BRAIDED PUMPKIN-CHEESE BREAD
This is a super fun pumpkin and cheese bread recipe that makes a beautiful side or centerpiece for your fall table.
Provided by Diana71
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h50m
Yield 16
Number Of Ingredients 9
Steps:
- Combine milk, warm water, honey, and yeast in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Add oil, pumpkin puree, flour, and salt in the order listed. Mix until a soft, smooth, and tacky dough forms. Adjust flour and water amounts if dough is too sticky.
- Place dough on a lightly floured surface and knead by hand for a few minutes. Form dough into a ball and place in a large greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.
- Divide dough into 2 balls and lightly flour each. Return 1 ball to the covered bowl and refrigerate until ready to use. Roll the remaining ball into a 12x16-inch rectangle. Spread 1/2 of the Colby-Jack cheese evenly over the surface. Roll dough up from the short side like a jelly roll and pinch seams to seal.
- Cut roll lengthwise down the middle using a sharp, non-serrated knife. Place two halves next to each other, cut-sides facing up, and braid together starting by placing right side over left. Do your best to keep the cut-sides facing upwards. Seal both ends of the braid and place into a greased loaf pan, cut-sides up.
- Cover dough with plastic. Repeat rolling, filling, and braiding with the remaining dough. Let loaves rise until they reach the top of the loaf pan or start to peek above it, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap.
- Bake in the preheated oven for 25 minutes. Rotate pans and tent loaves with aluminum foil to prevent over-browning. Bake until golden brown, about 25 minutes.
- Remove loaf pans from the oven; cool for 5 minutes. Cool loaves on a rack for 1 hour.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 41.1 g, Cholesterol 17.6 mg, Fat 10 g, Fiber 1.5 g, Protein 10.6 g, SaturatedFat 4.7 g, Sodium 436.6 mg, Sugar 4.7 g
BRAIDED PEPPERY CHEESE ROLLS
These eye-catching braided rolls are a wonderful accompaniment to any meal. The coarsely ground pepper isn't overpowering. I sometimes like to use the dough when making hamburger buns.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1 egg and 1/2 cup flour; beat 2 minutes longer. Stir in cheese and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. , Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 36 pieces. Shape each into a 6-in. rope. Braid three ropes together. Pinch ends to seal. Repeat with remaining dough. , Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg; brush over braids. Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 259 calories, Fat 7g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 389mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
PUMPKIN CHEESE BREAD II
This is the best pumpkin bread you'll ever eat. I have been making this recipe for years and I always get asked for the recipe. It has a yummy cream cheese filling in the middle of the loaf.
Provided by Tina Andre' Fox
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h40m
Yield 15
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
- In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
- Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
- Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 39.7 g, Cholesterol 53.6 mg, Fat 13.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 220.9 mg, Sugar 27.3 g
CONFETTI YEASTED PUMPKIN BREAD
This recipe originally came from the King Arthur Flour recipe database, and was shaped into a braid. I've added a variety of yummy mix-ins, and adjusted the spices to suit my taste. The result is an egg-rich bread with a slightly sweet flavor. This bread is delicious in the Autumn, but I love it any time of the year, espcially for breakfast. It also makes a great base for a grilled ham, apple, and cheese sandwich! Cook time includes the rising time.
Provided by FireRaven
Categories Yeast Breads
Time 3h55m
Yield 4 round loaves, 40 serving(s)
Number Of Ingredients 16
Steps:
- Bring yeast, pumpkin, and eggs to room temperature.
- Combine dry goods together in the bowl of your stand mixer and stir gently to blend well. Make sure the dried fruits and pumpkin seeds are evenly coated with flour.
- Combine pumpkin, eggs, and warm melted butter in a separate bowl and stir well.
- Add wet ingredients to the dry, and stir with the paddle attachment on your mixer until the dough pulls away from the side of the bowl. Switch to the dough hook and knead 5 to 7 minutes, or until smooth, adding additional flour sparingly if dough is too wet.
- Transfer dough to a clean, lightly oiled bowl, turning to coat. Cover with plastic wrap and allow to rise 1 to 2 hours, or until doubled in bulk.
- Punch down dough and turn out onto a lightly oiled counter top or a silicone mat. Divide dough into quarters, and shape each quarter into a tight ball.
- Place balls onto parchment lined baking sheets. (Two balls should fit on a standard sheet pan.) Cover with lightly greased plastic wrap and allow to rise another hour, or until puffy, but not doubled. Preheat your oven to 375 degrees F during the last 10 minutes of the rise.
- Bake at 375 degrees 30 to 35 minutes, tenting the tops of the bread with foil during the last 10 to 15 minutes to prevent over browning, if necessary. The interior temperature of the bread should read about 200 degrees F on an instant read thermometer, and the bread should sound hollow when tapped.
- Cool on a wire rack until you can't stand the tantalizing smell any longer, and have to cut yourself a slice!
Nutrition Facts : Calories 160.2, Fat 3.8, SaturatedFat 1.8, Cholesterol 27.2, Sodium 200.4, Carbohydrate 28, Fiber 2.2, Sugar 5.2, Protein 4.6
CHEESE BREAD BRAID
This is a super simple and very tasty cheesy braid. Serve with a pasta dinner or alone as a yummy appetizer. Tastes great alone or dipped in pizza sauce.
Provided by FrackFamily5 CACT
Categories Yeast Bread
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Rub bread dough with olive oil on all sides and place between 2 pieces of parchment paper. Roll dough into an 8x12-inch rectangle.
- Using a sharp knife or a pizza cutter, make 7 cuts on a slight angle down towards the middle of the dough. Repeat on the other side, leaving about 4 inches in the middle for the filling.
- Mix together mozzarella cheese, butter, oregano, and garlic salt in a bowl for the filling. Spread filling down along the middle of the dough.
- Starting at the bottom, take the right strip and gently pull up towards the middle; then take the left and pinch together with the folded right strip. Repeat with all the dough strips.
- Brush braid with beaten egg and sprinkle with Parmesan cheese and coarse salt. Transfer braid onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 338.7 calories, Carbohydrate 37.3 g, Cholesterol 59.6 mg, Fat 13.1 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 5.7 g, Sodium 642.9 mg
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