TRIPLE MUSTARD AND GRUYERE BREAD THINS
As a bread baker, I'm always experimenting with new flavor combinations. My mustard and Gruyere bread has become my all-time favorite for sandwiches. The bread elevates every sandwich to gourmet status. -Veronica Fay, Knoxville, Tennessee
Provided by Taste of Home
Time 1h30m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine egg, oil, minced onion, stone-ground mustard, ground mustard, onion powder, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese., 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 and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls, about 2 ounces each. Flatten each ball to a 4-in. circle. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until slightly puffed, about 30 minutes., Preheat oven to 375°. Brush rolls with Dijon mustard; if desired, sprinkle with seeds. Bake until lightly browned, 15-18 minutes. Remove from pans to wire racks to cool completely., Freeze option: Freeze cooled rolls in freezer containers. To use, thaw at room temperature or, if desired, microwave each roll on high until heated through, 10-15 seconds.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 423mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
GRUYERE AND WALNUT BREAD
Make and share this Gruyere and Walnut Bread recipe from Food.com.
Provided by threeovens
Categories Yeast Breads
Time 4h15m
Yield 2 loaves, 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Butter or grease two loaf pans.
- In a large bowl, combine flour, sugar, salt, and pepper (if using); set aside.
- Stir the butter into the scalded milk; let cool to room temperature.
- Once the milk has cooled you can begin to make the dough by pouring the water into the bowl of your stand mixer.
- Whisk in yeast, wait a minute, then whisk again to be sure all the yeast is completely dissolved; whisk in the cooled milk and butter mixture.
- Stir in half the flour with a large rubber spatula, then stir in the remaining flour, in smaller batches, to ensure all the flour is moistened.
- Place the bowl on the stand mixer, fitted with the dough hook, and beat on medium speed until the dough gets smoother, but not competely smooth, about 2 minutes; let rest 10 minutes.
- Add the cheese and nuts then beat, on medium speed, until the dough becomes smoother and more elastic, about 2 minutes.
- Transfer the dough to a lightly oil bowl to rise, turning to coat all sides with oil; drape oiled plastic wrap on top and let rise until doubled, about 1 hour.
- Turn dough out on a lightly floured work area, turn over, press to deflate, then set aside (in oiled bowl) to rise again, about 1 hour.
- Turn dough out onto floured board and divide in half, taking care not to delate dough too much; shape each half into an 8 to 9 inch square.
- Roll dough tightly, jelly roll fashion, pinching the edge in when you get to the end; place loaf in pan, seam side down, pressing it into place so that the surface is fairly even.
- Cover with oiled plastic wrap and let rise another hour; once risen, the dough should protrude about 1 inch over the rim of the loaf pan.
- Set oven rack to the middle and heat the oven to 400 degrees F.
- Uncover loaves, and place in the center of the oven rack, short side toward each other, equal distance from each other and the sides of the oven.
- Bake until the bread is risen, and is deep golden and firm; the internal temperature should be more than 200 degrees F, about 45 minutes.
- Unmold each loaf and cool, on its side, on a rack (this prevents falling).
- You can brush the breads with melted butter if you like your crusts soft.
- Let cool completely before slicing with a sharp serrated knife.
- Store at room temperature, in a plastic bag, or freeze for longer storage.
GRUYERE, SCALLION, AND WALNUT TART
This is a great combination of ingredients -- they are always available, and the tart is good hot, warm or at room temperature.
Provided by Food Network
Categories dessert
Time 50m
Number Of Ingredients 14
Steps:
- For the dough, combine the dry ingredients in the bowl of a food processor. Pulse to mix. Cut butter into 12 pieces and add; pulse to mix in finely. Add egg and yolk and pulse to form a ball -- if it resists, add a teaspoon of water and continue. Form the dough into a disk and wrap in plastic. Refrigerate until needed, up to 2 days. When ready to bake the tart, preheat oven to 350 degrees and set a rack in the lowest level. On a floured surface, roll the dough and use it to line a 9 to 10-inch tart pan. For the filling, melt the butter in a small saute pan and cook the scallions for a few minutes to wilt them. Scrape onto the dough and spread evenly. Cover with the grated cheese and walnuts.
- Whisk the remaining ingredients together in a bowl and pour into the tart crust. Bake the tart for about 30 minutes, or until the filling is brown and puffed and the crust is baked through. Serve immediately or cool and serve later.
OLD FASHIONED WALNUT BREAD
Make and share this Old Fashioned Walnut Bread recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- Sift flour, sugar, baking powder and salt into large bowl.
- Add egg, shortning, milk and vanilla.
- Stir until all is moistened.
- Stir in the walnuts.
- Bake in a 9x5 loaf pan for 1 hour, 20 minutes, or until toothpick comes out clean.
GRUYèRE WALNUT WAFERS
Categories Bake Cocktail Party Quick & Easy Rosemary Walnut Swiss Cheese Gourmet
Yield Makes 8 wafers, serving 2 as an hors d'oeuvre
Number Of Ingredients 3
Steps:
- Preheat oven to 350° F.
- On a baking sheet divide Gruyère into 8 small mounds and sprinkle walnuts and rosemary on top. Bake wafers in middle of oven until pale golden, about 4 minutes. Cool wafers on sheet 1 minute and with a spatula carefully transfer to a rack to cool completely.
GRAPEFRUIT WALNUT BREAD
This grapefruit walnut bread recipe was inspired by lime, orange and lemon nut loaves I've made in the past. Try this new variation! -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Breakfast
Time 1h20m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans., In a large bowl, beat shortening and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts and zest., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Meanwhile, whisk glaze ingredients. Remove pans from oven; immediately brush with glaze. Cool in pan 10 minutes before removing to a wire rack to cool completely. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 263 calories, Fat 12g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 176mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
SAVORY GRUYèRE BREAD WITH HAM
The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.
Provided by Melissa Clark
Categories cookbooks Bread Cheese Ham Green Onion/Scallion
Number Of Ingredients 11
Steps:
- Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
- Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
- Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.
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