Tear Away Cheesy Bread Recipes
ROASTED GARLIC AND FOUR-CHEESE PULL-APART BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
- Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
- Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
- Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.
TOMATO SOUP WITH TEAR & SHARE CHEESY BREAD
Use a packet mix to rustle up your own cheat's garlic bread to serve alongside classic and creamy tomato soup
Provided by Lucy Netherton
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. Spread over 75g of the garlic butter and half the oregano, then sprinkle the cheese and roll up like a Swiss roll.
- Cut into 8 even slices and transfer to a well-greased round 23cm tin and arrange 7 round the outside, 1 in the middle. Brush with any leftover butter. Cover with oiled cling film and leave in a warm place to puff up while you make the soup. Once doubled in size, bake bread for 25-30 mins.
- Heat the remaining garlic butter in a pan until foaming. Add the onion and carrot, and cook until softened. Pour in the tomatoes, crumble over the stock cube, add the remaining oregano and simmer for about 20 mins, then stir in the crème fraîche. Blend and season - it may need a pinch of sugar if it tastes slightly acidic. Add enough boiling water for a good soup consistency and keep on a gentle heat until the bread is done.
Nutrition Facts : Calories 786 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium
TEAR-AWAY CHEESY BREAD
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F.
- With a large serrated knife, score the bread in 1-inch intervals; turn the loaf and score again creating 1-inch cubes without cutting all the way through. Stuff the shredded cheese evenly into the cut crevices in the bread, and place the loaf on a baking sheet.
- Bake until the cheese is melted and the corners of the bread are turning golden brown and crisp, 12 to 15 minutes. Let cool for about 5 minutes.
- Transfer the loaf to a shallow bowl and serve whole at the table for guests to tear apart with their fingers.
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- Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
- Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread.
- Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
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- Herb and Cheese: Start with a classic. This simple dough is loaded with fresh herbs, shredded cheese and garlic, making it a good alternative to your go-to garlic bread.
- Jalapeño Popper: Yep, you read that right. The spicy finger-food favorite got a carb-loaded makeover. Peppers, bacon, cheese and even the Ranch dipping sauce are stuffed between pieces of sourdough bread.
- Buttery Dill: Each and every one-inch ball of dough on this loaf — cutely broken up into individually portioned out ramekins — is drenched in butter and coated in herbs.
- Cinnamon Sugar: Sugar and spice and everything nice, that’s what this breakfast (or dessert!) loaf is made of. (via Stick a Fork in It)
- Cheesy Monkey Bread: Three ingredients — crescent bread dough, shredded cheddar and butter — are all you need to make this savory monkey bread. Oh, and some self control to keep from eating the whole thing yourself!
- Caramel Monkey Bread: This sweet twist on monkey bread only requires store bought biscuits and a homemade, five-ingredient caramel sauce. (via Neighbor Food)
- PB+J: We’d love to pack this whole loaf for lunch! Biscuit dough is held together with the ultimate classic, peanut butter and jelly, then drizzled with peanut butter glaze and crushed Reese’s Puffs.
- Mozzarella Pizza Bread: Instead of calling the delivery guy, just whip up this cheesy loaf. Stuff sourdough bread with shredded mozzarella cheese, then leave out marinara for dipping.
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CHEESY GARLIC PULL-APART BREAD - COOKIES AND CUPS
From cookiesandcups.com
5/5 Estimated Reading Time 4 mins
- Combine 2 cups flour, sugar, yeast and salt into the bowl of your stand mixer and mix on low until blended. Combine milk, water and butter in a microwave-safe bowl. Microwave on high in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture and then add the egg.
- Mix with the paddle attachment for 2 minutes on medium speed, scraping the bowl as needed. Add 1 cup flour; beat 2 minutes at high speed. If necessary, stir in just enough remaining flour so that the dough will form into a ball.
- Lightly flour your counter top and knead the dough until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. (Alternately you can switch out the paddle attachment for your dough hook on the stand mixer and do this step with the dough hook).
EASY CHEESY TEAR AND SHARE BREAD RECIPE (ALDI …
From savvybites.co.uk
Estimated Reading Time 5 mins
- Empty the bag of bread mix into a bowl. Add-in about 1 tablespoon of fresh thyme leaves and about 30g of grated cheddar.
- Pour in the water, the amount of water will be listed on the bag of bread mix. You may need to add a little more water than is stated on the bag.
- Mix the water into the bread mix until you have a shaggy dough. The bread dough should be soft and moist, but not sticky. Once you have a dough, knead it on the work surface for about 5 minutes, until you have a smooth bread dough that springs back when you poke it. Place it back into a bowl to rise and double in size. This should only take about 20 minutes.
- Once your dough has doubled in size, cut it into 8 equal pieces and roll into smooth rolls. Place them in a lined round tin. Just a 9 inch (22cm) round cake tin is perfect. Once they’re in the tin, rest them for another 10 minutes. Just cover with a tea towel while they have a second rise.
BEER CHEESE DIP TEAR APART BREAD BOWL - CHEESY BREAD …
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Estimated Reading Time 7 mins
- Cut a circle in the top of the bread leaving about 1 inch around the edge. Remove the top and tear out the inside of the bread to make room for the dip, leaving about 1-inch wall around the middle and bottom.
- Cut slices around the edge of the bread about 1.5 inches apart. Slice about 3/4 of the way, but not all the way through the bottom. This will make pull apart pieces for people to tear off and dip.
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Estimated Reading Time 2 mins
- Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle sugar and yeast into the water. Let stand 5-10 minutes until foamy. Mix in butter, milk, salt and stir in the flour gradually. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides. Divide dough into 2 equal portions.
- In a small bowl, combine the butter, salt, parsley leaves, and garlic. Cut dough into small round pieces and dip into the butter mixture. Arrange the dough balls into two mini loaf pan or one regular loaf pan. Cover and let rise until doubled, about 1 hour. Reserve the leftover butter mixture.
- Bake at 350°F (176°C) for 30 minutes or until golden brown. Baste the butter mixture on the pull-apart garlic bread after they are out of the oven.
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