Recipe For Cheese Bread Loaf

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HOMEMADE CHEESE BREAD - EXTRA SOFT



Homemade Cheese Bread - Extra Soft image

You only need a handful of basic ingredients to make homemade cheese bread. This soft buttery yeasted bread is twisted up with cheddar cheese, but you can use any cheese variety you love. Bake the bread in a loaf pan, then slice it to reveal the 2 cups of swirled cheese inside. See recipe notes for make ahead and freezing instructions.

Provided by Sally

Categories     Bread

Time 4h

Number Of Ingredients 13

1/2 cup (120ml) buttermilk, warmed to about 110°F
1/3 cup (80ml) water, warmed to about 110°F
2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
2 Tablespoons (25g) granulated sugar
5 Tablespoons (72g) unsalted butter, melted + slightly cooled
1 large egg, at room temperature
1 teaspoon salt
3/4 teaspoon garlic powder
3 cups (390g) bread flour (spoon & leveled)*
2 cups (250g; 8 ounces) shredded cheddar cheese (see note)
2 Tablespoons (30g) unsalted butter, melted
2 teaspoons chopped fresh parsley (or your favorite dried or fresh herb)*
1/4 teaspoon garlic powder

Steps:

  • Whisk the warm buttermilk, warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
  • Add the butter, egg, salt, garlic powder, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
  • Keep the dough in the mixer and beat on low speed for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
  • Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  • Grease a 9×5 inch loaf pan.
  • Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 9×15 inch rectangle (approximately). Sprinkle cheese all over the top, leaving a 1/2 inch border uncovered.
  • Watch the video above to see exactly how I do this step. Tightly roll the dough into a 15-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half, cut side down, on top of the other half- forming an X. Tightly twist the two together. Pinch the outer edges to seal as best you can. If you have any leftover cheese, cut a few small squares and tuck into the dough as shown in the video above. This is optional and simply for extra cheesy pockets! Place in prepared loaf pan and cover with aluminum foil, plastic wrap, or a clean kitchen towel. (This step can get a little messy.)
  • Allow the covered loaf to rest for 30 minutes. It will slightly rise during this time.
  • Adjust the oven rack to the lower third position. Place a baking sheet on the lower rack to catch any cheese or butter that may drip down. Preheat the oven to 350°F (177°C).
  • Whisk the melted butter, herbs, and garlic powder together. Drizzle or brush on top of dough.
  • Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 45-55 minutes. If you find the top of the loaf is browning too quickly as it bakes, tent with aluminum foil. (I usually place foil on top after about 25 minutes.) Remove bread the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and cool loaf on the wire rack.
  • Slice and serve. Cover and store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week. Leftover slices taste delicious when warmed in the microwave for 10 seconds.

QUICK AND EASY CHEESE BREAD



Quick and Easy Cheese Bread image

This easy bread is excellent with anything from meatloaf, to soups, to chicken. Tastes wonderful, but is pretty crumbly.

Provided by Elizabeth Sarah

Categories     Bread     Quick Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 8

1 ¾ cups all-purpose flour
¼ cup white sugar
2 ½ teaspoons baking powder
¾ teaspoon salt
1 cup shredded Cheddar cheese
1 egg, beaten
¾ cup milk
⅓ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.
  • In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
  • Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 19.2 g, Cholesterol 26.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 317.9 mg, Sugar 5 g

CHEESE BREAD



Cheese Bread image

This is a wonderful recipe for cheese bread, if you don't want to add in grated cheddar, add in small cubes of cheddar by hand after kneading. This can also be made on a stand mixer with a dough hook attached. If desired you can add in about 2 tablespoons room temperature Crisco shortening in with the yeast, warm water, sugar and salt, the bread will stay fresher longer and bake out with a softer texture.

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 2h30m

Yield 1 cheese twist loaf

Number Of Ingredients 9

1 tablespoon dry yeast
1 cup warm water
2 tablespoons sugar
1 1/4 teaspoons salt
3 cups flour (adding in more as needed)
1 egg, beaten
1 cup grated sharp cheddar cheese (can add in more cheese if desired)
1 -2 tablespoon caraway seed
1/2 tablespoon minced dry onion (can add in more to taste)

Steps:

  • In a mixing bowl, combine the yeast, warm water, sugar, salt and 1-1/2 cups flour; beat well with an electric hand mixer.
  • By hand, add in the egg, cheese, caraway seed and dry onion, and as much of the remaining flour as needed to make a soft dough.
  • Knead on a floured surface or in a heavy-duty stand mixer for about 8-10 minutes.
  • Transfer to a greased bowl; cover and let rise until doubled (about 1 hour and 15-20 minutes, could take more or less time).
  • Punch down dough.
  • Remove from bowl onto lightly floured board; cut into 2 strips, and twist.
  • Transfer to a slightly greased cookie sheet; tuck in ends of dough slightly.
  • Cover with a clean tea towel, and let rise until double in bulk.
  • If desired mix one egg white with 1 teaspoon cold water, brush on bread then sprinkle with, dryed onion, caraway seeds or sesame seeds before baking.
  • Bake at 350 degrees (convection oven preferably) for 30 minutes.

CHEESE LOAF



Cheese Loaf image

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

3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 ½ cups shredded Cheddar cheese
1 ½ cups milk
2 tablespoons butter, melted

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

GARLIC CHEESE BREAD



Garlic Cheese Bread image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 1/2 cups grated Cheddar
3/4 cup grated Pepper Jack
1/2 cup grated Parmesan
1/2 cup (real) mayonnaise
1 1/4 sticks softened butter
4 whole green onions (white and light green parts), minced
1 dash salt
Freshly ground black pepper
4 cloves garlic, finely minced
1 loaf crusty French bread
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix the cheeses with the mayonnaise, 1/4 stick of the softened butter and the green onions. Add the salt and pepper to taste and set aside or keep in the fridge until you need it.
  • Melt the remaining 1 stick butter in a skillet over medium-low heat and add the garlic. Cook for a couple of minutes to release the garlic flavor.
  • Cut the loaf of bread in half. Brush the garlic butter over each half, making sure it's evenly distributed. Spread the cheese mixture on the loaves and bake until the cheese is hot and bubbly, about 10 minutes.
  • Once out of the oven, sprinkle over the chopped parsley. Slice and serve.

RED LOBSTER CHEESE BISCUIT LOAF



Red Lobster Cheese Biscuit Loaf image

From Facebook, of all places. Full disclosure: I have not made this, but I thought there might be some interest here so I decided to post it. Let me know how it works out for you.

Provided by zeldaz51

Categories     Breads

Time 1h

Yield 1 loaf

Number Of Ingredients 11

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 tablespoons butter, melted
1 egg, lightly beaten
1 -2 teaspoon granulated garlic (optional)

Steps:

  • Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. (And optional garlic granules) Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.
  • In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

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.

PARTY CHEESE BREAD



Party Cheese Bread image

You can't go wrong with this recipe. The cheesy, butter bread is so simple to make but the taste is sinful. Plus it looks fantastic, and people just flock to it! It's better than the usual garlic bread with pasta, too. -Karen Grant, Tulare, California

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16 servings.

Number Of Ingredients 9

1 round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese, sliced
1/2 cup butter, melted
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1-1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
Minced fresh chives, optional

Steps:

  • Preheat oven to 350°. Cut bread into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Insert cheese in cuts., Mix all remaining ingredients except chives; drizzle over bread. Wrap in foil; place on a baking sheet., Bake 20 minutes. Unwrap; bake until cheese is melted, about 10 minutes. If desired, sprinkle with chives.

Nutrition Facts : Calories 237 calories, Fat 15g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 468mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

CHEESE & GARLIC PULL-APART LOAF



Cheese & garlic pull-apart loaf image

Make this tasty cheese and garlic loaf to use up leftover cheddar and parmesan. It makes a great savoury snack, or an easy lunch with cold meats

Provided by Lulu Grimes

Categories     Afternoon tea, Lunch, Side dish, Snack

Time 1h20m

Number Of Ingredients 6

50g butter , softened, plus extra for the tin
500g pack white bread mix
100g cheddar , grated
25g parmesan , grated
2 garlic cloves , finely chopped
small pack parsley , finely chopped

Steps:

  • Butter a 900g loaf tin and line with baking parchment that comes well above the longer sides. Make up the bread following the pack instructions. Leave the dough to rest under a cloth for 10 mins. Shape into a log on a lightly floured surface and divide it into six pieces. Mix the cheese, garlic, parsley and butter together.
  • Roll each piece of dough out into a rectangle, or as near to a rectangle as you can, the width should be just shorter than the width of the tin and the length about twice the depth of the tin, and lay the rectangles out side by side. Divide the cheese mixture between them (reserving 1 tbsp) and spread it out as much as possible. Fold each rectangle in half and then put them into the tin one after the other, starting at one end. You may need to squeeze them a bit to fit them all in. Don't worry about the dough sticking out of the top of the tin. Cover the dough and leave to rise for about 30 mins or until risen. Crumble the remaining cheese mix over the top.
  • Heat oven to 180C/160C fan/gas 4. Bake for 40-45 mins or until golden and puffed (don't under-cook it or it may be squidgy in the middle). Leave the loaf in the tin for 10 mins, then lift it out with the parchment. Serve it whole, ready to be pulled into pieces.

Nutrition Facts : Calories 348 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium

OLIVE AND CHEESE LOAF



Olive and Cheese Loaf image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 8-inch round loaf

Number Of Ingredients 6

3 cups bread flour, plus more for work surface
1 teaspoon fine sea salt
3/4 teaspoon instant or active-dry yeast
1 3/4 cups 1/2-inch cubes aged Gruyere cheese
1 1/2 cups pitted 1/4-inch-thick slices green Spanish olives
1 1/2 cups cool water (55 to 65 degrees), plus more as needed

Steps:

  • In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours.
  • Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.
  • Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let dough stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
  • Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.
  • Ten minutes before dough has finished rising, preheat oven to 475 degrees on a conventional oven (450 degrees on a convection oven) with a rack in the lower third. Place a covered 3 1/2-quart cast-iron or enameled cast-iron Dutch oven (with plastic handle removed and screw hole plugged with aluminum foil) in center of rack.
  • Using pot holders, carefully remove preheated Dutch oven from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated Dutch oven so that it is seam-side up. Cover Dutch oven and transfer to oven; bake for 25 minutes.
  • Uncover and continue baking until bread is dark brown but not burnt, 15 to 30 minutes more. Using a heatproof spatula or pot holders, gently lift bread from Dutch oven and transfer to a wire rack to cool.

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From ricardocuisine.com


CHEESE BREAD LOAF RECIPE - THERESCIPES.INFO
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and shape into two loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-30 minutes or until golden brown.
From therecipes.info


NO-KNEAD CHEESE BREAD - KING ARTHUR BAKING
Stir in the onions, garlic, and cheese. In a separate bowl, whisk together the eggs and milk. Add the liquid to the flour mixture and beat well for 2 to 3 minutes (the batter will be thick). Scoop the batter into the prepared pan. Cover the pan and allow the dough to rise for about 1 1/2 to 2 hours, until nearly to the top of the pan.
From kingarthurbaking.com


SAVORY CHEDDAR CHEESE BREAD - KING ARTHUR BAKING
Remove the bread from the machine, and cool it on a rack. To make by hand: In a large bowl, combine all the dough ingredients. Mix until the dough comes together into a shaggy mass, and then turn out onto a lightly floured surface. Knead until the dough is smooth and bouncy, about 7 minutes. Allow the dough to rise, covered, in a slightly warm ...
From kingarthurbaking.com


CHUNKY CHEESE LOAF RECIPE - BBC FOOD
Weigh or measure all the ingredients. Ask a grown-up to preheat the oven at 180C/350F/Gas 4. Brush the inside of a 500g loaf tin with a little oil and place it on a baking tray. Place the flour ...
From bbc.co.uk


CHEDDAR CHEESE QUICK BREAD - YUMMLY RECIPES
2021-11-17 3) In a separate bowl, whisk together milk, egg, and butter. 4) Add liquid ingredients to the bowl of dry ingredients. Stir until just combined. Do not overbeat mixing. 5) Spoon/pour into loaf pan. 6) Bake for 45-50 minutes. The top should be a golden brown. 7) Cool on wire rack. Remove loaf from pan, slice & serve.
From ymmlyrecipes.com


CHRISTMAS LOAF BREAD RECIPE - THERESCIPES.INFO
warm water, instant yeast, sugar, vinegar, salt,.... All information about healthy recipes and cooking tips
From therecipes.info


QUICK CHEESE BREAD - SAVORY CHEESY LOAF BREAD IN MINUTES!
2019-03-06 Whisk together dry ingredients. Stir in grated cheeses. In a small bowl whisk together buttermilk, egg, and melted butter. Add to dry ingredients and stir until flour is just combined. Place dough in greased bread pan. Sprinkle remaining parmesan cheese on top and bake for 45 minutes.
From mamagourmand.com


CHEESY GARLIC BREAD LOAF - MELISSASSOUTHERNSTYLEKITCHEN.COM
2015-05-05 Instructions. Preheat the oven to 400°F. Lay the bread halves crust side down side by side on a baking pan. In a mixing bowl, whisk together the softened butter, mayonnaise, minced garlic, garlic salt, and paprika until fully combined. Mix the colby-jack and mozzarella cheese together. Reserve 1 cup.
From melissassouthernstylekitchen.com


OLIVE CHEESE BREAD. - THE PIONEER WOMAN
2007-06-15 Slice green onions into thin pieces. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.
From thepioneerwoman.com


HOMEMADE EASY CHEESY GARLIC BREAD RECIPE | THE RECIPE CRITIC
2022-03-13 Combine butter spread: In a small bowl combine softened butter, garlic powder, minced garlic, Italian seasoning and shredded cheese. Butter and cheese: Spread evenly on each side of the garlic bread. Top with Colby and mozzarella cheese. Bake cheesy garlic bread: Bake in the oven for 12-15 minutes until butter is melted and bubbly.
From therecipecritic.com


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