Sourdough Cheese Bread Bread Machine Recipes

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SOURDOUGH TWISTED CHEESE BREAD



Sourdough Twisted Cheese Bread image

Soft sourdough bread with twists of cheddar cheese and brushed with savoury herbs. This bread has the perfect texture for toasting, as a side with dinner or as a sandwich bread.

Provided by Deanna

Categories     Breads

Time 3h45m

Number Of Ingredients 12

1 Cup milk
1/4 Cup salted butter
2 tsp active dry yeast
1 Tbsp granulated sugar
1/2 Cup sourdough discard
2 tsp kosher salt
3 Cups all-purpose flour
2 Cups shredded cheddar cheese
1/4 Cup salted butter (melted)
1 tsp dried chives
1 tsp dried parsley
1/2 tsp granulated garlic

Steps:

  • In a small saucepan, or large microwavable measuring cup, heat the milk and butter until the butter is melted and milk is warm. You are looking for about 115°F.
  • Add the yeast and sugar and allow to sit for about 5 minutes until the yeast starts to get foamy, then add it to a large bowl along with the sourdough discard.
  • Mix in the salt and flour. Stir until you have a shaggy dough. It should feel sticky without feeling wet. Depending on how hydrated your discard is you may need to add a tablespoon or two of additional flour.
  • Turn the dough out onto a floured counter top and knead the dough for about 10 minutes. As you knead the dough you should notice that it becomes less sticky and starts to feel smooth and stretchy.
  • Form the dough into a ball and place it in a lightly oiled bowl. Cover and allow to rise 1-2 hours until approximately doubled.
  • Turn the risen dough out onto a floured countertop or baking mat. Do not punch-down or knead the dough.
  • Roll the dough out into a rectangle of about 10x12 inches then sprinkle the shredded cheese over the entire surface.
  • Roll the dough from the long edge to form a log, just as if you were rolling dough for cinnamon rolls.
  • With a sharp knife, cut the roll down the middle lengthwise so you end up with 2 long ropes. You should be able to see layers of dough and cheese.
  • Twist the bread together beginning from the end furthest from you. Bring the right hand-side rope over top of the other, then repeat two more times. Pinch the ends together to help keep them from separating.
  • Place the twisted bread into a lightly greased 9x5 loaf pan. The twisted dough will be a bit longer than the pan. Fit it in by compressing it slightly to fill the pan.
  • Let rise for 30-45 minutes. It should rise to fill the pan.
  • Pre-heat the oven to 350°F
  • In a small bowl mix the melted butter, parsley, chives and garlic and pour over the top of the loaf.
  • Place the pan on the centre rack of the oven and bake for 40-45 minutes until the top is lightly golden and sounds hollow when tapped.
  • Remove the pan to a cooling rack for 10 minutes then tilt the loaf out of the pan. For best results allow to cool completely before slicing.

Nutrition Facts : Calories 291 kcal, Carbohydrate 29 g, Protein 10 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 42 mg, Sodium 583 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SOURDOUGH CHEESE BREAD



Sourdough Cheese Bread image

A very rich, gooey appetizer, but wonderful for football Sundays!

Provided by LISA FRIEND

Categories     Appetizers and Snacks

Time 45m

Yield 35

Number Of Ingredients 8

1 (1 1/2) pound round loaf sourdough bread
1 cup butter
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon poppy seeds
1 tablespoon seasoned salt (such as Spice Islands® Beau Monde Seasoning)
1 tablespoon minced onion
1 pound Swiss cheese, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Cut a checkerboard pattern into the sourdough bread round by cutting 5 or more slices about 1 inch apart into the sourdough bread round with a serrated knife, taking care not to cut all the way through the loaf. Rotate the bread a quarter turn, and cut 5 or more slices going the other way, to finish the checkerboard pattern. The slices will still be attached at the bottom.
  • Melt the butter over low heat in a saucepan, and stir in the mustard, lemon juice, poppy seeds, seasoned salt, and onion until the mixture is well combined. Place the bread loaf onto the prepared baking sheet, and carefully pour the butter mixture all over the bread, including in the cracks between squares, letting the butter mixture soak into the bread. Stuff slices of Swiss cheese into the spaces between the bread squares.
  • Bake in the preheated oven until the cheese is melted and bubbling, and the loaf is browned, about 30 minutes. To serve, let guests pull the bread apart into individual squares.

Nutrition Facts : Calories 153.3 calories, Carbohydrate 11.9 g, Cholesterol 25.7 mg, Fat 9.3 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 5.7 g, Sodium 240.9 mg, Sugar 0.7 g

BEST BREAD MACHINE SOURDOUGH



Best Bread Machine Sourdough image

This recipe gives a slightly dense bread with a slightly chewy crust and a little tang from the sour dough, depending entirely on your sourdough. A "San Francisco" sourdough starter is appropriate for this recipe.

Provided by todgeimer

Categories     Sourdough Breads

Time 3h15m

Yield 1 Two Pound Loaf, 10 serving(s)

Number Of Ingredients 7

1 cup sourdough starter, you must have a starter available
3/4 cup water, warm about 110F
1 tablespoon sugar
1 tablespoon active dry yeast (not rapid rise yeast)
3 cups bread flour
3 tablespoons oil
2 teaspoons salt

Steps:

  • Put first 4 ingredients in bread machine and stir gently. (yes, this works...).
  • Let sit for about 10 minutes. Starter should start to bubble a little.
  • Add flour, then spread oil and salt evenly over the flour.
  • Select basic course or following custom settings if your bread maker has them:.
  • Custom settings for Zojirushi BB-CEC20: Preheat - 20 Minutes ( I start cycle after mixing first four ingredients then add remaining three ingredients after ten minutes), Knead - 20 minutes, Rise1 - 40 minutes, Rise2 - 40 minutes, Rise3 - OFF, Bake - 58 minutes Medium or Dark crust setting ( I use medium), Keep warm - OFF.
  • Check a few minutes into kneading and add flour or water as needed to get a just slightly tacky dough that sticks to your fingers like a strong post it note and stretches smoothly without tears when kneading. Sourdough bread dough is a little gloopier then regular white bread.
  • See directions for making a starter or order a starter online.
  • Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.

BREAD MACHINE CRUSTY SOURDOUGH BREAD



Bread Machine Crusty Sourdough Bread image

This sourdough bread machine recipe has unraveled the closely guarded secret to great sourdough bread and made it "bread machine easy." How do you make sourdough bread? Especially one with such a delicious crust? The sourdough starter should be made at least 1 week before you make the bread and then kept cool in the refrigerator until ready to use. Use the starter once a week or stir in 1 teaspoon sugar, and after using, replenish or "feed it" according to our directions. This sourdough bread recipe for the bread machine will create a tangy, sour flavor that only gets better as you regularly replenish your sourdough starter.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h40m

Yield 12

Number Of Ingredients 9

1 1/2 teaspoons bread machine or quick active dry yeast
4 cups lukewarm water (105°F to 115°F)
3 cups Gold Medal™ All-Purpose Flour or Gold Medal™ Bread Flour
4 teaspoons sugar
1/2 cup water
3 cups Gold Medal™ Bread Flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon bread machine or quick active dry yeast

Steps:

  • Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.
  • Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).
  • Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
  • Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.

Nutrition Facts : Calories 165, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 300 mg

SOURDOUGH CHEESE BREAD (BREAD MACHINE)



Sourdough Cheese Bread (Bread Machine) image

A delicious cheese bread with that sourdough tang we all love. Made in a bread machine. I used the French Bread setting on my machine to allow the sourdough yeast a little more time to "work".

Provided by Oldman437

Categories     Bread Machine

Time 16m

Yield 1 Loaf, 10 serving(s)

Number Of Ingredients 7

1/2 cup warm water (if dough is hard, add up to 2 tablespoons water, a spoon at a time)
1 cup sourdough starter (room temp!)
3/4 cup grated sharp cheddar cheese
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
3 cups bread flour
1 1/2 teaspoons yeast

Steps:

  • Put all ingredients according to machine manufacturer's directions. Set on French bread, light crust setting, 1 ½ pound loaf setting. Press start. Let cool 1 hour on cake rack before slicing.
  • 0.

Nutrition Facts : Calories 179.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 8.9, Sodium 402.9, Carbohydrate 30.9, Fiber 1.2, Sugar 2, Protein 6.2

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