HOMEMADE CHEESE BREAD - EXTRA SOFT
You only need a handful of basic ingredients to make homemade cheese bread. This soft buttery yeasted bread is twisted up with cheddar cheese, but you can use any cheese variety you love. Bake the bread in a loaf pan, then slice it to reveal the 2 cups of swirled cheese inside. See recipe notes for make ahead and freezing instructions.
Provided by Sally
Categories Bread
Time 4h
Number Of Ingredients 13
Steps:
- Whisk the warm buttermilk, warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
- Add the butter, egg, salt, garlic powder, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer and beat on low speed for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×5 inch loaf pan.
- Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 9×15 inch rectangle (approximately). Sprinkle cheese all over the top, leaving a 1/2 inch border uncovered.
- Watch the video above to see exactly how I do this step. Tightly roll the dough into a 15-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half, cut side down, on top of the other half- forming an X. Tightly twist the two together. Pinch the outer edges to seal as best you can. If you have any leftover cheese, cut a few small squares and tuck into the dough as shown in the video above. This is optional and simply for extra cheesy pockets! Place in prepared loaf pan and cover with aluminum foil, plastic wrap, or a clean kitchen towel. (This step can get a little messy.)
- Allow the covered loaf to rest for 30 minutes. It will slightly rise during this time.
- Adjust the oven rack to the lower third position. Place a baking sheet on the lower rack to catch any cheese or butter that may drip down. Preheat the oven to 350°F (177°C).
- Whisk the melted butter, herbs, and garlic powder together. Drizzle or brush on top of dough.
- Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 45-55 minutes. If you find the top of the loaf is browning too quickly as it bakes, tent with aluminum foil. (I usually place foil on top after about 25 minutes.) Remove bread the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and cool loaf on the wire rack.
- Slice and serve. Cover and store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week. Leftover slices taste delicious when warmed in the microwave for 10 seconds.
CHEESE BREAD
This is a wonderful recipe for cheese bread, if you don't want to add in grated cheddar, add in small cubes of cheddar by hand after kneading. This can also be made on a stand mixer with a dough hook attached. If desired you can add in about 2 tablespoons room temperature Crisco shortening in with the yeast, warm water, sugar and salt, the bread will stay fresher longer and bake out with a softer texture.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h30m
Yield 1 cheese twist loaf
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine the yeast, warm water, sugar, salt and 1-1/2 cups flour; beat well with an electric hand mixer.
- By hand, add in the egg, cheese, caraway seed and dry onion, and as much of the remaining flour as needed to make a soft dough.
- Knead on a floured surface or in a heavy-duty stand mixer for about 8-10 minutes.
- Transfer to a greased bowl; cover and let rise until doubled (about 1 hour and 15-20 minutes, could take more or less time).
- Punch down dough.
- Remove from bowl onto lightly floured board; cut into 2 strips, and twist.
- Transfer to a slightly greased cookie sheet; tuck in ends of dough slightly.
- Cover with a clean tea towel, and let rise until double in bulk.
- If desired mix one egg white with 1 teaspoon cold water, brush on bread then sprinkle with, dryed onion, caraway seeds or sesame seeds before baking.
- Bake at 350 degrees (convection oven preferably) for 30 minutes.
ALMOST-FAMOUS STUFFED CHEESY BREAD
Provided by Food Network Kitchen
Time 2h30m
Yield 2 loaves (8 breadsticks each)
Number Of Ingredients 12
Steps:
- Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the vegetable oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon to make a shaggy dough. Turn out onto a generously floured surface and knead until smooth and elastic, about 5 minutes, dusting with more flour as needed. Form into a ball. Brush a large bowl with vegetable oil; add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
- Make the filling and topping: Toss 1/2 cup mozzarella, the cheddar, pecorino, garlic salt, granulated garlic and dried parsley in a bowl. Preheat the oven to 450 degrees F. Put an inverted baking sheet in the oven; preheat for 10 minutes. Line another inverted baking sheet with parchment paper and sprinkle with the cornmeal. Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Sprinkle 1 side of the square with 1/2 cup of the remaining mozzarella, then fold the dough in half to enclose the cheese, pressing to seal. Slice the dough crosswise at 1-inch intervals, stopping just before the folded edge. Sprinkle with half of the cheese-garlic mixture. Move the dough to 1 side of the baking sheet. Repeat with the remaining dough, mozzarella and cheese-garlic mixture on the other side of the baking sheet. Slide the bread on the parchment onto the hot baking sheet in the oven. Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes. Let cool slightly, then pull apart into breadsticks.
CHEDDAR CHEESE BREAD
Use our Cheddar Cheese Bread recipe to make warm and tasty cheese bread in a snap! You only need 15 minutes of prep time for this cheese bread recipe.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix dry ingredients in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese. Add combined egg and milk; stir just until moistened.
- Spoon into greased and floured 9x5-inch loaf pan.
- Bake 45 min or until toothpick inserted in center comes out clean. Cool in pan 5 min. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PARTY CHEESE BREAD
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
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.
QUICK AND EASY CHEESE BREAD
This easy bread is excellent with anything from meatloaf, to soups, to chicken. Tastes wonderful, but is pretty crumbly.
Provided by Elizabeth Sarah
Categories Bread Quick Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
- Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 19.2 g, Cholesterol 26.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 317.9 mg, Sugar 5 g
ROUND CHEESE BREAD
Warm buttered wedges of this gorgeous round bread are tasty with a pasta dinner or tossed salad. -Deborah Bitz, Medicine Hat, Alberta
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the biscuit mix, mozzarella cheese, Parmesan cheese, oregano, milk and egg (batter will be thick). , Spoon into a greased 9-in. round baking pan. Drizzle with butter; sprinkle with additional Parmesan cheese. , Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Cut into wedges. Serve warm.
Nutrition Facts : Calories 183 calories, Fat 10g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 440mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.
CHEESE SNACK BREAD
Great to serve with a salad for a complete meal I got this recipe from the Pillsbury Cook Off Book in the 50's I've made it mant many times
Provided by Diane Axtell
Categories Breads
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- mix water& yeast.
- To the scalded milk add shotning,sugar,& salt.
- Set aside to cool.
- Gradually add flour to a stiff dough.
- Knead& place in a warm place to almost double in size.
- Press dough into a greased cookie sheet.
- Have outside edges a little higher than center.
- Mix egg,milk,onion&salt.
- spread over top of the dough.
- Sprinlle chhese over the top.
- Let rise 25 minutes& bake 425 degrees 20 minutes.
- Serve hot with butter.
Nutrition Facts : Calories 336.1, Fat 13.4, SaturatedFat 6.4, Cholesterol 61.1, Sodium 636.4, Carbohydrate 40.7, Fiber 1.5, Sugar 2.4, Protein 12.5
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