JALAPENO-CHEDDAR BEER BREAD
This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
- Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
- Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
- Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
- Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.
CHEDDAR BEER BREAD ROLLS
These cheesy rolls pack a lot of flavor considering their short ingredient list. Thanks to the beer, they're also especially light and fluffy, taking any meal to the next level. But they're also perfect all on their own, slathered with butter.
Provided by Erin Jeanne McDowell
Categories snack, breads, side dish
Time 25m
Yield 12 rolls
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.
- Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.)
- Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan.
- Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 3 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 320 milligrams, Sugar 6 grams, TransFat 0 grams
CHEDDAR AND SCALLION BREAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and garlic and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
- Using a serrated knife, cut the bread into 1-inch thick slices and serve.
BACON, CHEDDAR, AND SCALLION BREADS
Steps:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
CHEDDAR AND SCALLION BREAD
This came from the episode "Surf's Up" from the Food Network show Giada at Home. I haven't tried it yet, but I'm tweaking it a bit to serve my own ends (I'm not a fan of ciabatta bread).
Provided by JanieTeachGal
Categories Breads
Time 16m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
- Remove from oven and serve immediately.
FRESH CORN, CHEDDAR, AND SCALLION CORN BREAD
Steps:
- Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch. Into a bowl sift together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In a small bowl beat together the eggs and the buttermilk. To the cornmeal mixture add the buttermilk mixture, the corn, the Cheddar, and the scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly. Bake the corn bread in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until a tester comes out clean.
APPLE, CHEDDAR, AND ROSEMARY BEER BREAD
Apple chunks, sharp Cheddar cheese, and fresh rosemary are a great savory and sweet combination in this beer bread. It's especially good with soup or chili. I used an apple ale, but you may use your favorite beer.
Provided by Tammy Lynn
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
- Sift flour, sugar, and rosemary together into a large mixing bowl. Pour in beer; stir to combine. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan.
- Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven and pour melted butter on top. Return to oven and bake for another 3 to 5 minutes more.
Nutrition Facts : Calories 253.9 calories, Carbohydrate 43.6 g, Cholesterol 11.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 651.4 mg, Sugar 6.6 g
CHEDDAR-SCALLION BEER BREAD
Make and share this Cheddar-scallion Beer Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 1h10m
Yield 1 loaf, 6-7 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375.
- Lightly grease 9 by 5 by3 inch.
- loaf pan.
- Put flour in a med.
- bowl.
- Mix flour with cheddar cheese,scallions and poultry seasoning.
- Add beer and stir until just mixed.
- Scrape into pan.
- Bake 50-55 minutes.
- Cool on wire rack 5 minutes.
Nutrition Facts : Calories 302.2, Fat 6.8, SaturatedFat 4.1, Cholesterol 19.8, Sodium 827.2, Carbohydrate 44.5, Fiber 1.8, Sugar 0.4, Protein 10.7
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