MELTING CHEESE WITH POPPY & APRICOT BREAD WREATH
Baked camembert just got a whole lot better - try home baking a decorative ring and tear off chunks to dunk like fondue
Provided by Good Food team
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 9
Steps:
- Tip the bread mix into a food processor, add the walnuts and whizz until fully incorporated. Transfer to a bowl and stir in the apricots and most of the poppy seeds. Warm the milk to hand temperature, then stir into the flour mix with a wooden spoon. Knead in the bowl until smooth. Cover with oiled cling film and leave somewhere warm-ish to rise for 1 hr.
- Find a heatproof dish the same size or a bit bigger than your cheese box. Sit it in the middle of a big baking tray.
- Shape the risen dough into a long, thin log that will wrap around the dish on the sheet, like a wreath. Press the ends together, loosely cover with oiled cling film and leave to rise for 20-30 mins.
- Heat oven to 180C/160C fan/gas 4. Brush the egg all over the loaf, then sprinkle with the remaining poppy seeds. Using kitchen scissors, randomly snip into the dough, to give a spiky finish. Bake for 35-40 mins until golden and crusty, and the bottom sounds hollow when you tap it. Remove the dish from the middle.
- To serve, unwrap the cheese and put it back into the box. Stab a few times, add the wine and tie kitchen string around the box to secure it in case the glue comes undone. Sit the cheese in the middle of the bread, without its lid, and bake for 10-15 mins until molten. Serve straight away and, if you like, pop another cheese in the oven so you can finish off the bread when the first cheese box is wiped clean.
Nutrition Facts : Calories 409 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
APRICOT CHEESE LOAF
A fruit-laden and slightly tart loaf. Excellent with tea or coffee.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Pour boiling water over apricot pieces in a small bowl. Cool.
- In another bowl, combine flour, baking powder, soda, salt, and dates.
- In a large bowl, cream butter or margarine, cream cheese, and sugar. Beat in eggs, one at a time, until smooth. Stir in cooled apricots and water. Pour in flour mixture, and stir until moistened. Turn batter into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes. Remove from pan to rack. Cool.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 49.1 g, Cholesterol 41.6 mg, Fat 7.2 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 303.7 mg, Sugar 30.4 g
PESTO BREAD WREATH RECIPE BY TASTY
Pillowy dough swirled with savory pesto and studded with sun-dried tomatoes makes this centerpiece bread not only beautiful to present, but also absolutely delicious. Make one (or two) for this season's holiday party and make sure to snag a slice for yourself before it disappears.
Provided by Tikeyah Whittle
Categories Dinner
Time 4h20m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Make the dough: In a small bowl, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Set aside until frothy, about 5 minutes.
- In a large bowl, whisk together the flour, salt, lemon zest, and remaining 3 tablespoons of sugar. Make a well in the center and pour in the yeast mixture, eggs, and melted butter. Use a wooden spoon to stir until a shaggy mass forms.
- Turn the dough onto a lightly floured surface and knead until it springs back when pressed, 5-10 minutes. Shape the dough into a ball and place in a large bowl lightly greased with nonstick spray. Cover the bowl and place in a warm spot until the dough is doubled in size, about 90 minutes.
- Meanwhile, make the pesto: In a blender, combine the pepitas, basil, Parmesan, salt, garlic, and lemon juice. Blend on medium speed until the ingredients are finely chopped. With the blender running, slowly drizzle in the olive oil until incorporated.
- Assemble the wreath: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
- Spread the softened cream cheese across the dough to cover completely. Spread the pesto evenly over the cream cheese. Sprinkle the sun-dried tomatoes over the pesto.
- Starting from a long end, roll the dough into a log and pinch the seam closed. Turn the log seam-side down and use a serrated knife to cut lengthwise into 3 long pieces. Braid the pieces together, then bring the ends together to form a wreath. Carefully transfer to the prepared baking sheet. Brush beaten egg all over the wreath.
- Bake the wreath until golden brown, about 40 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 322 calories, Carbohydrate 36 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, Sugar 6 grams
APRICOT COTTAGE CHEESE BRAN BREAD
I saw a recipe calling for these three foods stacked together for breakfast.I decided this would be the perfect ingredients for a quick breakfast bread since my family would not find cottage cheese appealing for breakfast.There is plenty of energy producing nutrients in this bread or muffins. I blend the cottage cheese first so it is not lumpy.
Provided by Montana Heart Song
Categories Quick Breads
Time 45m
Yield 12 muffins, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl mix the wet ingredients together. Set aside.
- In large mixing bowl mix the dry ingredients together.
- Add the wet ingredients into the dry. Fold in gently.
- Add the vanilla and fold in gently.
- Preheat oven 375°F.
- Spray Pam in glass baking pan or bread pan.
- Gently pour and spread into pan.
- You can spray Pam in muffin pans and fill 1/2 to 3/4 full.
- Bake 30 to 35 minutes or until top springs back when pressed with a finger tip ans sides start pull away from pan.
- Muffins have shorter baking time, when top start to turn brown and the tops springs back when pressed with a finger tip. Do not overbake muffin, they will be chewy.
- Note: I prefer to use Special K Cereal, your choice. I have never used the Special K Cereal with the Strawberries in it but I think you could use it along with the apricots.
Nutrition Facts : Calories 563.5, Fat 18.2, SaturatedFat 3.5, Cholesterol 73.9, Sodium 851.4, Carbohydrate 90.3, Fiber 8.8, Sugar 43.6, Protein 17.7
POPPY-SEED CHEESE CREPES WITH APRICOT SAUCE
Yield Makes 12 filled crêpes, serving 4 to 6
Number Of Ingredients 16
Steps:
- In a large cheesecloth-lined sieve set over a bowl let the yogurt drain, covered and chilled, for 8 hours. Transfer the yogurt to a bowl, add the confectioners' sugar and the vanilla, and whisk the mixture until it is smooth.
- In a small heavy saucepan combine the apricots, the brown sugar, and 2 1/2 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 20 minutes. In a food processor or blender purée the mixture and force it through a sieve into a bowl. The sauce may be made 3 days in advance and kept covered and chilled. Serve the sauce either warm or at room temperature.
- Make 12 crêpes (procedure follows) with the poppy-seed crêpe batter. Mound 2 tablespoons of the filling in the center of each crêpe and fold the bottom third of the crêpe up over the filling. Fold in 1 inch of each side and fold down the top third of the crêpe to enclose the filling completely, forming a rectangle. Arrange the crêpe in one layer in a shallow baking dish, brush them with the butter, and bake them in the middle of a preheated 450°F. oven for 10 minutes. Serve the crêpes with the apricot sauce.
- In a blender or food processor blend the flour, the sugar, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, the poppy seeds, the zest, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 crêpes.
- Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
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