Instant Pot Cheddar Parmesan Bread Recipes

BREAD MACHINE CHEESE BREAD

Steps:

• Add all ingredients in the order listed to the bread maker pan, reserving 1/4 cup of cheese for the top. *Check your brand's manual for the correct order to add ingredients if you are not using a Cuisinart bread machine. If it differs, add them in the order that your manual states.
• Select the basic/white bread setting. Choose the 1.5 lb loaf size and your preferred crust color. If baking in the oven, choose the dough setting. Press start and allow machine to run through the cycle, then follow steps below for your preferred method for baking.
• Baking in Machine: At the end of the last kneading cycle, remove the kneading paddle. This is optional and can also be done once the bread cools. When the bread completes it's last rise, gently brush the sides with an egg wash and top with the remaining cheese. Once the bake cycle is complete, remove the pan from the bread maker immediately. Let cool for at least 10 minutes, then carefully remove the bread from the pan. Cool completely before slicing.
• Baking in Oven: Once the dough cycle is complete, remove from the dough from the bread pan. Punch down a few times and form into your desired shape. Set on a parchment-lined baking sheet and cover with a towel. Let rise in a warm place until doubled in size, about 45 minutes. Gently brush the top and sides with an egg wash and top with the remaining cheese. Bake at 350°F for 30-35 minutes, until it reaches an internal temperature of 190°F. Remove from the oven and let cool completely on a wire rack before slicing.

CHEESE BREAD (QUICK BREAD)

Steps:

• Preheat oven to 350°F. Grease an 8" x 4" loaf pan.
• Whisk dry ingredients in a medium bowl.
• Using a pastry cutter or a fork, cut in butter. Stir in cheeses and green onion.
• In a separate bowl, whisk eggs until foamy. Add milk and sugar.
• Add wet ingredients to the dry mixture and stir just until moistened, do not overmix.
• Pour into prepared pan and bake 50 minutes or until a toothpick comes out clean.

SLOW COOKER PARMESAN-GARLIC QUICK BREAD

Steps:

• Generously grease the inside of a slow cooker with cooking spray. Set aside 1 tablespoon each of Parmesan and Cheddar cheeses.
• Combine baking mix, milk, remaining Parmesan and Cheddar cheeses, egg whites, minced onion, and garlic salt in a bowl until well mixed. Pour into the prepared slow cooker and sprinkle reserved Parmesan and Cheddar over top.
• Cook on High until bread is cooked through, about 1 hour.

INSTANT POT® CRUSTY NO-KNEAD BREAD

Steps:

• Whisk flour and salt together in a large bowl; set aside.
• Combine yeast and sugar in a medium bowl; add water and stir once. Let stand until yeast has bloomed and bubbled up slightly, about 5 minutes.
• Meanwhile, line the bottom and sides of a multi-functional pressure cooker (such as Instant Pot®) with parchment paper that has been lightly coated with cooking spray.
• Add the yeast mixture and oil to the flour mixture, and stir until incorporated and a shaggy, slightly sticky dough is formed. Add dough to the pot. Close and lock the lid; seal vent. Select Yogurt function; set timer for 4 hours.
• Remove lid. Dough should be doubled in size, and will have tiny bubbles on the surface. Lift out dough using parchment paper. Turn dough onto a lightly floured sheet of parchment, and form into a ball. Sprinkle top dough ball lightly with flour, and cover with a kitchen towel. Allow to rest until slightly risen, 30 to 40 minutes.
• While dough is resting, place a Dutch oven with a lid in the oven, and preheat to 450 degrees F (225 degrees C) for 30 minutes.
• Carefully remove Dutch oven from the oven. Transfer in dough using parchment. Cut slits in the top. Cover and return to the oven. Bake for 30 minutes. Uncover, and bake until golden brown and crusty, 10 to 15 minutes. Transfer loaf to a cooling rack; let cool slightly before slicing.