Cheese And Mustard Bread Recipes

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DIJON HONEY MUSTARD AND CHEDDAR FRENCH BREAD



Dijon Honey mustard and cheddar french bread image

Jack Daniels honey Dijon mustard, some good sharp cheddar (or mild if you prefer), french bread (sour or sweet) and into the oven. Major good

Provided by Donna Farley

Categories     Breads

Time 20m

Number Of Ingredients 3

1 loaf french bread (slice into two pieces length wise)
6-8 Tbsp honey dijon mustard (my favorite is jack daniels honey dijon mustard)
1-1/2- 2 c sharp cheddar cheese (or mild if you like)

Steps:

  • 1. preheat oven oven to 400
  • 2. cut french bread length wise into two parts.
  • 3. liberally spread the mustard on the bread make sure you are generous and get to the edges.
  • 4. grate your own cheese or buy it shredded. I like extra sharp chedder but any kind will do and i am sure you can sub other cheeses if you like. We like a lot of cheese so i just add til it looks good..
  • 5. use non stick cookie sheet or cover with some foil.
  • 6. put loves in oven and let cook until bubbly and cheese is melted. You can turn the broiler on the last 2 minutes but watch close.
  • 7. cut into slices and enjoy...

CHEDDAR CHEESE AND MUSTARD BREAD



Cheddar Cheese And Mustard Bread image

Provided by julianne

Time 3h

Yield 12

Number Of Ingredients 8

3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 package instant yeast
1 1/4 cup grated Cheddar cheese
1 teaspoon salt
1 cup milk
3/4 cup water
2 tablespoons hot sweet or Dijon mustard

Steps:

  • In large bowl, combine 3 cups all-purpose flour, whole wheat flour, yeast, 1 cup cheese and salt. Heat milk, water and mustard until hot to touch (125 degrees F); stir into dry mixture. Mix in enough reserved flour to make soft dough. Knead on floured surface until smooth, 8-10 minutes. Cover; let rest 10 minutes. Divide dough into 3 equal pieces; roll each to 24-inch rope. Braid ropes; place on greased baking sheet. Form into a circle; pinch ends to seal. Sprinkle with remaining cheese. Cover; let rise until doubled in size, about 30-40 minutes. Bake at (375 degrees F) for 40 minutes or until done; cool on wire rack.

CHEESE AND MUSTARD BREAD



Cheese and Mustard Bread image

Found on about.com. This rye yeast bread is stuffed with Swiss Emmenthaler cheese and grainy mustard. Prep time include rise time.

Provided by Chef Jean

Categories     Yeast Breads

Time 2h50m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 10

1 (1/4 ounce) package dry active yeast (about 1 Tablespoon)
1 1/4 cups warm water (110 F/45C)
1 3/4 cups rye flour
2 cups bread flour
1 teaspoon salt
1 tablespoon vegetable oil
6 tablespoons whole grain mustard
1 1/2 cups emmenthaler cheese, shredded
3 tablespoons parsley, chopped
1 teaspoon mustard seeds

Steps:

  • Dissolve yeast in 1/4 cup of the water; let stand 5 minutes until frothy. Put flours and salt into a large bowl; make a well in the center. Add yeast mixture, remaining water and oil and mix to a soft dough.
  • Knead on a lightly floured surface about 5 minutes or until smooth and elastic. Put into a clean bowl, cover with a damp cloth and let rise in a warm place 1-1/2 to 2 hours or until doubled in size.
  • Preheat oven to 425 degrees F. (220 degrees C.).
  • Punch down dough. Knead dough 2 minutes, then roll into a 12-inch square. Spread with mustard, then sprinkle with cheese and parsley.
  • Roll up like a jellyroll and place, seam side down, on a floured baking sheet; brush with water and sprinkle with mustard seeds.
  • Bake 10 minutes; reduce temperature to 400 degrees F. (205 degrees C.) and bake 20 minutes or until bread sounds hollow when tapped underneath. Cool on a wire rack.
  • Variation: Use 1 cup light beer instead of 1 cup of the water.

SIMPLY PERFECT HOMEMADE CHEESE BREAD (TWO WAYS)



Simply Perfect Homemade Cheese Bread (Two Ways) image

Delicious, soft cheese bread that can be filled with different cheese fillings - cheddar cheese and herb and Parmesan, Garlic and Herb. If you want to make two of the same loaves, simply double the filling amounts listed below. Makes 2 loaves.

Provided by Jennifer

Categories     Bread

Time 3h10m

Number Of Ingredients 13

6 1/2 cups unbleached bread flour ((can use all purpose, flour *see Note 1 below))
2 tsp fine salt (or a bit more, if using coarse kosher salt)
5 Tbsp white sugar (or 5 Tbsp brown sugar or 3 1/2 Tbsp. honey or agave nectar)
1 cup lukewarm water (about 95F (for even softer bread, you can use 1 cup water leftover from boiling potatoes, cooled))
1 cup plus 2 Tbsp milk or buttermilk (lukewarm, about 95F)
1 1/2 Tbsp regular instant yeast
1/4 cup unsalted butter (melted, or the same amount of vegetable/canola oil)
2 cups shredded sharp cheddar cheese
1/4 cup minced fresh herbs (parsley and chives are good choices or a heaping tablespoon of dried herbs)
1 1/2 cups Parmesan cheese (freshly grated)
1/2 tsp garlic powder (or about 2 tsp. minced fresh garlic)
1/4 cup minced fresh herbs (parsley works well, or a heaping tablespoon of dried herbs)
1/4 cup butter (at room temperature)

Steps:

  • In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you're using honey or agave, add with the liquid ingredients instead.
  • In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
  • Continue mixing the dough, adding more flour in very small increments, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
  • Transfer the dough to a lightly floured surface and knead for a couple of minutes, adding more flour only if the dough is sticking to your hands or the work surface, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip: I like to use an 8-cup glass measuring cup, so it's easy to see when it's doubled by the markings).
  • Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
  • Grease two 8-inch by 4-inch loaf pans and set aside.
  • Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
  • **If you are unclear about the shaping process for this bread, scroll up to the Recipe Video above this Recipe Card. You may wish to watch before starting the shaping process**
  • For the Cheddar and Herb Bread: spread the shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
  • For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
  • Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up all up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
  • Preheat oven to 350° F. (not fan assisted). Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° internal temperature in the centre.
  • Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow the loaves to cool for 1 hour before slicing. *Slicing hot or very warm bread will make for a gummy crumb, so resist the urge and let it cool :)

Nutrition Facts : Calories 237 kcal, Carbohydrate 28 g, Protein 9 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 397 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PARTY CHEESE BREAD



Party Cheese Bread image

You can't go wrong with this recipe. The cheesy, butter bread is so simple to make but the taste is sinful. Plus it looks fantastic, and people just flock to it! It's better than the usual garlic bread with pasta, too. -Karen Grant, Tulare, California

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16 servings.

Number Of Ingredients 9

1 round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese, sliced
1/2 cup butter, melted
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1-1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
Minced fresh chives, optional

Steps:

  • Preheat oven to 350°. Cut bread into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Insert cheese in cuts., Mix all remaining ingredients except chives; drizzle over bread. Wrap in foil; place on a baking sheet., Bake 20 minutes. Unwrap; bake until cheese is melted, about 10 minutes. If desired, sprinkle with chives.

Nutrition Facts : Calories 237 calories, Fat 15g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 468mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

BACON SWISS BREAD



Bacon Swiss Bread image

I'm a busy PTA and pom-pom mom, so I'm always looking for fast and easy recipes. These savory slices of jazzed-up French bread are great with soup and salad. My 16-year-old daughter and her friends like to snack on them instead of pizza. -Shirley Mills, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 6

1 loaf (1 pound) French bread (20 inches)
2/3 cup butter, softened
1/3 cup chopped green onions
4 teaspoons prepared mustard
5 slices process Swiss cheese
5 bacon strips

Steps:

  • Cut bread into 1-in.-thick slices, leaving slices attached at bottom. In a bowl, combine the butter, onions and mustard; spread on both sides of each slice of bread. Cut each cheese slice diagonally into four triangles; place between the slices of bread. Cut bacon in half widthwise and then lengthwise; drape a piece over each slice. , Place the loaf on a double thickness of heavy-duty foil. Bake at 400° for 20-25 minutes or until bacon is crisp.

Nutrition Facts : Calories 332 calories, Fat 23g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 651mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.

SAUSAGE AND EGG CASSEROLE



Sausage and Egg Casserole image

The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!

Provided by Kathleen Donnelly Ernst

Categories     Breakfast and Brunch     Eggs

Time 9h35m

Yield 8

Number Of Ingredients 7

1 pound bulk pork sausage
8 eggs
2 ½ cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  • Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
  • Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g

CHEESE, CHIVE & HAM TEAR-AND-SHARE BREAD



Cheese, chive & ham tear-and-share bread image

Bake this satisfying pull-apart loaf, stuffed with oozy cheese, mustard and ham. You can use any cheese you have in the fridge

Provided by Esther Clark

Categories     Side dish, Snack

Time 1h15m

Yield 18 small rolls

Number Of Ingredients 13

170ml whole milk
1 tsp caster sugar
100g unsalted butter , cut into cubes
1½ tsp fine sea salt
3 tsp English mustard powder
500g strong white bread flour
1 x 7g sachet fast-action dried yeast
4 medium eggs , lightly beaten, plus 1 to glaze
oil , for proving
250g mature cheddar , grated
50g parmesan , grated
½ bunch of chives , finely chopped
150g smoked ham , coarsely chopped

Steps:

  • Pour the milk into a pan and add the sugar and butter. Warm gently, swirling the pan until the butter has melted. Set aside until lukewarm.
  • Tip the salt, mustard, flour and yeast into a large mixing bowl and stir. Make a well in the centre, then pour in the beaten eggs and milk mixture. Swiftly mix with a wooden spoon to make a rough dough, then tip onto a lightly floured surface and knead for 10-15 mins until elastic and springy. Alternatively, knead in a stand mixer for 7-10 mins using the hook attachment. Lightly oil a large mixing bowl. Put the dough in the bowl and cover loosely with a tea towel. Leave in a warm place for 1½-2 hrs or until doubled in size.
  • Knock the dough back on a lightly floured surface by lightly punching and briefly kneading it. Sprinkle over half the cheese, all of the chives and all the ham. Knead the dough until the ham and cheese are well distributed. Divide the dough into 18 equal-sized balls. Pinch the bottoms to create uniform, round balls. Line a baking sheet with baking parchment and draw a 25cm round template on the parchment (a large dinner plate works well for this). Arrange the dough balls in concentric circles in the circle you have drawn. Fill each gap with another scattering of cheese. Cover lightly. Leave for 1-1½ hrs or until the dough is risen.
  • Heat the oven to 200C/180C fan/gas 6. Beat the remaining egg and use to lightly brush the dough balls. Sprinkle over most of the remaining cheese, then bake for 25 mins. Sprinkle over the last of the cheese and bake for 5 mins more. Leave to cool a little before serving warm.

Nutrition Facts : Calories 505 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.9 milligram of sodium

DIJON CRUSTED HALIBUT



Dijon Crusted Halibut image

Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.

Provided by CHRISTYJ

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup mayonnaise
1 tablespoon prepared Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
¼ cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
1 tablespoon margarine, melted
¼ cup dry bread crumbs
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
  • In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
  • Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 318.1 calories, Carbohydrate 11.8 g, Cholesterol 49.1 mg, Fat 17.1 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 414.2 mg, Sugar 1.4 g

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