Allamericancheesebread Recipes

Steps:

• Heat oven to 350°F Cut loaf into 10 (1-inch) slices almost to bottom crust.
• Combine butter, poppy seed and garlic salt in small bowl; mix well. Brush cut-sides of bread with butter mixture.
• Place 1 slice cheddar and 1 slice Monterey jack cheese in each cut; sprinkle with parsley.
• Wrap loaves loosely in heavy-duty aluminum foil; seal top and ends.
• Bake for 25 to 30 minutes or until heated through and cheese is melted.
• Grilling Directions: Prepare bread as directed above. Prepare grill placing coals to one side; heat until coals are ash white. Place bread on grill opposite coals. Cover; grill until heated through and cheese is melted (25 to 30 minutes).
• Ingredient Substitution Index.

Steps:

• Arrange the fig leaves on top of a board and artfully place the grapes, cheeses, apricots, crackers, peaches and compote on top of the leaves.

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
• Select White Bread or Basic cycle. Start.

Steps:

• Mix milk, water, butter, honey and yeast together.
• Combine 3 1/2 cups flour and salt in bowl of stand mixer.
• Gradually add milk mixture to flour.
• Increase mixer speed to medium, mix for 10 minutes, until dough is smooth. (You may need to add extra flour to get dough to the right consistency. I always do.).
• Turn dough out onto floured surface, knead briefly to form a small, round ball.
• Place dough in a greased bowl, turn to coat.
• To Proof: Original recipe suggests while you are making the dough, heat an oven to 200 for 10 minutes, then turning off. Place bowl covered with plastic wrap in oven to proof. However, I cover with a towel and use my warming burner. Let rise 40 - 50 minutes, or until doubled in size.
• Turn onto floured work surface, gently roll dough into a 1 x 9 inch rectangle. Roll the short side into a tight cylinder. Pinch the seams closed. Place the seam-side down in a greased 9×5-inch loaf pan.
• Cover with plastic wrap or towel; set in a warm spot until the dough almost doubles in size, 20-30 minutes.
• Preheat oven to 350. Placing a glass dish with boiling water inside.
• Bake 40 -50 minutes or until an instant-read thermometer reads 195°.
• Brush with melted butter, cool on wire rack.
• To freeze: Cool completely, cover with plastic wrap or foil. Place in freezer bag. Thaw on counter overnight.

Steps:

• In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
• In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
• Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
• Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.

Steps:

• To make a block of cheese, line a 2-cup resealable container with plastic wrap. Alternatively, to make square cheese slices, line a 13x9" rimmed baking sheet with plastic wrap.
• Place 2 Tbsp. milk in a small bowl and sprinkle gelatin over. Let sit 10 minutes. Meanwhile, pulse cheese and salt in a food processor just until mixed and broken up.
• Heat butter and remaining 1/2 cup milk in a small saucepan over medium-high. Bring to a boil, then remove from heat and whisk in gelatin mixture.
• With motor running, carefully pour in milk mixture through tube, then continue to process, scraping bowl halfway through, until smooth, 10-20 seconds.
• Working quickly (gelatin will begin to set), pour cheese mixture into prepared container, smoothing top. Cover and chill until firm, 2-3 hours. If making a block, unmold and slice as desired. If making cheese slices, cut cheese into 6 4x4" squares and store slices with layers of wax or parchment paper in between.
• Do Ahead
• Cheese can be made 5 days ahead; wrap tightly in plastic and chill.