CHEDDAR LOAVES
Swirls of cheddar cheese give these loaves an exquisite flavor. Try a slice or two for sandwiches, toasted for breakfast or served on the side with a Caesar salad -Agnes Ward Stratford, Ontario
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; knead in cheese. Divide dough in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 35-40 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 199 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 282mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
GOLDEN WHEAT BREAD
"This bread is great alone or with a bowl of bean soup," recommends Cindy Reams of Philipsburg, Pennsylvania. The hearty loaf has a crispy golden crust, so it's perfect with butter or your favorite jam.
Provided by Taste of Home
Time 14m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).
Nutrition Facts :
WHOLE-WHEAT SEEDED LOAVES
This is a whole-wheat adaptation of Jacquy Pfeiffer's seeded bread from "The Art of French Pastry." The seeds and the flaked oats are soaked overnight before they're mixed into the dough. This allows them to absorb moisture and softens them, so that the bread is wonderfully moist, and the seeds won't be hard on your teeth when you bite. Soaking the seeds also breaks down phytic acid and protease inhibitors, which allows the nutrients to be more readily absorbed by the body. This is a two-day recipe, as you must allow time for soaking the seeds overnight.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch
Time 5h15m
Number Of Ingredients 11
Steps:
- Mix seeds and oats together with 180 grams of water in a medium mixing bowl; cover with plastic wrap and and let soak overnight in the refrigerator.
- Combine 170 grams bread flour or all-purpose flour, 170 grams lukewarm water, and yeast in bowl of a standing mixer and mix together until well combined. Cover with plastic and leave to ferment at room temperature for two hours or until it doubles in volume. Meanwhile, remove bowl with nuts and seeds from the refrigerator, drain and bring to room temperature.
- Add drained seeds, 250 grams whole-wheat flour and sea salt to the starter. Start mixing on medium speed. The dough should come together in the first minute. If it does not and you see dry ingredients in the bottom of the bowl, add about 1/4 cup of water. Mix dough for 5 minutes on medium speed, then turn the speed up to medium-high and mix 5 to 7 minutes more, or until dough is elastic.
- Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
- Dust work surface lightly with flour and scrape out dough. Weigh dough and divide into 2 equal pieces. Shape each piece into a ball or into oblong pointed loaves. (For oblong loaves, first shape into balls, cover with a towel or lightly with plastic and let rest for 15 minutes. Then press the dough out to a rectangle about 3/4 inch thick. Take the side closest to you and fold lengthwise halfway to the center of the loaf. Lightly press down to seal. Take the top flap and bring it toward you over the first fold to the middle of the loaf and lightly press down to seal. Flip over so seam is on the bottom and roll back and forth with both hands to form an oblong loaf with pointy ends. Place on a sheet pan lined with parchment paper and repeat with the remaining dough. Cover with a towel and place in a warm spot for one hour.)
- Preheat oven to 450 degrees with a pizza stone on the middle rack and a small sheet pan on bottom of the oven for 30 to 45 minutes. Have 1 cup water ready in a small cup or a glass. (If you have a large pizza stone, you can bake both loaves at once. If you have a standard home pizza stone, bake one loaf at a time and place the other loaf in the refrigerator to slow down the fermentation.) Dust a pizza peel or flat baking sheet lightly with flour, semolina or cornmeal and place one loaf on top. Using a razor blade or a moistened bread knife, make a 1/2-inch deep horizontal cut down the middle of loaf from one end to the other, or if the loaves are round make 2 slashes across top. Slide loaf onto pizza stone and close oven door. Wait 30 seconds, then open oven door quickly and pour water onto the sheet pan on the bottom of the oven to create steam. After 5 minutes take the sheet pan out of the oven. Bake for a total of 30 to 35 minutes, until loaf is dark brown and sounds hollow when you tap the bottom. Transfer loaf to a wire rack to cool completely for 45 minutes. Repeat with other loaf.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 0 grams, TransFat 0 grams
MINI CHEDDAR LOAVES
It's hard to believe you need only four ingredients to bake up a batch of these beautiful miniature loaves. "Sliced warm from the oven, this golden bread is simple and delicious," notes Melody Rowland of Chattanooga, Tennessee.
Provided by Taste of Home
Time 45m
Yield 4 mini loaves (4 slices each).
Number Of Ingredients 4
Steps:
- In a large bowl, combine biscuit mix and cheese. Beat eggs and milk; stir into cheese mixture just until moistened. Pour into four greased and floured 5-3/4x3x2-in. loaf pans. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Remove from pans; slice and serve warm.
Nutrition Facts : Calories 254 calories, Fat 14g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 605mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
CHEESE LOAF
Use this loaf for breakfast, an addition to any meal, or just as a snack!
Provided by Janelle D.
Categories Bread Quick Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
- Stir together flour, baking powder, salt, and cheese in a large bowl. Mix in milk and melted butter. Stir to form a soft dough. Spoon dough into prepared pan.
- Bake in preheated oven, until a toothpick inserted in the center of the loaf comes out clean, about 34 to 40 minutes. Remove from pan to cool.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 31.1 g, Cholesterol 26.8 mg, Fat 9 g, Fiber 1 g, Protein 9.3 g, SaturatedFat 5.6 g, Sodium 448.7 mg, Sugar 1.9 g
HONEY WHOLE WHEAT LOAVES
Turn out two beautiful golden brown loaves that make the perfect bread for a week of healthy sandwiches. -Robyn Lindberg, Kechi, Kansas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk powder, honey, wheat bran, wheat germ, flax, oil, salt, whole wheat flour and 3 cups all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and turn onto a floured surface; shape into two loaves. Place in two 9x5-in. loaf pans coated with cooking spay. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool.
Nutrition Facts : Calories 139 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
LITTLE CHEDDAR MEATLOAVES
Make and share this Little Cheddar Meatloaves recipe from Food.com.
Provided by shortstuff
Categories Meat
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat together egg and milk; stir in cheese, oats, onion and salt.
- Add hamburger and mix well.
- Shape into 8 loaves and place in a greased 13x9 pan.
- Combine ketchup, brown sugar and mustard; spoon over loaves.
- Bake uncovered at 350°F for 45 minutes or until meat is no longer pink.
Nutrition Facts : Calories 284.2, Fat 13, SaturatedFat 6.2, Cholesterol 79.3, Sodium 674.2, Carbohydrate 24.2, Fiber 0.8, Sugar 18.5, Protein 18
GOLDEN EGG LOAVES (OR BRAIDS)
This is a rich and soft loaf suitable for sandwiches or slicing for use in a bread pudding, overnight egg bake, or French toast. It is equally good fresh out of the oven with butter and jam.
Provided by Cookin Up A Storm
Categories Bread Yeast Bread Recipes Egg
Time 2h55m
Yield 24
Number Of Ingredients 9
Steps:
- Combine water, honey, and yeast in a stand mixer fitted with the dough hook. Let sit until mixture becomes foamy, about 10 minutes.
- Pour 3 cups flour, olive oil, eggs, wheat gluten, and butter into the yeast mixture; mix on speed 2 (or low speed) in the stand mixer until flour mixture is incorporated, 2 to 3 minutes. Add salt and 3 cups flour and mix on speed 2 until flour is incorporated into the dough. If dough is pulling away from the sides of the bowl, continue mixing, 5 to 7 minutes. If dough is still sticky, add 1/4 cup flour at a time and knead for 2 minutes after each addition until dough pulls away from the sides of the bowl; mix for 5 to 7 minutes.
- Grease a large bowl.
- Transfer dough to greased bowl and cover with a damp towel. Set aside in a warm area of the kitchen until dough has doubled in size, 60 to 90 minutes.
- Punch down dough and divide into 2 loaves. Place each dough half into a 9x5-inch loaf pan or on a baking sheet. Let rise until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until golden brown and an instant-read thermometer registers an internal temperature of 200 degrees F (93 degrees C), 25 to 30 minutes.
Nutrition Facts : Calories 186.3 calories, Carbohydrate 29.9 g, Cholesterol 33.5 mg, Fat 4.6 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 1.3 g, Sodium 310.9 mg, Sugar 4.5 g
GOLDEN WHOLE WHEAT BREAD
Whole grains tend to absorb more water and produce weaker gluten networks, and I found that kneading, as the recipe directs, gave a lighter, loftier loaf.
Provided by Harold Mcgee
Categories side dish
Time 1h30m
Yield Two 15-ounce round loaves
Number Of Ingredients 7
Steps:
- In small bowl combine yeast with 1/4 cup warm water (105 to 115 degrees) and stir to dissolve. In a medium bowl combine whole wheat flour, bread flour, bran and salt. Add yeast mixture and 2 cups cool water (75 to 78 degrees) to dry ingredients; mix by hand to make a granular mass. Knead about 2 minutes; dough should be very loose and sticky. If necessary add 1 to 2 tablespoons cool water.
- Oil a large mixing bowl and a sheet of plastic wrap; set aside. Transfer dough to a very lightly floured work surface and knead until somewhat cohesive, 3 to 4 minutes, using as little flour as possible and using a scraper to lift and turn dough. Return dough to bowl and place oiled plastic wrap over surface. Allow to rest for 20 minutes.
- Return dough to work surface and knead again 6 to 7 minutes; dough should be soft and loose. Return to oiled bowl and cover again with oiled plastic wrap. Allow to rise at room temperature for one hour.
- Knead dough while still in bowl, gently deflating it with your fingertips. Fold in thirds like a letter, then bring ends in and turn over so seam is underneath. Let rise again for one hour.
- Repeat folding and turning process, and let rise again until doubled in volume, about 1 to 1 1/2 hours. When dough is fully risen, an indentation made by poking your finger deep into the dough will not spring back.
- Sprinkle a large baking peel generously with cornmeal, or line a sheet pan with parchment paper. Divide dough into two equal pieces, shaping each into a tight boule (slightly flattened ball). Place loaves on peel or pan, leaving about 4 inches between them to allow for rising. Cover with oiled plastic wrap and allow to rise again until nearly doubled in size, about 1 1/2 hours. If loaves begin to grow together, put in oven before they touch.
- Thirty minutes before baking, heat oven to 450 degrees. Place small cast-iron skillet on floor of a gas oven or lowest rack of an electric oven. Place oven rack two rungs above pan. If using a baking stone, place it on the rack. Fill a plastic spray bottle with water.
- Score a tic-tac-toe pattern with a sharp knife or razor blade on top of each loaf. Slide loaves into oven. Mist loaves 6 to 8 times, pour 1 cup hot water into skillet and quickly close oven door. After 1 minute, mist with water again, and close oven door.
- Bake 15 minutes, then reduce oven temperature to 375 degrees. Continue to bake until loaves are golden brown and sound hollow when tapped on bottom, another 13 to 18 minutes. Place on a rack to cool.
Nutrition Facts : @context http, Calories 991, UnsaturatedFat 7 grams, Carbohydrate 200 grams, Fat 10 grams, Fiber 24 grams, Protein 36 grams, SaturatedFat 1 gram, Sodium 656 milligrams, Sugar 1 gram, TransFat 0 grams
LI'L CHEDDAR MEAT LOAVES
I got this recipe from my aunt when I was a teen and have made these miniature loaves many times since. My husband and three children count this main dish among their favorites. -Kathy Bowron, Cocolalla, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into 8 loaves; place in a greased 13x9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves. , Bake, uncovered, at 350° for 25-30 minutes or until no pink remains and a thermometer reads 160°.
Nutrition Facts : Calories 279 calories, Fat 13g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 547mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 1g fiber), Protein 17g protein.
GOLDEN WHEAT AND CHEDDAR LOAVES
These are chewy, crusty loaves that have all the aroma of a traditional yeast bread, but they don't take all the time. Quick rise yeast shortens proofing time, and smaller pans trim baking time. From Cooking Pleasures magazine. This is great served with Kansas City Steak Soup. This is a rustic bread, originating in Europe(England and France)
Provided by Sharon123
Categories Yeast Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Heat your oven to 350*F. Spray 2(7x4x2 inch) pans with nonstick cooking spray. You may use loaf pans but the loaves will not rise as high).
- In a large bowl, stir together whole wheat flour, all purpose flour, yeast, salt and 1 cup of the cheese. Make a well in the center of the flour mixture. Add water and oil. Gradually stir dry ingredients into water mixture until soft dough forms. If dough is too sticky, add additional flour 1 tbls. at a time.
- Turn out the dough onto lightly floured surface; divide in half. Shape into loaves; place in pans. Cover with a towel; let stand 30 minutes or until slightly risen. Sprinkle the top of each loaf with 1/4 cup of remaining cheese.
- Bake 30 to 35 minutes or until browned and loaves sound hollow when tapped or inside temperature reaches 190*F. Cool on a wire rack.
- Enjoy!
Nutrition Facts : Calories 1279.4, Fat 46, SaturatedFat 20.4, Cholesterol 89, Sodium 1992.3, Carbohydrate 172.4, Fiber 16.8, Sugar 1.2, Protein 49.7
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