Cheesychickenbaguette Recipes

CHEESY CHICKEN BAGUETTE

Steps:

• In a 10" nonstick skillet, melt butter & crushed red pepper flakes(if using) over medium high heat and cook onions; uncovered stirring occasionally, 15 minutes or until onions are golden. (if desired add a bit of brn sugar & it will help the onions caramelize).
• Remove onions from skillet and keep warm.
• Sprinkle with garlic powder.
• In same skillet melt 1 tablespoon butter over medium-high heat and cook chicken 4 minutes or until chicken is throughly cooked, turning once.
• In same skillet, melt remaining butter over medium heat and brown mushrooms for about 6 minutes, till all water is absorbed.
• To serve, arrange chicken on 1/2 bread, then top with hot onions, mushrooms, cheese and bacon.
• Bake at 375ºF for 5 minutes or until cheese is melted.
• Top with remaining bread.
• To serve, cut in half.
• Sprinkle with thyme and, if desired, salt and ground black pepper, to taste.

CHEWY FRENCH BAGUETTE

Steps:

• Dissolve sugar into the hot water in a 2-cup measure; add yeast and stir gently. Let dissolve until top is foamy, about 5 minutes.
• Whisk flour and salt together in a large bowl. Make a well in the center and pour in the yeast mixture. Stir gently, starting from the middle, until mixture is sticky. Knead by hand, adding more flour if needed, until dough is elastic and no longer sticky, about 10 minutes.
• Oil a large, clean bowl and place dough inside, turning to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Fill a roasting pan with water and set on the lower rack of the oven. Line a baking sheet with a silicone mat.
• Punch down dough and turn onto a lightly floured surface. Shape dough into 1 large loaf or 6 sandwich loaves, tapering the ends. Place loaves on the prepared baking sheet. Cut 3 or 4 diagonal slashes, about 1/4 to 1/2-inch, across the tops. Cover with a dry towel and let rise until doubled in volume, about 40 minutes.
• Uncover and bake in the center of the preheated oven until top is light golden brown, 15 to 20 minutes depending on the size of the loaves.

CHEESY GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to a broil setting at 500° F.
• Line two different pieces of aluminum file in a large baking pan. Cut the baguette in half, then split
• the halves. Place each half on the two individual pieces of foil.
• Mix all the remaining ingredients in a small bowl to form a spread. Spread this on each half of the baguette..
• Wrap the baguette in foil halfway, so the top of the bread is exposed to heat.
• Place in the oven for about 2 minutes or just until the top cheese is melted and golden-brown.
• Cool for approximately 2 minutes before cutting the bread. Serve.
• Enjoy!

HOW TO MAKE FRENCH BAGUETTES

Steps:

• Place yeast into the bottom of a large mixing bowl and stir with water; mix in salt. Beat flour into yeast mixture with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes.
• Cover bowl with plastic wrap and let stand in a turned-off oven until doubled in size, 12 to 14 hours. Dough will be bubbly and very sticky.
• Place a silicone baking mat onto a baking sheet and dust generously with cornmeal.
• Use a floured spatula to scrape dough out onto a well-floured work surface and dust dough with flour. With well-floured hands, pat dough into a rectangle and cut into 4 equal-size pieces.
• Dust a piece of dough with flour and use your floured fingers to gently roll and stretch it out into a log about 10 inches long and 1 1/2 inches around. Gently transfer to prepared baking sheet. If desired, wipe off excess cornmeal with a damp paper towel. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare 2 baking sheets to bake all 4 at once). Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape plastic lightly over the baking sheet with floured side down.
• Let loaves rise, covered, until doubled, 1 to 1 1/2 hour.
• Move oven racks to the bottom and middle positions. Preheat oven to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-safe baking dish full of water into bottom rack of the oven.
• Use a sharp kitchen shears to cut 4 or 5 angled slashes into the top of each loaf. Poke down the little sharp tips of dough left by the scissors. Spray loaves with water, using a spray bottle.
• Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying.
• Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.

CHEESY GARLIC BAGUETTE

Steps:

• Light the barbecue. Chop the mozzarella and taleggio into small chunks and tip into a bowl with the butter, garlic, herbs and some salt and pepper. If you want, you can mix everything together with a wooden spoon, but I prefer to use my hands.
• Using a bread knife, cut diagonal slices along the loaf about three quarters of the way into the bread - don't cut all the way through. If it looks like the bread won't fit on the barbecue, cut it in half and make two smaller ones.
• Push the garlic butter generously between each cut, allowing some to ooze onto the top - it will caramelise and taste superb. Sprinkle the paprika over. Wrap the bread up like a cracker in a double thickness of foil. You can prepare to this stage up to a day ahead.
• Put the pack straight onto the barbecue. Cook for 2 minutes then roll it over onto its side and cook for 2 minutes more. Roll it onto its other side and cook for a further 2 minutes. Have a peek - if the cheese is melting and the bread is crispy, remove it from the barbie. Pull the slices apart and eat while hot and gooey.