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
  • Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up all up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
  • Preheat oven to 350° F. (not fan assisted). Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° internal temperature in the centre.
  • Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow the loaves to cool for 1 hour before slicing. *Slicing hot or very warm bread will make for a gummy crumb, so resist the urge and let it cool :)

Nutrition Facts : Calories 237 kcal, Carbohydrate 28 g, Protein 9 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 397 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BEST CHEESE BREAD



Best Cheese Bread image

My husband and I often make a meal of bread and salad. We enjoy the garlic, dill and cheddar flavors in this savory bread. We think it's best served fresh from the oven.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices each).

Number Of Ingredients 9

3-3/4 cups all-purpose flour
2-1/2 cups shredded cheddar cheese
5 teaspoons baking powder
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
2 large eggs
1-1/2 cups whole milk
1/3 cup canola oil
3 tablespoons honey

Steps:

  • In a large bowl, combine the flour, cheese, baking powder, garlic powder and dill. In another bowl, whisk the eggs, milk, oil and honey. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean (top will have an uneven appearance). Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 245 calories, Fat 11g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 251mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.

SAVORY PARTY BREAD



Savory Party Bread image

It's impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. It's one of the best savory appetizers I've found. -Kay Daly, Raleigh, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 5

1 unsliced round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese
1/2 cup butter, melted
1/2 cup chopped green onions
2 to 3 teaspoons poppy seeds

Steps:

  • Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts in bread., In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until cheese is melted, about 10 minutes longer.

Nutrition Facts : Calories 481 calories, Fat 31g fat (17g saturated fat), Cholesterol 91mg cholesterol, Sodium 782mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.

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