Sourdough Party Cheese Bread Recipes

SAVORY PARTY BREAD

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.

CHEESY SOURDOUGH PARTY BREAD

Steps:

• Make approximately 1 inch slices across the loaf, not quite all the way through the bottom.
• Turn the loaf and slice 1 inch slices across the other way, so that you have cut 1 inch squares. At this point, it should look kind of like a "blooming onion".
• Melt the butter and stir in the lemon juice, Dijon mustard, garlic powder, onion powder, celery salt and cayenne pepper.
• Pour the mixture all over the loaf, especially in between the cuts.
• Stuff the cheese between the cuts in the bread.
• Wrap loaf in foil.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Open the foil and continue to bake for another 10 minutes, until the cheese is melted and lightly browned.

SOURDOUGH TWISTED CHEESE BREAD

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.

SOURDOUGH CHEESE BREAD

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.

SOURDOUGH PARTY CHEESE BREAD

Steps:

• Cut the bread lengthwise and widthwise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, garlic, onions and poppy seeds; drizzle over the bread. Sprinkle lightly with pepper. Wrap in foil and place on a baking sheet. Bake at 350° for 15 minutes. Unwrap, and bake 10 minutes longer or until the cheese is melted. Looks so pretty when it fans out a little! Enjoy!!

PARTY CHEESE BREAD

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.

DURUM HERB CHEESE SOURDOUGH BREAD

Steps:

• Sauté the herbs, garlic, and pepper in olive oil and set aside to cool. If you want impressive garlic power, use all four cloves (or more) and just warm the minced garlic in the oil. If you want muted garlic flavor, you can reduce the quantity of garlic and/or heat to the point of softness.
• Measure and prepare in a bowl the dry ingredients of the dough, including the cheese.
• Add the water, starter and sautéed ingredients to the dry ingredients and mix.
• Cover the dough and set it aside at room temp for one hour.
• After one hour, stretch and fold the dough four times as per the first video here. To summarize the video instructions: scrape the dough loose from the bowl with a wet scraper, lift it out with two hands, fold it in thirds. Then do the same from the opposite sides of the dough.
• Put the dough back in the bowl, cover and set a timer for twenty minutes.
• Repeat this three more times. This is four stretch and folds over the course of the second hour since mixing (1:00, 1:20, 1:40 and 2:00 hours). You should notice a big difference in the pliability of the dough over the course of the stretching and folding.
• Let dough ferment for an additional 6-12 hours depending on room temp (that is 8-14 hours total since mixing up the dough).
• Scrape the dough out of its bowl onto a well-floured counter. Gently spread the dough into a rectangle. Fold the dough in thirds and then in half. See this Breadtopia video for more details on folding and shaping.
• Let the dough rest for 15 minutes while you wash the dough bowl and prep your proofing basket. I sprinkled flour directly into an oval coiled rattan basket.
• Flour your hands and the dough, flip the dough, tuck under the edges while rotating it to create a batard shape.
• Lay your dough in the basket, seam side down and cover.
• Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour.
• Preheat the oven and your baking vessel to 500 F for thirty minutes before the proofing time is up.
• Flour your hand and flip the dough out of the basket, and place it into the hot baking vessel. Score it with a razor or allow the existing seams to open up.
• Bake until the internal temp is around 205 F.
• 30 minutes at 500 degrees, lid on.
• 10 minutes at 450 degrees, lid off.
• Variations
• Eliminate the stretching and folding. The loaf may be a bit flatter, but the crumb will still be open and the taste delicious.
• Reserve the herb-garlic sauté until after the bulk fermentation, and then spread it onto the dough when you fold it in thirds. This works best if you strain or squeeze out the oil from the sauté. The crumb will have a swirly pattern of herbs.
• Use mozzarella cheese cut in chunks instead of provolone. The crumb will be open from the melting chunks and the cheese flavor is milder. Consider adding an additional 1/2 tsp of salt.
• Use provolone in slices that you add after the bulk fermentation and while folding in thirds. This creates a strange crumb with long open layers.
• (Pictures of these variations are below the photographic instructions.)

PARTY CHEESE BREAD

Steps:

• In a small bowl, combine the butter, lemon juice, mustard, garlic powder and onion powder then set aside.
• Cut bread diagonally into 1-inch slices to within a 1/2-inch of the bottom of the loaf (DO NOT cut all the way through). Repeat cuts in opposite direction.
• Arrange cheese slices in the cuts then drizzle butter mixture over the bread.
• Wrap loaf in foil and place on a baking sheet.
• Bake at 350F for 15 minutes then uncover and bake 10 minutes longer or until cheese is melted. Serve warm.