BLUE CHEESE SWIRL BREAD
This easy skillet bread gets lightly crusty on the outside, but stays soft and fluffy inside. The dough is shaped into a log, then blue cheese is pressed into the dough before it's rolled into a spiral. The finished loaf smells amazing, and looks like it took way more effort than it did. Serve alongside soups or stews, or all on its own as a tasty snack.
Provided by Erin Jeanne McDowell
Categories breads, appetizer, side dish
Time 1h
Yield About 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the milk and butter over medium until the butter is melted. Add the cool water and stir to combine. The mixture should feel just warm to the touch (about 95 degrees). If needed, let cool before using.
- In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, yeast, salt and milk mixture on low speed, 3 minutes. Increase the speed to medium and continue to mix until smooth, another 3 minutes.
- Transfer the dough to a lightly greased medium bowl and cover the bowl with plastic wrap. Let rise for 1 hour in a warm place. Generously grease a 10-inch cast-iron or oven-safe skillet with about 1 1/2 tablespoons unsalted butter.
- On a lightly floured surface, roll the dough into a log about 22 inches long and 1 1/4 inches in diameter. Press the crumbled blue cheese into the log in a long stripe down the middle.
- Starting at one end, roll the log into a spiral (the blue cheese should mostly be folded inside the spiral). Place the dough into the prepared skillet. Cover with plastic wrap and let rise in a warm place until noticeably puffy, 35 to 45 minutes.
- Position a rack in the middle of the oven and one below. Heat the oven to 375 degrees. Uncover the dough, and brush the surface with heavy cream.
- Place a baking sheet on the lower rack of the oven to catch any cheese that may bubble over. Bake the bread on the middle rack until the bread is golden-brown, 30 to 35 minutes. (It should have an internal temperature of 195 degrees in the thickest part of the loaf.)
- Let cool for at least 15 minutes before serving. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 4 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 272 milligrams, Sugar 2 grams, TransFat 0 grams
BLUE CHEESE GARLIC BREAD
This is an irresistible way to dress up an ordinary loaf of bread. Serve slices as an appetizer or with a meal. -Kevalyn Henderson, Hayward, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first 5 ingredients. Cut into bread to make 1-in.-thick slices, but don't cut all the way through, leaving slices attached at the bottom. Spread cheese mixture between slices. , Wrap loaf in a large piece of heavy-duty foil (about 28x18 in.). Fold foil around bread and seal tightly. Bake at 350° until heated through, about 20 minutes. Serve warm.
Nutrition Facts : Calories 250 calories, Fat 14g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 546mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
BLUE CHEESE & SHALLOT BREAD
You'll definitely want to cut yourself a thick slice of this savory, cheesy bread. The robust flavors will have everyone asking for the recipe! Rita Rowland Auburn, Kentucky
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- In a small skillet, saute shallots in butter until tender; set aside., In a large bowl, combine the flour, sugar, baking powder, salt and mustard. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine egg and milk. Stir into crumb mixture just until moistened. Fold in cheeses and reserved shallot mixture., Transfer to a greased 8x4-in. loaf pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 196 calories, Fat 11g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 473mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
BLUE CHEESE GARLIC BREAD
Saw this in a Holiday cookbook and just had to jot it down. I love blue cheese and garlic so I knew it would be a winning combination. I use my Whole Wheat French Bread Recipe #102132 for the bread. When I don't have chives available, I use 1/4 tsp. onion powder. Excellent with spaghetti!
Provided by Marg CaymanDesigns
Categories Breads
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients.
- Cut bread into 1-inch-thick slices, but not all the way through, leaving slices attached at the bottom.
- Spread cheese mixture between slices. Wrap loaf in a large piece of heavy-duty foil (about 28 inches x 18 inches). Fold foil around bread and seal tightly.
- Bake at 350°F for 20 minutes or until heated through. Serve warm.
BEST BLUE CHEESE BREAD......MMMMMMMMMMM!!
A friend of mine recently served this at her dinner party, and said "it couldn't be easier", and I said "it couldn't be more delicious" and all other guests agreed. It disappeared in minutes!!! It is a delicious and quick appetizer, or could also be the "bread" accompaniment to any main course, either way, your family and friends will "gobble" it up!! And, it is easy and fun for kids to make and enjoy too!!
Provided by Mrs. Gottrocks
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter or margarine in pan; add blue cheese.
- Stir until blue cheese is melted and smooth.
- Take each dinner roll, and cut it into 6 pieces.
- Oil an 8x8-inch (or similar size) pan or glass baking dish (glass baking dish is preferred).
- Pour butter/blue cheese mixture into the baking dish.
- Place the cut up pieces of dough into the baking dish, on top of the blue cheese/butter mixture, crowding the pieces so that they touch.
- Bake according to packaged roll directions, usually 13-17 minutes, on about 350°-375°, or until golden brown on underside of pan (that is why it is good to use a glass dish, so you can lift it up to see if the underside is baked enough).
- When done, invert baking dish and the easy blue cheesy bread should drop out easily--so that what was the "bottom" in the baking dish becomes the "top"--serve immediately.
- While it is still hot, sprinkle with parmesan cheese and serve (optional).
- This is basically "pull apart finger food" and is absolutely delicious!
Nutrition Facts : Calories 203.5, Fat 12.8, SaturatedFat 5.9, Cholesterol 18.4, Sodium 382.9, Carbohydrate 17.4, Fiber 0.6, Sugar 0.9, Protein 4.8
CREAM CHEESE SWIRL BANANA BREAD
Mash bananas, chop pecans and make tasty Swirled Cream Cheese Banana Bread! With just 15 minutes of prep time, this cream cheese banana bread can be yours.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Beat butter and 1 cup sugar in large bowl with mixer until blended. Add bananas, sour cream and 2 eggs; mix well. Add combined dry ingredients; mix just until moistened. Stir in nuts.
- Spoon half of batter into greased and floured 9x5-inch loaf pan.
- Beat cream cheese with mixer until creamy. Add remaining sugar and egg; mix well. Drop half of cream cheese mixture by tablespoonfuls over batter; repeat layers. Swirl with knife.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely before slicing.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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BLUE CHEESE BREAD (PERFECT EACH TIME) - LAVENDER
From lavenderandmacarons.com
Reviews 2Category BreadCuisine EuropeanTotal Time 2 hrs 45 mins
- In a mixer bowl add yeast, 6-7 tsp of room temperature water. Don't mix and leave it for 10 minutes. After this, give it a whisk, add the remaining water and flour.
- Attach bowl and dough hook to Kitchen Aid mixer. Turn to Speed 1, mix for 30 seconds, then increase to Speed 2 and mix for about 5-7 minute until the dough comes together in a soft ball and is nice and smooth.* (Note 1).With the Kitchen Aid working add salt, crumbled Blue Cheese, turn to Speed 3 and knead the dough until it shapes into an elastic ball and doesn't stick to the sides of the bowl.
- Transfer the dough into a lightly greased bowl, place the bowl in a warm place, cover with a plate or lid and leave it until the dough doubles in size (about 60-90 minutes).
- On a lightly floured surface knead the dough starting from the edges toward the center. The goal of this step is to release the air from the dough.Divide the dough in half and shape each half into a loaf.
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- In a small pot on the stove (or in a bowl in the microwave), gently heat up the milk, butter and water until the butter has just melted and the mix is just barely warm.
- In the bowl of your electric mixer fitted with the dough hook, combine the flour, yeast, salt and milk mix on low speed for 3 minutes, then increase the speed to medium and mix for 3 minutes more. Transfer the dough to a lightly greased medium bowl, cover with plastic wrap and leave to rise for about an hour. Check it a little early, my dough was busting out after an hour.
- Generously grease a 10-inch cast iron skillet with butter. On a lightly floured surface, roll the dough into a log about 2 feet long and about 2 inches in diameter. If it looks long and skinny to you, I recommend maybe making it even longer and even skinnier – this will be key to an even swirl. Press the blue cheese crumbles into the dough log evenly in a long stripe down the middle. Starting at one end, carefully roll the log into a spiral – an extra set of hands may help! Place the spiral into your prepared skillet (the blue cheese should all be tucked inside and not visible, if you pressed it into the log securely enough), cover it with plastic wrap and leave to rise until it visibly puffs up. This will take about a half hour.
- Preheat the oven to 375, take the cover off of the dough and brush it all over with cream. Bake for 30 to 40 minutes, until the bread is a lovely golden brown and has an internal temperature of 195 to 200 degrees. Allow the bread to rest for about 15 minutes before cutting into it. We loved this dipped into our favorite beef stew (instead of the blue cheese biscuits).
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