Savory Cheese Bread Recipes

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SAVORY ROSEMARY GOAT CHEESE QUICK BREAD



Savory Rosemary Goat Cheese Quick Bread image

Try mixing up this quick bread-which stars the classic Provencal pairing of goat cheese and rosemary-as soon as you get home from work. It bakes up in just 50 minutes. That's enough time for you to change into some comfy clothes, warm up a can of soup, toss a bit of salad-and pour yourself a glass of Sauvignon Blanc, to go with it.

Provided by Serena Ball

Time 1h15m

Yield 12 servings

Number Of Ingredients 10

4 tablespoons unsalted butter, softened, plus additional for buttering the loaf pan
1 large egg, beaten
1 cup reduced-fat (1 percent) milk
1 cup all-purpose flour
1 cup white whole wheat flour
1 tablespoon baking powder
1 teaspoon dried rosemary, roughly chopped, or 1/2 teaspoon chopped fresh rosemary
1/4 teaspoon kosher salt
1/3 cup golden raisins
2 ounces goat cheese, very cold, cut into 1/2-inch chunks

Steps:

  • Heat the oven to 350 degrees F. Butter a 9-inch loaf pan.
  • Place the egg in a medium bowl; whisk in the milk and 4 tablespoons butter. (It's okay if there are still small chunks of butter remaining after whisking.)
  • In a large bowl, mix together the flours, baking powder, rosemary and salt with a fork. Add the egg mixture and stir with a wooden spoon just until combined. Sprinkle the raisins and goat cheese over the batter; gently fold in with just 2 or 3 strokes.
  • Pour into the prepared pan and bake until a toothpick inserted into the middle of the bread comes out clean, 50 to 55 minutes. Cool slightly, and slice.

SAVORY CHEESE AND CHIVE BREAD



Savory Cheese and Chive Bread image

Make and share this Savory Cheese and Chive Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2-1 teaspoon salt (depending on what cheese and add-ins you are using)
1/4 teaspoon freshly ground white pepper (or more to taste, you could add a pinch of cayenne)
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra-virgin olive oil
1 cup coarsely grated cheese (about 4 ounces, Gruyere, Comte, Emmenthal, or Cheddar)
2 ounces cheese, cut into very small cubes (Gruyere, Comte, Emmenthal, or Cheddar, about 1/2-2/3 cup)
1/2 cup minced fresh chives (or other herbs, or thinly sliced scallions)
1/3 cup toasted walnuts, chopped (optional)

Steps:

  • Center a rack in the oven; preheat oven to 350°; generously butter an 8 x 4 1/2 x 2 3/4-inch loaf pan (a Pyrex pan is perfect; if your pan is larger, go ahead and use it, but your loaf will be lower and you'll have to check it for doneness a little earlier).
  • Whisk the flour, baking powder, salt, and white pepper together in a big bowl.
  • Put the eggs in another bowl and whisk for about 1 minute, until they are foamy and blended; whisk in the milk and olive oil.
  • Pour the wet ingredients over the dry ingredients and , using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together; there is no need to be energetic (beating the dough toughens it); nor do you need to be very thorough, just stir until all the dry ingredients are moistened.
  • Stir in the cheese, grated and cubed, the herbs, and walnuts (you will have a thick dough).
  • Turn the dough into the prepared pan and even the top with the back of the spatula or spoon.
  • Bake for 35-40 minutes or until the bread is golden and a slender knife inserted into the center comes out clean.
  • Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over the rack; invert and cool right side up.
  • Dorie suggests if serving with drinks/wine--cut bread into 8 slices, about 1/2 inch thick, and cut the slices into strips or cubes.
  • Well wrapped, the loaf will keep for about 2 days at room temperature or for up to 2 months in the freezer (thaw in the wrapper).
  • **This is not a very moist loaf--it is not meant to be--so it may seem a little dry after a couple of days; it is good to toast the slices.

SAVORY GRUYèRE BREAD WITH HAM



Savory Gruyère Bread With Ham image

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

4 tablespoons (½ stick/56 grams) unsalted butter, melted and cooled, plus more for the pan
2½ cups (325 grams) all-purpose flour, plus more for the pan
1½ teaspoons baking powder
1 teaspoon fine sea salt
½ teaspoon baking soda
1 cup (180 grams) coarsely chopped ham
3 tablespoons thinly sliced scallions, white and green parts (optional)
1 tablespoon chopped fresh thyme leaves
2 cups (8 ounces/198 grams) grated Gruyère or sharp cheddar cheese
2 large eggs
1 cup (240 milliliters) buttermilk

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.

SAVORY PARTY BREAD



Savory Party Bread image

It's impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. It's one of the best savory appetizers I've found. -Kay Daly, Raleigh, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 5

1 unsliced round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese
1/2 cup butter, melted
1/2 cup chopped green onions
2 to 3 teaspoons poppy seeds

Steps:

  • Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts in bread., In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until cheese is melted, about 10 minutes longer.

Nutrition Facts : Calories 481 calories, Fat 31g fat (17g saturated fat), Cholesterol 91mg cholesterol, Sodium 782mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.

SAVORY CHEESE-TOMATO BREAD ABM (LARGE)



Savory Cheese-Tomato Bread Abm (Large) image

Based on a recipe from Richard Langer's cookbook, More Recipes for Your Bread Machine Bakery. I love this savory bread! He says in the intro: "....This bread is for hearty winter stews and hot soups. It's also good with cheese, naturally, or simple drizzled with olive oil." Quantities for the small loaf are included in parentheses.

Provided by mersaydees

Categories     Breads

Time 11m

Yield 1 loaf

Number Of Ingredients 10

3/4 cup heavy cream (1/2 cup)
3 tablespoons olive oil (2 tablespoons)
3 eggs (2)
3/4 cup sun-dried tomato, slices reconstituted according to the package instructions (1/2 cup)
1/2 cup chopped scallion (1/4 cup)
3 large garlic cloves, crushed (2 large)
1 cup grated sharp Italian cheese (such as parmesan cheese, Romano or asiago cheese 3/4 cup)
3 1/2 cups unbleached all-purpose flour (2 cups)
1 -2 teaspoon salt, to taste (1/2 to 1 1/2 teaspoons)
2 teaspoons active dry yeast (1 1/2 teaspoons)

Steps:

  • Add cream and olive oil to your bread pan, unless the instructions for your machine direct you to place the yeast in the bottom of the pan first thing, in which case the other dry ingredients should be added next, the liquids last.
  • Break in the eggs and add the tomato slices, scallions, garlic, grated cheese, flour, and salt. Measure the yeast into its own dispenser if your machine has one; otherwise, scatter the yeast over the other dry ingredients.
  • Bake the loaf on your machine's quick cycle.

Nutrition Facts : Calories 2947, Fat 127.5, SaturatedFat 52.3, Cholesterol 879, Sodium 3475.2, Carbohydrate 372.9, Fiber 20, Sugar 19, Protein 78.1

SARAH'S SAVOURY BREAD AND CHEESE PUDDING



Sarah's Savoury Bread and Cheese Pudding image

A savory pudding made with sliced white bread, eggs, Cheddar and Parmesan cheeses, and anything else you may want to chuck in!! This is a very nice light dish. Ideal as an evening meal, or even a breakfast with a difference! Optional: Add grilled chopped bacon, mushrooms, ham, tomato, or anything else you can think of!

Provided by Sarah Jayne Davies

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 2

Number Of Ingredients 6

4 slices white bread
2 slices Cheddar cheese
2 eggs, beaten
⅛ cup milk
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
  • Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
  • Bake for 20 minutes or until golden brown, checking frequently.

Nutrition Facts : Calories 380.3 calories, Carbohydrate 27.3 g, Cholesterol 228 mg, Fat 19.9 g, Fiber 1.2 g, Protein 22.5 g, SaturatedFat 10.2 g, Sodium 783.9 mg, Sugar 3.5 g

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

SAVORY CHEDDAR BREAD



Savory Cheddar Bread image

I often serve this cheddar bread along with bowls of steaming homemade soup. It helps warm my cattle-raiser husband and our two sons on chilly evenings up here in Canada. Baking for family and neighbors keeps me busy. Just yesterday, when he was here to check the herd, our veterinarian paid me quite a compliment. I served him some cinnamon buns I'd made-and, after tasting them, he said I should open my own coffee shop!

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (12 slices).

Number Of Ingredients 10

2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon onion salt
1/2 teaspoon leaf oregano
1/4 teaspoon ground mustard
1-1/4 cups shredded sharp cheddar cheese
1 large egg, well beaten
1 cup whole milk
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 149 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 301mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

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