Savory Cheddar Bread Recipes

SAVORY CHEDDAR TWIST BREAD

Steps:

• In the bowl of a stand mixer or a large bowl, whisk together the all-purpose flour, 2/3 cup grated cheese, and salt. Add in warm milk, yeast, and eggs. Stir and knead with the dough attachment (or by hand) until a soft, smooth dough forms, about 5-7 minutes. Add in additional flour as needed.
• Transfer the dough to a lightly greased bowl and cover. Let rise until dough is nearly doubled, about an hour to an hour and a half.
• Meanwhile, make the herb butter. In a small bowl, combine the softened butter with the garlic, and minced herbs.
• On a lightly floured surface, roll the dough out into a rectangle. Spread the herb butter over the dough, leaving an inch border.
• Sprinkle remaining 1/3 cup shredded cheddar cheese over the butter.
• Starting with the edge closest to you, roll the dough into a long log. Seal the edges.
• Using a sharp knife or pizza cutter, cut the log in half lengthwise, leaving the top attached.
• Keeping the filling side up, twist or "braid" the logs together. Pinch the ends together.
• Butter a large 9 x 5-inch loaf pan using baking spray. Transfer the bread carefully to the prepared loaf pan.
• Cover the bread in the pan with a kitchen towel and allow it to rise, until puffy but not doubled, about 30 minutes to an hour.
• Preheat oven to 400 degrees F. Brush the tops with egg wash. Bake the bread for 20 minutes, until the tops start to brown.
• Reduce the oven temperature to 350 degrees F and sprinkle the top with additional cheese, if desired. Continue baking for another 20- 25 minutes, until the bread is lightly browned. If it is browning too easily, tent a foil over the bread until it cooks completely.
• Remove from oven and let cool. Serve bread warm and store leftovers in an air-tight container at room temperature.

SAVORY CHEDDAR BREAD

Steps:

• Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. , Spread batter in a greased 8x4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted in center comes out clean.

SAVORY CHEDDAR BREAD

Steps:

• Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. Spread batter in a greased 8-1/2-in. x 4-1/2-in. loaf pan. Bake at 350 degrees F for 45 minutes.

SAVORY CHEDDAR BREAD

Steps:

• Mix together first seven ingredients; set aside.
• Mix together egg, milk, and butter; add to dry ingredients.
• Stir until just moistened.
• Pour batter into a greased 8x4 inch loaf pan.
• Bake at 350 degrees for 45 minutes.

SAVORY CHEDDAR BREAD

Steps:

• Preheat oven to 350F.
• In large bowl, combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese.
• In separate bowl, mix together egg, milk and butter.
• Add to dry ingredients, stirring just until moistened.
• Spread batter in greased loaf pan.
• Bake 40-45 minutes.
• Cool in pan for 10 mins.
• Finish cooling on rack.
• May be frozen.

SAVORY SHORTBREAD

Steps:

• Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
• Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
• Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
• Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
• Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
• Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.