SPICY CHEESE BREAD
This delicious recipe which requires no baking is from Pamela Kim of Stamford, Connecticut.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 20m
Yield Makes 10 pieces
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a small microwave-safe bowl, combine butter, olive oil, garlic, scallion, thyme, oregano, and crushed red pepper. Melt in microwave on high, about 1 minute.
- Halve baguette lengthwise; place on baking sheet. Brush cut sides with mixture; sprinkle with Gruyere and Parmesan. Season with salt and pepper. Bake until cheese is melted and golden, 12 to 15 minutes. To serve, slice each half crosswise into 5 pieces.
Nutrition Facts : Calories 138 g, Fat 5 g, Protein 3 g
SPICY CHEESE QUICK BREAD
This is a spicy cheese bread that goes great with grilled meats or a simple salad. It's great sliced thin and lightly toasted too!
Provided by ecolter
Categories Bread Quick Bread Recipes
Time 2h45m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan and set aside.
- Mix flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, Italian seasoning, and Cheddar cheese together in a large bowl. Whisk in half-and-half cream, milk, and vegetable just until blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 18.8 g, Cholesterol 27.2 mg, Fat 16 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 6.6 g, Sodium 435.4 mg, Sugar 0.9 g
WISCONSIN SPICY CHEESE BREAD- COOK'S COUNTRY RECIPE RECIPE - (4.3/5)
Provided by SuzyHomemakerGoneBad
Number Of Ingredients 15
Steps:
- Take the cheese out of the refrigerator when you start the recipe to ensure that it comes to room temperature by the time you need it. Cold cheese will retard rising. Plan ahead: The dough needs to rise for several hours before baking. 1. FOR THE BREAD: Whisk flour, sugar, yeast, pepper flakes, and salt together in bowl of stand mixer. Whisk warm water, eggs and yolk, and melted butter together in liquid measuring cup. Add egg mixture to flour mixture. Fit mixer with dough hook and knead on medium speed until dough clears bottom and sides of bowl, about 8 minutes. 2. Transfer dough to unfloured counter, shape into ball, and transfer to greased bowl. Cover with plastic wrap and let rise in warm place until doubled in size, 1 1/2 to 2 hours. 3. Grease 9-inch round cake pan. Transfer dough to unfloured counter and press to deflate. Roll dough into 18 by 12-inch rectangle with long side parallel to counter's edge. Distribute Monterey Jack and provolone evenly over dough, leaving 1-inch border around edges. Starting with edge closest to you, roll dough into log. Pinch seam and ends to seal, then roll log so seam side is down. Roll log back and forth on counter, applying gentle, even pressure, until log reaches 30 inches in length. If any tears occur, pinch to seal. 4. Starting at one end, wind log into coil; tuck end underneath coil. Place loaf in prepared cake pan and cover loosely with clean dish towel. Let rise in warm place until doubled in size, 1 to 1 1/2 hours. Adjust oven rack to lower-middle position and heat oven to 350 degrees. 5. FOR THE TOPPING: Brush top of loaf with egg, then sprinkle with pepper flakes. Place cake pan on rimmed baking sheet. Bake until loaf is golden brown, about 25 minutes. Rotate loaf, tent with aluminum foil, and continue to bake until loaf registers 190 degrees, 25 to 30 minutes longer. 6. Transfer pan to wire rack and brush bread with butter. Let cool for 10 minutes. Run knife around edge of pan to loosen bread. Slide bread onto wire rack, using spatula as needed for support. Let cool for 30 minutes before slicing. Serve warm.
ZESTY CHEESE BREAD
Yield 10
Number Of Ingredients 6
Steps:
- Move oven rack about 2 notches but not too close to the top.
- Heat oven to 375 degrees.
- Spray cookie sheet with non-stick cooking spray.
- Place dough on cookie sheet and spread around with hands to form a 16 x 6 inch rectangle.
- Sprinkle chiles and shredded cheese on the dough leaving a 1 inch border around the entire rectangle.
- Bring the long sides up over the cheese and pinch the dough along the center to seal. Also pinch each end to seal.
- Sprinkle top with garlic powder and grated Parmesan cheese.
- Bake for 15-17 minutes or until golden brown.
- Cool about 10 minutes and then slice and serve.
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THE BEST CLOUD BREAD RECIPE (VIDEO) - A SPICY …
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4.9/5 (237)Calories 36 per servingCategory Side Dish
- Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line two large baking sheets with parchment paper.
- Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl.
- Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the Italian seasoning, salt, and garlic powder.
- Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4-inch circles, 3/4 inch high. Make sure to leave space around each circle.
ZESTY CHEESE BREAD RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (49)Category Side DishServings 10Total Time 45 mins
- Move oven rack to highest position. Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray.
- Do not unroll dough. Place dough on sprayed cookie sheet. Starting at center, press out dough with hands to form 14x5-inch rectangle. Sprinkle chiles and cheeses over dough to within 1/2 inch of long sides. Bring long sides up over cheese; pinch to seal. Pinch ends to seal. Sprinkle with garlic powder.
- Bake at 375°F. on highest oven rack for 15 to 20 minutes or until golden brown. Cool 15 minutes. Cut into slices. Serve warm.
SPICY CHEESE BREAD - BROWN EYED BAKER
From browneyedbaker.com
4.3/5 (71)Total Time 5 hrs 30 minsCategory BreadCalories 306 per serving
- Make the Bread: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, red pepper flakes and salt. In a liquid measuring cup, whisk together the warm water, eggs, egg yolk, and melted butter. Add the egg mixture to the flour mixture in the mixing bowl. Using a dough hook, knead on medium speed until the dough clears the bottom and sides of the bowl, 4 to 8 minutes.
- Shape the dough into a ball and transfer to a greased bowl, turning to coat the dough. Cover with plastic wrap and let rise in a warm place until doubled in size, 1½ to 2 hours.
- Transfer the dough to an unfloured work surface and press to deflate. Roll the dough into an 18x12-inch rectangle with the long side parallel to the counter's edge. Distribute the Monterey Jack and provolone cheeses evenly over the surface of the dough, leaving a 1-inch border around the edges. Starting with the edge closest to you, roll the dough into a log, pinching the ends and seam to seal. Roll the log back and forth, applying gentle pressure, until it reaches 30 inches in length. (If the dough tears in any places, just pinch together to re-seal.)
NO-KNEAD SPICY CHEESE BREAD {ONLY 5 INGREDIENTS!} | …
From playswellwithbutter.com
5/5 (3)Total Time 13 hrsCategory Snack RecipesCalories 393 per serving
- About 12 hours before you’d like to bake your no-knead spicy cheese bread, make the dough. In a large bowl, combine the flour, salt, yeast, & 1 teaspoon of the crushed red pepper flakes. Whisk to combine. Add in the diced cheese, gently tossing the cheese to coat it in the flour mixture. This helps prevent the cheese from sinking to the bottom of the dough. Slowly & gradually pour in the lukewarm water, mixing the dough with a wooden spoon until just combined. The dough will look shaggy & will be very sticky at this point – & that’s totally fine! Cover the bowl with a kitchen towel & let rest in a warm, dry place for 12 hours.
- to 450 degrees about 30 minutes before you are ready to bake the no-knead spicy cheese bread. Make sure one of the oven’s racks is positioned in the middle of the oven, & place an oven-safe dutch oven (at least 4-quart) on the rack, with its lid on, to heat along with the oven while it preheats. Once the oven is preheated, let the dutch oven sit in the hot oven for 20 minutes longer to really make sure it’s up to temperature – I literally set a cook timer for 20 minutes once the oven is preheated.
- Meanwhile, as the oven preheats, transfer the no-knead spicy cheese bread dough to a large piece of parchment paper. I like to quickly spritz my hands with nonstick cooking spray – it makes it so much easier to handle the dough without it sticking to your hands! Using a pastry brush, brush the surface of the dough with the egg yolk, then sprinkle on the remaining 1 teaspoon crushed red pepper flakes.
- Once the dutch oven is up to temperature, very carefully remove it from the oven. Quickly & carefully remove the lid of the dutch oven, place the no-knead spicy cheese bread dough inside (you can just drop the parchment paper right in!), put the lid back on the dutch oven, & place the dutch oven back into the oven. Bake for 30 minutes, then remove the lid from the dutch oven & bake, uncovered, for an additional 20 minutes, or until the dough is crusty & golden brown (see photos above for reference).
COOK'S COUNTRY SPICY CHEESE BREAD – MY RECIPE REVIEWS
From myrecipereviews.com
4.6/5 (12)Total Time 2 hrs 40 minsCategory Breads/MuffinsCalories 477 per serving
- Bread: Whisk the flour, sugar, yeast, pepper flakes, and salt together in the bowl of a stand mixer. In a separate bowl, whisk together water, eggs and yolk, and melted butter. Add egg mixture to flour mixture.
- Fit dough hook to mixer and knead on medium speed for about 8 minutes. Dough will have cleared the bottom and sides of the bowl.
- Transfer dough to unfloured counter, shape into a ball, and transfer to a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.
- Grease a 9" round cake pan very well. (update tip: line pan with parchment paper) Transfer the dough to unfloured counter and press to deflate. Roll dough into 18x12" rectangle with long side parallel to counter's edge. Distribute the cheese cubes evenly over the dough, leaving about a 1" border around the edges.
SPICY COUNTRY CHEESE BREAD - I AM HOMESTEADER
From iamhomesteader.com
4/5 (2)Category Side DishServings 8Total Time 35 mins
- In the bowl of a stand mixer, add the flour, sugar, yeast, pepper flakes, and salt. Whisk to combine and fit onto the mixer with the dough hook.
- On medium speed, pour the liquid into the flour mixture and let knead until the dough no longer sticks to the side or bottom of the bowl, about 10 minutes.
- Remove the dough and form into a smooth ball. Place in a large, greased bowl. Cover loosely with plastic wrap and let sit in a warm place for 1 1/2 to 2 hours, until doubled in size.
ZESTY GARLIC CHEESE BREAD - BIGOVEN
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- Whisk together the flour, sugar, yeast, red pepper flakes and salt to combine. In a separate container, whisk together the warm water, eggs, and melted butter. Add the wet mixture to the dry ingredients in the mixing bowl. Using a dough hook, knead on medium speed until the dough forms and not stick to the sides of the bowl, 5 to 8 minutes.
- Pat the dough into a ball and transfer to a greased bowl, turning to coat the dough. Cover and let rise in a warm place until doubled in size, 1 to 1½ hours. Grease a 9-inch round cake pan; set aside.
- When ready, transfer the dough to work surface and press to deflate. Next, roll out the dough into approximately 18" x 12".Then, distribute the cheese evenly over the surface of the dough, leaving about 1-inch border around the edges. Starting with the edge closest to you, roll the dough into a log, pinching the ends and edges to seal. Next, roll the log back and forth, applying gentle pressure, until it reaches 28 to 30 inches in length.
- Wind the long dough into a coil and tuck the end underneath. Firmly but gently, place the coiled dough in the prepared cake pan and cover loosely with a clean kitchen towel. Then, let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size.
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