Savory Cheese Bread Recipes

SAVOURY CHEESE MUFFINS

Steps:

• Preheat oven to 180C/350F (standard) or 160C/320F (fan).
• Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
• Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
• Whisk Dry ingredients in a bowl.
• Whisk Wet ingredients in a separate bowl.
• Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
• Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
• Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
• Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!

NO YEAST CHEESE, GARLIC AND HERB BREAD

Steps:

• Preheat oven to 180C/350F.
• Grease a bread tin (21 x 11 cm / 8" x 4") or small cake tin with butter.
• Mix the herbs and olive oil in a small bowl.
• Sift the Dry Ingredients into a bowl.
• Combine the Wet Ingredients into a bowl and whisk to combine.
• Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
• Pour 1/3 of the batter into the bread tin. Dollop half the herbs across the top then use a knife to "swirl" it into the batter up and down, and also turning the batter over (refer photo below).
• Use half the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.
• Pour the remaining batter over the top. Dollop and swirl the remaining herbs, then randomly wedge in the remaining cheese, pushing most of it below the surface of the batter. Even out the surface.
• Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 15 to 20 minutes (total baking time of 45 to 50 minutes). Check to make sure the centre is cooked by inserting a skewer - it should come out clean.
• Turn the bread out onto a cooking rack. Allow to cool for at least 10 minutes before cutting.

SAVORY CHEDDAR BREAD

Steps:

• Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. , Spread batter in a greased 8x4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted in center comes out clean.

CHEDDAR CHEESE BREAD

Steps:

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

SAVORY CHEESE AND CHIVE BREAD

Steps:

• Center a rack in the oven; preheat oven to 350°; generously butter an 8 x 4 1/2 x 2 3/4-inch loaf pan (a Pyrex pan is perfect; if your pan is larger, go ahead and use it, but your loaf will be lower and you'll have to check it for doneness a little earlier).
• Whisk the flour, baking powder, salt, and white pepper together in a big bowl.
• Put the eggs in another bowl and whisk for about 1 minute, until they are foamy and blended; whisk in the milk and olive oil.
• Pour the wet ingredients over the dry ingredients and , using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together; there is no need to be energetic (beating the dough toughens it); nor do you need to be very thorough, just stir until all the dry ingredients are moistened.
• Stir in the cheese, grated and cubed, the herbs, and walnuts (you will have a thick dough).
• Turn the dough into the prepared pan and even the top with the back of the spatula or spoon.
• Bake for 35-40 minutes or until the bread is golden and a slender knife inserted into the center comes out clean.
• Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over the rack; invert and cool right side up.
• Dorie suggests if serving with drinks/wine--cut bread into 8 slices, about 1/2 inch thick, and cut the slices into strips or cubes.
• Well wrapped, the loaf will keep for about 2 days at room temperature or for up to 2 months in the freezer (thaw in the wrapper).
• **This is not a very moist loaf--it is not meant to be--so it may seem a little dry after a couple of days; it is good to toast the slices.

SAVORY HERB AND CHEDDAR SQUASH BREAD

Steps:

• Preheat oven to 350°F. Grease a regular size loaf pan and set aside.
• In a large bowl stir together the flour, baking powder, salt, baking soda and garlic powder. Add in the shredded squash, cheddar cheese, green onions and dill, stirring to fully combine.
• In a separate, smaller bowl, mix together the eggs, buttermilk and butter.
• Pour the wet ingredients into the dry mix in the large bowl and stir together until just combined.
• Spoon batter into loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.

CHEDDAR ZUCCHINI BREAD

Steps:

• Preheat oven to 350˚F. Spray a loaf pan (9x5 inch) with nonstick spray.
• In a large bowl, combine flour, baking powder, salt, and baking soda. Stir to combine.
• Add zucchini, garlic, 1 cup cheese, eggs, milk, and butter to dry mixture and fold together until completely moistened.
• Pour dough into the prepared pan and smooth with a spatula or back of a spoon. Add additional cheese on top if desired.
• Bake for 50 minutes or until golden and toothpick inserted in the middle comes out clean.

SAVORY CHEESE BREAD PUDDINGS

Steps:

• PREHEAT oven to 350°F. Lightly coat two 12-cup muffin pans with cooking spray. (Alternatively, use 9-by-13-inch baking dish.) HEAT oil in a large pot over medium-high heat; add onions and cook, stirring, until translucent. Add garlic and sauté until beginning to color, 2 to 3 minutes longer. STIR in dried basil, parsley, rosemary, oregano, salt and pepper; remove pot from heat. WHISK together 1 cup of milk and tomato paste in a medium bowl, until well combined; whisk in remaining milk. WHISK milk mixture into onion mixture in pot. Whisk in eggs and cheese. Add challah, stirring until cubes are all well coated. SPOON mixture into muffin pans (mixture doesn't expand in oven, so you can make larger ones if you prefer). BAKE for 15 to 20 minutes or until tops are lightly browned.

SAVORY ZUCCHINI CHEESE BREAD

Steps:

• In saucepan, melt butter.
• Cook onion until soft.
• Cool slightly.
• Mix onion mixture, bisquick, herbs, milk and eggs; beat on high for one minute.
• Stir in remaining ingredients.
• Spread in greased and floured 9" round pan.
• Bake at 400 degrees for about 40 minutes until wooden pick comes out clean.
• Cool slightly and remove from pan.