Basil Cheese Loaf Recipes

BASIL CHEESE LOAF

Steps:

• 1. Combine the cream cheese and Roquefort in a bowl, and mix until smooth. Set aside. 2. Combine the spinach, parsley, basil, and garlic in the bowl of a food processor. With the motor running, slowly drizzle the oil through the feed tube; continue processing until smooth. Transfer the mixture to a bowl, add the walnuts and Parmesan, and mix thoroughly. 3. Line a 5 1/2 x 2 1/2 inch loaf pan with plastic wrap, leaving extra wrap hanging over the sides. 4. Spread one third of the cheese mixture evenly over the bottom of the pan. Next, spread half the pesto mixture, and arrange a layer of sun-dried tomatoes on top. Repeat the cheese, pesto, and tomato layers. Finish with the remaining third of the cheese mixture. Cover with the overhanging plastic wrap, and refrigerate for 24 hours. 5. To serve, allow the loaf to come just to room temperature, about 30 minutes. Invert it onto a platter, and provide a cheese-slicing knife. Have a basket of crackers and bread nearby.

BASIL-GARLIC CHEESE BREAD

Steps:

• In a small bowl, combine the first six ingredients; spread over cut sides of bread. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until lightly browned. Cut into 2-in. slices.

MOZZARELLA BASIL BREAD

Steps:

• Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions.
• Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. Add flour into the dough as you knead, if necessary. Form the dough into a ball, and place into an oiled bowl. Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. Allow to rise until double, about 1 hour.
• With your fist, press firmly on the dough to deflate the large bubbles. Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute. Cut the dough into 2 equal pieces, and form each half into a round ball. Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet. With a sharp knife, slash an X into the top of each loaf. Cover the loaves with a towel, and let rise until doubled, about 25 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.

ITALIAN CHEESE LOAF

Steps:

• Preheat oven to 350°. Cut top half off loaf of bread. Carefully hollow out both halves of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). , Combine remaining ingredients. Spoon into bottom half of bread, mounding as necessary; replace top. Wrap in foil. Bake until cheese is melted, about 25 minutes. Slice and serve warm.

CHEESE LOAF

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Stir together flour, baking powder, salt, and cheese in a large bowl. Mix in milk and melted butter. Stir to form a soft dough. Spoon dough into prepared pan.
• Bake in preheated oven, until a toothpick inserted in the center of the loaf comes out clean, about 34 to 40 minutes. Remove from pan to cool.

BASIL CHEESE LOAF

Steps:

• Combine the cream cheese and Roquefort in a bowl.
• Mix until smooth.
• Set aside.
• Combine the spinach, parsley, basil and garlic in a bowl of a food processor.
• With the motor running, slowly drizzle the oil through the food tube.
• Continue processing until smooth.
• Transfer the mixture to a bowl.
• Add walnuts and Parmesan and mix well.
• Line a 5-½-x2-½-loaf pan with plastic wrap, leaving extra wrap to hang over the sides.
• Spread 1/3 of the cheese mixture evenly.
• Next, spread ½ of the pesto mixture and arrange a layer of the sun dried tomatoes on top.
• Repeat the cheese, pesto and tomato layers.
• Finish with the remaining 1/3 cheese mixture.
• Wrap and refrigerate for 24 hours.
• TO SERVE: Allow the loaf to come to a room temperature about 30 minutes.
• Invert it onto a platter and provide a cheese-slicing knife.
• Have a basket of crackers and bread close by.