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.
UNA'S CHEDDAR BEER BREAD
A tender beer bread with a rich cheesy taste reminiscent of cheese nips. Excellent plain, in sandwiches, or toasted.
Provided by ZZOAOZZ
Categories Bread Yeast Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 15
Steps:
- Grease two 9x5-inch loaf pans.
- In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.
- Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
- As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
- When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.3 g, Cholesterol 3.4 mg, Fat 2.9 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 282.3 mg, Sugar 1.3 g
BEST EVER CHEDDAR BEER BREAD
This is a good bread from Aces, one of the cookbooks in the Best of Bridge series. It's very good with a hearty soup.
Provided by lazyme
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF.
- Combine all the ingredients (except the beer) until well mixed.
- Add beer a quarter at a time until all ingredients are blended.
- Spoon into a greased and floured 4x8 inch loaf pan and smooth down with fork.
- Bake for 1 hour.
- Remove from pan and cool on wire rack. Serve warm with soup or stew.
CHEDDAR BEER CORNBREAD
Cheese. Beer. Cornbread. Need I say more? (Oh - I guess I'll add two more words: "Unbelievably easy.")
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit. Place the stick of butter in an 8-inch by 8-inch baking dish and place it in the preheating oven just until the butter melts.
- Carefully remove the baking dish from the oven and remove six tablespoons of the melted butter. Set aside.
- Swirl the pan to distribute the remaining two tablespoons of butter.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, dry mustard, and smoked paprika. Sprinkle in 1 cup of the cheddar cheese and whisk until blended.
- Pour the beer over the flour mixture and stir until just blended. The dough will be wet, loose, and sticky.
- Sprinkle the remaining 1/2 cup cheese over the top.
- Pour the dough into the buttered 8-inch by 8-inch baking dish and spread evenly.
- Pour the six tablespoons of melted butter over the top.
- Bake for about 25 minutes until the middle is set and the top begins to turn golden brown.
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.
CHEDDAR-SCALLION BISCUITS
Nope-we didn't forget the butter. These cream-based biscuits are light and airy and super easy to make. Cut out the cheese and scallions and use the plain biscuit as your new go-to recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 15 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper
- Whisk together the flour, Cheddar, Parmesan, baking powder, sugar, 1/2 teaspoon salt, a few grinds of black pepper and the scallion in a large bowl. Add the cream and the lemon juice. Stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer it to a flour-dusted surface. Pat it into a 1/2-inch-thick circle. Cut as many mini biscuits as you can with a 2-inch biscuit cutter. Gently press the scraps together and repeat. Arrange the rounds 1 inch apart on the prepared baking sheets. Brush the biscuits with some cream. Bake them in the middle rack of the oven until they are just golden on the bottom, about 12 minutes.
SCALLION AND CHEDDAR CATHEAD BISCUITS
Southerners are known for giving their recipes colorful names. This one got its name because each extra-large drop biscuit is as big as a cat's head. The treats are crisp and golden outside, soft and pillowy inside, and filled with scallions, cheddar cheese and just the right amount of black pepper. These cathead biscuits are quick to fix and simple to make-you don't even have to roll out the dough. -Cheryl Day, Back in the Day Bakery
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment., In a large bowl, whisk together flours, sugar, baking powder and salt. Add butter; toss to coat. Cut in butter using a pastry blender, or pinch it with your fingertips, smearing it into the flour. You should have various-sized pieces of butter, ranging from coarse sandy patches to flat shaggy pieces to pea-sized chunks. Stir in the scallions, cheese and pepper. , Make a well in the center, pour in 1-1/2 cups buttermilk and gently mix until mixture is crumbly but starting to come together into a shaggy mass. If the dough still looks too dry, add up to 1/2 cup more buttermilk. The dough should be moist and slightly sticky. , Turn the dough onto itself a few times until it forms a mass. Gently pat down the dough until it resembles a loaf of bread. Dust the top lightly with flour., Using a 3-ounce (89 ml) ice cream scoop, portion dough 1 inch apart onto the prepared baking sheet. Gently flatten biscuits., Lightly brush the tops with beaten egg. Bake, rotating pan halfway through, until biscuits are golden brown, 25-30 minutes.
Nutrition Facts : Calories 351 calories, Fat 23g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 591mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
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.
More about "cheddarscallionbeerbread recipes"
CHEDDAR ONION BEER BREAD - MY HOMEMADE ROOTS
From myhomemaderoots.com
5/5 (1)
- In a large mixing bowl, whisk together the flour, baking powder, salt, brown sugar, chives, and onion. Stir in the cheese.
- Make a well in the center of the dry ingredients, and add beer and 2 tablespoons of the melted butter. Stir everything together.
- Spoon the batter into greased pan, then drizzle the remaining 2 tablespoons of butter over the top.
CHEDDAR-SCALLION BEER BREAD RECIPE - YANKEE MAGAZINE
From newengland.com
Estimated Reading Time 1 min
CHEDDAR BEER BREAD RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
ROBINHOOD | CANADIAN CHEDDAR CHEESE BREAD
From robinhood.ca
18 BEER BREAD RECIPES FOR EXTRA-EASY BAKING | ALLRECIPES
From allrecipes.com
GARLIC CHEDDAR BEER BREAD - GIMME SOME OVEN
From gimmesomeoven.com
GARLIC CHEDDAR BEER BREAD (CHEDDAR BAY FLAVOR) - THE …
From thechunkychef.com
EASY CHEDDAR BEER BREAD RECIPE - INSPIRED TASTE
From inspiredtaste.net
SCALLION CORNBREAD WITH CHEDDAR CHEESE - GARDEN & GUN
From gardenandgun.com
CHEDDAR BACON BREAD | RICARDO
From ricardocuisine.com
SUPER EASY CHEDDAR BEER BREAD RECIPE – SUPER GOOD …
From thriftyjinxy.com
CHEDDAR AND ONION BEER BREAD - MY LIFE AFTER DAIRY
From mylifeafterdairy.com
CHEDDAR SODA BREAD - ONCE UPON A CHEF
From onceuponachef.com
CHEDDAR-SCALLION BISCUITS RECIPE - MEGAN SCOTT | FOOD & WINE
From foodandwine.com
SCALLION BREAD, OVEN-BAKED CONG YOU BING(烤葱油饼) - RED HOUSE …
From redhousespice.com
CHEDDAR BEER BREAD RECIPE - 5-INGREDIENT NO RISE HOMEMADE BREAD
From savoryexperiments.com
CHEDDAR-CHIVE BEER BREAD RECIPE | MYRECIPES
From myrecipes.com
CHEDDAR SCALLION BEER BREAD- COOKING IN CANADA FAMILY RECIPES
SCALLION BREAD RECIPE - THERESCIPES.INFO
From therecipes.info
CHEDDAR SCALLION BISCUITS RECIPE - BUTTER BE READY
From butterbeready.com
CABOT CHEDDAR SODA BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
CHEDDAR CORNBREAD - LEITE'S CULINARIA
From leitesculinaria.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
HOMEMADE BEER BREAD RECIPE - MOM ON TIMEOUT
From momontimeout.com
CHEDDAR, BACON, AND SCALLION CORNBREAD RECIPE - SERIOUS EATS
From seriouseats.com
EASY GARLIC CHEDDAR BEER BREAD RECIPE - BAKE ME SOME SUGAR
From bakemesomesugar.com
CHEESY ONION BEER BREAD RECIPE - SHUGARY SWEETS
From shugarysweets.com
CHEDDAR CHIVE BEER BREAD (NO YEAST, NO KNEAD!) - THE SEASONED …
From theseasonedmom.com
BEER-BATTER CHEESE BREAD | COOK'S COUNTRY - QUICK RECIPES
From cookscountry.com
BACON CHEDDAR SCALLION BREAD RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
CHEDDAR SCALLION BEER BREAD RECIPE - WEBETUTORIAL
From webetutorial.com
BACON, CHEDDAR, SCALLION BEER BREAD | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
CHEDDAR-SCALLION BISCUITS RECIPE | GIRL VERSUS DOUGH
From girlversusdough.com
CHEDDAR-CARAMELIZED ONION BREAD RECIPE | SOUTHERN LIVING
From southernliving.com
CHEDDAR SCALLION BISCUITS - EAGLE BRAND
From eaglebrand.com
CHEDDAR AND SCALLION SODA BREAD - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
CHEDDAR AND SCALLION SODA BREAD – FIELD COMPANY
From fieldcompany.com
CHEDDAR SCALLION BUTTERMILK BISCUITS – YOUR NEW FAVORITE RECIPE
From theyankeecowboy.com
CHEDDAR BEER BREAD - KYLEE COOKS
From kyleecooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love