Easy Cheese Batter Bread A Pillsbury Bake Off Winner Recipes

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EASY CHEESE BATTER BREAD (A PILLSBURY BAKE-OFF WINNER)



Easy Cheese Batter Bread (A Pillsbury Bake-Off Winner) image

This hearty casserole bread was a prize winner in the 23rd Bake-Off contest in the early 70's. The moist and chewy bread is even better the second day! *Cooking time(passive time) includes time for bread to rise twice.

Provided by DuChick

Categories     Yeast Breads

Time 2h20m

Yield 1 loaf

Number Of Ingredients 8

2 1/2 cups all-purpose flour
4 ounces shredded cheddar cheese
2 teaspoons sugar
1 1/2 teaspoons salt
1 (1/4 ounce) package active dry yeast
3/4 cup milk
1/2 cup margarine or 1/2 cup butter
3 eggs

Steps:

  • Generously grease 1 1/2 or 2 quart casserole dish or 9x5" loaf pan.
  • Lightly spoon flour into measuring cup; level off.
  • In large bowl, combine 1 1/2 cups flour, cheese, sugar,salt and yeast; blend well.
  • In small saucepan, heat milk and margarine until very warm (120 to 130 degrees F.).
  • Add warm liquid and eggs to flour mixture.
  • Blend at low speed until moistened; beat 3 minutes at medium speed.
  • By hand, stir in remaining 1 cup flour.
  • Cover loosely with plastic wrap and cloth towel.
  • Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, about 45-60 minutes.
  • Stir down dough to remove all air bubbles. Turn into prepared casserole dish.
  • Cover; let rise in warm place until ight and doubled in size, 20-25 minutes.
  • Heat oven to 350 degrees.
  • Uncover dough.
  • Bake 40-45 minutes or until deep golden brown.
  • Remove from casserole dish immediately; cool on wire rack.

Nutrition Facts : Calories 2796.6, Fat 153.4, SaturatedFat 49, Cholesterol 779.2, Sodium 5565.6, Carbohydrate 261.7, Fiber 9.9, Sugar 11, Protein 89.1

CHEESE BATTER BREAD



Cheese Batter Bread image

Hearty breads are very much a part of our Midwest heritage. This bread has a unique flavor and is a family favorite.

Provided by Taste of Home

Time 45m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1 cup warm chicken broth (110° to 115°)
2 tablespoons sugar
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1 large egg, room temperature, beaten
3 cups all-purpose flour, divided
1-1/4 cups finely shredded cheddar cheese, divided
Onion salt, optional

Steps:

  • In a large bowl, dissolve yeast in warm broth. Add the sugar, butter, salt, poultry seasoning, egg and 1 cup of flour; beat until smooth. Add 1 cup of cheese and the remaining flour; stir for 1 minute. , Cover and let rise in a warm place until doubled, about 30 minutes. Stir the batter down, about 25 strokes. Spread evenly into a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 20 minutes. , Sprinkle with the remaining cheese and onion salt if desired. Bake at 375° until golden brown, 25-30 minutes. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 136 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 197mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

HERBED CHEESE BATTER BREAD



Herbed Cheese Batter Bread image

My son makes this & it's wonderful! Since he's a big fan of the food network, I'm guessing he grabbed the basic recipe there & tweaked it to suit himself. No kneading required (my favorite kind of bread making). This makes 2 loaves - one for now & one to freeze for later. Prep time includes rising time.

Provided by SusieQusie

Categories     Yeast Breads

Time 1h50m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 18

4 tablespoons unsalted butter
3/4 cup buttermilk
3/4 cup water
1 (1/4 ounce) package active dry yeast
3 large eggs
1 teaspoon hot pepper sauce
4 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup grated parmesan cheese
1 cup shredded sharp cheddar cheese or 1 cup swiss cheese, divided
2 garlic cloves, finely minced
1 teaspoon dried parsley flakes or 1 tablespoon fresh parsley, minced
1 teaspoon dried oregano or 1 tablespoon fresh oregano, minced
1 large egg yolk
1 tablespoon water

Steps:

  • Lightly butter (2) 8 X 4 X 2-inch loaf pans.
  • Heat butter over medium heat. Add the buttermilk and water; heat till warm to touch (105-115ºF)
  • Pour into a large bowl & sprinkle the yeast on top. Let stand for 5 minutes.
  • Whisk to dissolve yeast then whisk in 3 eggs & the hot sauce.
  • Sift together flour, sugar, baking powder, baking soda & salt.
  • Gradually stir into the liquid mixture to make a thick batter.
  • Stir in Parmesan cheese, 3/4 cup shredded cheddar, garlic & herbs.
  • Pour batter into prepared pans, spreading evenly.
  • Cover loosely with plastic wrap & let stand in a warm place until doubled in volume, about 45 minutes.
  • Preheat oven to 375ºF & place rack in the center.
  • Beat the remaining egg with the 1 tablespoon water & brush tops of loaves.
  • Bake for 25 minutes. Sprinkle with remaining 1/4 cup cheddar cheese & bake till golden brown, 10-15 minutes.
  • Cool in pans, on rack, for 10 minutes. Turn on on rack and cool completely.
  • * Can be made up to 2 days in advance, wrapped tightly & stored at room temperature. Herbs can be varied to suit your taste.

CHEDDAR CHEESE BATTER BREAD



Cheddar Cheese Batter Bread image

As a dairy farmer, I like to promote our products. This cheesy, golden loaf-a proven winner at our state fair-tastes wonderful either fresh from the oven or cooled and sliced. -Jeanne Kemper, Bagdad, Kentucky

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 18

2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
3 cups shredded cheddar cheese
3/4 cup shredded Parmesan cheese
2 cups warm 2% milk (110° to 115°)
3 tablespoons sugar
1 tablespoon butter, melted
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 large egg white
1 tablespoon water
TOPPING:
1/2 cup finely shredded cheddar cheese
1 garlic clove, minced
1/2 teaspoon sesame seeds
1/2 teaspoon poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed

Steps:

  • In a large bowl, dissolve yeast in warm water. Add cheeses, milk, sugar, butter, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Stir dough down; transfer to 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 375°. In a small bowl, combine egg white and water. In another bowl, combine topping ingredients. Brush loaves with egg white mixture; sprinkle with topping. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 155 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 266mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

EASY BRAZILIAN CHEESE BREAD



Easy Brazilian Cheese Bread image

I found this recipe online (source: available upon request) and I wanted to add it on here for safe keeping. I saw another similar recipe on here, but this one was different enough for me to add this one. Haven't tried it yet, but sounds delicious! I mean how can you go wrong with warm, chewy, cheesy bread!

Provided by Miss Karyn

Categories     Breads

Time 40m

Yield 16 mini muffins, 16 serving(s)

Number Of Ingredients 6

1 egg
1/3 cup olive oil
2/3 cup milk
1 1/2 cups tapioca flour (scant)
1/2 cup packed grated cheese, recommended (Mexican farm cheese (queso fresco)
1 teaspoon salt (more to taste)

Steps:

  • Start with egg at room temperature. If you did not plan ahead for this, you can quickly bring your egg to room temperature by putting it in a bowl of warm (NOT hot!) water for a few minutes.
  • Preheat oven to 400 degrees and grease a mini muffin tin.
  • Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides to ensure everything gets blended. At this point the batter can be stored in your fridge for up to a week.
  • Pour batter in muffin tin to just below full.
  • Bake for 15-20 minutes until puffy and lightly browned. Let cool on a wire rack for a minutes and eat warm!

EASY BATTER BREAD



Easy Batter Bread image

Posted in reply to a message board request. This is the recipe I used (over 40 years ago) when I made my first loaf of yeast bread. Its very simple to make, and produces a good, basic white bread for sandwiches and/or toast. If memory serves, the recipe was from the side of the Hecker's Unbleached Flour sack. Prep Time does not include the 1 to 2 hour rising time.

Provided by Dee514

Categories     Yeast Breads

Time 1h5m

Yield 1 Loaf

Number Of Ingredients 7

1 (1/4 ounce) package active dry yeast
1 1/4 cups warm water (110°-115°F)
3 cups all-purpose unbleached white flour (or unbleached white "bread flour")
2 tablespoons soft unsalted butter
2 teaspoons salt
2 tablespoons sugar
unsalted butter, for brushing the top crust (optional)

Steps:

  • In a large bowl, dissolve yeast in warm water.
  • Stir sugar into yeast/water mixture, let mixture sit until tiny bubbles start to form.
  • Add butter, salt and half the flour.
  • With electric mixer on medium speed, beat batter for 2 minutes.
  • Add remaining flour, stirring by hand (or on low speed) until well blended and smooth (batter will be very thick, like a very soft dough).
  • Cover bowl with a tea towel, and let the batter rise in a warm draft free place for 30-60 minutes or until doubled.
  • Beat the batter by hand, about 25 strokes (the dough will deflate).
  • Spread batter evenly into a greased 8x3 or 9x4 inch loaf pan.
  • Smooth out the top of the loaf by patting it with your floured hand.
  • Cover pan, and let batter rise again (about 30-60 minutes) until dough has reached the top of the pan.
  • Bake in a preheated 375°F oven for 45-50 minutes, or until the loaf sounds hollow when the top is lightly tapped.
  • Remove from pan.
  • For a softer crust, brush the top of the hot loaf with butter.
  • Cool on a wire rack.
  • Bread slices best when it is cooled.

EASY CHEESE BATTER BREAD



Easy Cheese Batter Bread image

Number Of Ingredients 8

2 1/2 cups all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons salt
1 package active dry yeast
1 cup (4 oz.) shredded Cheddar cheese
3/4 cup milk
1/2 cup margarine or butter
3 eggs

Steps:

  • In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast blend well. Stir in cheese. In small saucepan, heat milk and margarine until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in remaining 1 cup flour. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85° F.) until light and doubled in size, 45 to 60 minutes.Generously grease 1 1/2- or 2-quart casserole or 9 x 5-inch loaf pan. Stir down dough to remove all air bubbles. Turn into greased casserole. Cover let rise in warm place until light and doubled in size, 20 to 25 minutes.Heat oven to 350°F. Uncover dough. Bake 40 to 45 minutes or until deep golden brown. Immediately remove from casserole cool on wire rack.HIGH ALTITUDE - Above 3,500 feet: Bake at 375°F. for 40 to 45 minutes.Nutrition Per Serving (1 slice): Calories 150 Protein 5g Carbohydrate 15g Fat 8g Sodium 290mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

EASY BROCCOLI CHEESE BREAD



Easy Broccoli Cheese Bread image

This is fast and easy. We like to dip it in spaghetti sauce. This is a great appetizer or light meal. You can add a red bell pepper, if desired.

Provided by JESMom

Categories     Kid Friendly

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup cooked broccoli
1/3 cup chopped green onion
1/2 cup mozzarella cheese
1 teaspoon seasoning salt
1/2 teaspoon basil
8 ounces refrigerated crescent dinner rolls

Steps:

  • Preheat oven to 375 degrees. Coat baking sheet with nonstick cooking spray.
  • Mix everything but the crescent rolls in a medium bowl.
  • Unroll the crescent roll dough. Mine usually comes in a rectangle that I have to break apart to make the crescent shapes. Don't do that! Leave it rectangular. If yours is different, just shape it into a rectangle.
  • Spread the broccoli mixture over the dough, leaving just 1/2 an inch free on one of the long sides.
  • Roll the dough up like a cinnamon roll starting with the long side you left empty. Pinch the dough together at the end to seal the seams. Place the seam side down on the baking sheet.
  • Bake until golden, about 15 minutes.

Nutrition Facts : Calories 116.2, Fat 3.5, SaturatedFat 1.4, Cholesterol 19.7, Sodium 207.1, Carbohydrate 16.6, Fiber 1.8, Sugar 1.7, Protein 4.8

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