Cheddar Cheese Herb Bread Recipes

Steps:

• In a bowl, combine the first six ingredients; beat until smooth. Spread on both sides of each slice of bread; reassemble the loaf. Wrap in a large piece of heavy-duty foil (about 28x18 in.); seal tightly. Grill, covered, over medium heat for 15-20 minutes or until heated through, turning once.

Steps:

• Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.
• Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and herbs in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter, which will form into a ball, evenly in the prepared pan. Sprinkle with the sunflower seeds, if using. (I moistened the top with beaten egg and we didn't have sunflower seeds).
• Bake on the middle rack of the oven about 45 to 55 minutes.
• Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.
• Serve warm.
• Option - 1) Rosemary-Feta.
• 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese.
• Option - 2) Italian.
• 1 teaspoon each dried basil and oregano.
• 2 minced cloves of garlic, and 1/2 cup finely grated Parmesan.
• Here are some more tasty things that can be add:
• 1 Tablespoons chopped fresh rosemary.
• 2 Tablespoons chopped fresh oregano
• 2 Tablespoons chopped fresh.
• 2 minced garlic cloves.
• 1/4 cup chopped fresh chives,.
• 1/2 cup chopped scallions.

Steps:

• Preheat oven to 400 degrees.
• Sprinkle yeast over 1/4 cup of the warm water (105 degrees) in a glass measuring cup; stir in 1 teaspoon of sugar. Let stand for 10 minutes; mixture will be foamy.
• In a large bowl, stir together 3 1/4 cup flour, salt, rosemary, thyme, basil, oregano, sage, pepper and remaining 1 teaspoon sugar.
• Pour yeast mixture into flour mixture. Add remaining 1 cup warm water and the olive oil, stir to form a ball. Mix in 3/4 cup of the shredded cheddar cheese.
• Turn onto a well-floured surface. Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic.
• Grease large bowl with a little additional olive oil. Place dough in bowl and turn to coat. Cover with plastic wrap. Let rise in a warm place for 1 1/2 hours, until doubled in size. Punch dough down.
• Roll out dough into a 20 x 8-inch rectangle on a lightly floured surface. Roll up from a short side. Fold ends under loaf and place seam side down in a greased 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for an additional hour.
• Brush top of loaf with the egg wash. Sprinkle with the remaining 1/4 cup cheese. Bake for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to rack. Cool.

Steps:

• Combine the flour, sugar, baking powder, salt, pepper, allspice and nutmeg in a large bowl.
• Stir in cheese, green onions, parsley, dill, thyme, and rosemary.
• In another bowl, combine eggs, buttermilk, and butter and blend well.
• Stir egg mixture into flour mixture just until moistened. Let stand 5 minutes.
• Spoon batter into a greased 8x4 inch loaf pan. Spread evenly.
• Bake at 350 degrees for 50-55 minutes (toothpick inserted near center should come out clean). Cool in pan on a wire rack for 10 minutes. Remove bread from pan and cool 30 minutes more. Serve warm.
• Refrigerate leftovers.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and garlic and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
• Using a serrated knife, cut the bread into 1-inch thick slices and serve.

Steps:

• Make the White Soda Bread with Herbs dough. Stamp into scones, brush with egg wash and dip into grated cheddar cheese. Bake for 20 minutes in a 450 degree oven.
• Preheat oven to 450 degrees.
• In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
• Add fresh herbs to dry ingredients of white soda bread dough and proceed making dough as above. Shape into loaf or scones and bake as for soda bread. If making scones bake for 20 minutes in a 450 degree oven.

Steps:

• Preheat oven to 375°F.
• Grease and flour a large (9-inch) loaf pan.
• In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt and sage.
• Stir in the Alaskan ESB and cheese until complete blended.
• Spread evenly in the prepared pan.
• Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, 50-55 minutes.
• Cool the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Steps:

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

Steps:

• Heat oven to 350°F.
• Place dough on lightly floured surface; cut crosswise in half, then cut each piece crosswise in half again. Brush lightly with oil. Cut into 1-inch pieces; place in large bowl.
• Add cheese, dressing mix and bacon; toss to coat. Shape into 8x4-inch loaf on baking sheet.
• Bake 20 to 25 min. or until golden brown. Remove to wire rack; cool completely.

Steps:

• Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well.
• In a separate bowl, beat eggs lightly; add oil and milk, and mix well.
• Stir in zucchini.
• Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are moistened; do not overmix.
• Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter.
• Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
• Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Preheat oven to 180C. Slice the bread all the way along, but without cutting all the way through it.
• To make the differenty butters, place the garlic and butter, herbs and butter, and cheese and butter in seperate bowls and mix well. Spread the butter into the cuts in the bread.
• Wrap the bread in aluminium foil and put on a baking tray. Bake in the oven for 15 minutes so that the butter melts and the bread is warm.

Steps:

• Heat oven to 400°F.
• Mix dry ingredients in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese. Add combined egg and milk; stir just until moistened.
• Spoon into greased and floured 9x5-inch loaf pan.
• Bake 45 min or until toothpick inserted in center comes out clean. Cool in pan 5 min. Remove from pan to wire rack; cool completely.

Steps:

• 1. Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.
• 2. Grate all of the cheese.
• 3. In a large bowl whisk together the flour, baking powder, salt, dried mustard and Italian herbs.
• 4. Remove a 1/ 2 cup of the white cheddar and 1/2 cup of the Gruyere cheese and a 1/4 cup of the Parmesan and set aside for the topping of the bread. Add the rest of the cheeses to the flour mixture. Using your fingers mix in the cheese so all the cheese is coated in flour.
• 5. In a separate bowl whisk together the beer, sour cream, tomato juice, eggs and worcestershire sauce until thoroughly combined.
• 6. Add the liquid mixture to the dry ingredients and mix with a spatula just till mixed. Do not over mix.
• 7. Divide the batter between the two greased loaf pans and press down with a spatula. Sprinkle the top with the cheese that was set aside earlier.
• 8. Bake for 50 -55 minutes or until done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.