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
EASY CHEESE BATTER BREAD (A PILLSBURY BAKE-OFF WINNER)
This hearty casserole bread was a prize winner in the 23rd Bake-Off contest in the early 70's. The moist and chewy bread is even better the second day! *Cooking time(passive time) includes time for bread to rise twice.
Provided by DuChick
Categories Yeast Breads
Time 2h20m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Generously grease 1 1/2 or 2 quart casserole dish or 9x5" loaf pan.
- Lightly spoon flour into measuring cup; level off.
- In large bowl, combine 1 1/2 cups flour, cheese, sugar,salt and yeast; blend well.
- In small saucepan, heat milk and margarine until very warm (120 to 130 degrees F.).
- Add warm liquid and eggs to flour mixture.
- Blend at low speed until moistened; beat 3 minutes at medium speed.
- By hand, stir in remaining 1 cup flour.
- Cover loosely with plastic wrap and cloth towel.
- Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, about 45-60 minutes.
- Stir down dough to remove all air bubbles. Turn into prepared casserole dish.
- Cover; let rise in warm place until ight and doubled in size, 20-25 minutes.
- Heat oven to 350 degrees.
- Uncover dough.
- Bake 40-45 minutes or until deep golden brown.
- Remove from casserole dish immediately; cool on wire rack.
Nutrition Facts : Calories 2796.6, Fat 153.4, SaturatedFat 49, Cholesterol 779.2, Sodium 5565.6, Carbohydrate 261.7, Fiber 9.9, Sugar 11, Protein 89.1
BLUEBERRY CREAM CHEESE BRAIDED LOAF
A quick and easy braided breakfast loaf. Great for overnight guests or your family. --NOTE-- Prep time includes cooling time.
Provided by Kim D.
Categories Breakfast
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F
- Lightly spray a baking sheet with non-stick cooking spray or line with parchment paper; set aside.
- Beat cream cheese in a mixing bowl at medium speed with an electric mixer until creamy.
- Add egg yolk and 1/4 cup confectioners' sugar and beat well; set aside.
- Remove breadstick dough from can.
- Unroll and separate dough into two rectangles.
- Place dough rectangles side by side on prepared baking sheet.
- Press seams together to seal the two rectangles and down the center of the dough.
- Spoon cream cheese mixture onto the center of the dough.
- Wash, drain and dry blueberries.
- Sprinkle blueberries over cream cheese mixture.
- Separate dough at perforations up to the cream cheese mixtures, slightly stretching dough strips.
- Beginning at top edge of dough, braid strips to cover filling.
- Tuck the last two ends under at the bottom of loaf.
- In a small bowl, meat egg white and water with a fork until blended to form an egg wash.
- Bush egg wash over braided loaf.
- Bake about 20 minutes.
- Cool about 30-45 minutes on baking sheet.
- In a small bowl, combine remaining 1 cup of confectioners' sugar and orange juice; whisk until smooth.
- Drizzle glaze over braided loaf before serving.
- For best presentation, slice with an electric knife or a serrated knife.
CHEESY BREADS
Of all the different appetizers I've made over the years, this one is always the first to go and it is SUPER easy to make. You can use either sweet or sour dough bread, both are tasty! I will usually assemble the Cheesy Breads the morning of the party on cookie sheets and cover with plastic wrap and keep in the fridge. When everyone has arrived at the party I just pop them in the oven and serve them piping hot! If you don't want the bread to be crunchy, broil them instead of baking them. I've tried them both ways and crunchy is better!
Provided by Barbi
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend Cheddar cheese, mayonnaise, ranch-style dressing mix, black olives and green onions. Increase the amount of mayonnaise as desired if the mixture seems too dry.
- Spread equal amounts of the Cheddar cheese mixture on French baguette slices. Arrange slices in a single layer on a large baking sheet. Bake in the preheated oven 15 minutes, or until cheese is bubbly and lightly browned. Serve warm.
Nutrition Facts : Calories 477 calories, Carbohydrate 45.5 g, Cholesterol 36.6 mg, Fat 25.8 g, Fiber 2.1 g, Protein 16.2 g, SaturatedFat 8.6 g, Sodium 976.2 mg, Sugar 2.4 g
CHEESE BRAIDED BREAD
A handsome bread that smells and tastes divinely of cheese. From an old newspaper clipping I've had for years.
Provided by Molly53
Categories Yeast Breads
Time 2h50m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix 1 1/2 cups flour, salt, sugar and yeast in a large bowl.
- Combine yogurt, 1/2 cup water and butter in a saucepan; heat over low heat until warm.
- Gradually add to dry ingredients and beat for two minutes at medium speed, scraping bowl occasionally.
- Reserve 1 tablespoon beaten egg for topping; add remaining eggs, 1 cup flour and 1 1/2 cups cheese.
- Beat on high for two minutes.
- Stir in enough additional flour to make a stiff dough.
- Turn out on lightly floured board and knead until smooth and elastic, about ten minutes.
- Put in a greased bowl, turning to grease top of dough; cover and let rise in a warm place until doubled (about an hour).
- Punch down; divide dough in half.
- Divide each half into three pieces and shape each piece into a 12" rope.
- Braid the three ropes together and pinch ends together to seal; repeat with the second loaf.
- Place loaves into a greased 9 x 5" loaf pan, cover and let rise until doubled.
- Combine reserved egg and milk; brush over loaves.
- Sprinkle with remaining cheese.
- Bake in a preheated 375F oven 30 minutes or until done.
- Remove from pans and cool on racks.
Nutrition Facts : Calories 187.6, Fat 6, SaturatedFat 3.3, Cholesterol 66.7, Sodium 379.5, Carbohydrate 25, Fiber 1, Sugar 0.9, Protein 7.8
CREAM CHEESE BRAIDS
This is a delectable danish style bread, very light and tender. The recipe seems more complicated than it really is, and makes four loaves, so there's plenty to share. Prep time does not include overnight or second rising time. One of Southern Living's best recipes.
Provided by Claire de Luna
Categories Yeast Breads
Time 50m
Yield 4 loaves
Number Of Ingredients 16
Steps:
- For BREAD: Heat sour cream over low heat.
- Stir in sugar, salt and butter; cool to lukewarm.
- Sprinkle yeast over warm water in large bowl until dissolved.
- Add sour cream mixture, eggs, flour, and mix well.
- Cover tightly and refrigerate overnight.
- For FILLING: Mix well.
- Divide dough from the day before into 4 equal parts.
- Roll each part on a floured surface to an 8x12 inch rectangle.
- Spread one quarter of the filling on each rectangle, and roll jelly roll style beginning at the long side.
- Pinch edges together and fold ends under slightly.
- Place rolls seam side down on greased baking sheets.
- Slit each roll at 2-inch intervals to resemble braid.
- Cover and let rise 1 hour, in a warm place until dough doubles in bulk.
- Bake at 375 degrees for 12 to 15 minutes.
- Spread with glaze while warm.
HAM & CHEESE BRAID
A stuffed loaf that can be customized really easily to any filling and seems to be very kid friendly too! (We have a picky eater in the house!)
Provided by Nymphadora
Categories Ham
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine warm water, yeast and sugar in mixing bowl, stirring together gently.
- Allow yeast mixture to foam (approx 5 minutes).
- Add 1.5 cups of flour and salt 1 beaten egg, rosemary and olive oil.
- Mix well, adding additional flour to make a soft dough.
- Knead until smooth.
- Place dough in an oiled bowl, turning to coat, cover with saran and let rise until doubled in size (approx 45 min).
- Punch down.
- Turn dough out onto lightly floured board and roll into a 12 x 15 rectangle.
- Transfer onto greased or parchment paper covered baking sheet.
- Combine Mayo and Mustard well and spread up centre of rolled dough.
- Lay thin slices of the ham along mayo-mustard spread and cover evenly with cheese.
- Using scissors cut dough on each side into 1-inch strips (down the entire length).
- Enclose the filling by starting at the corners and folding the strips over the filling in a criss-cross manner.
- Let loaf stand, uncovered in a warm place for about 30 minutes.
- Beat remaining egg and water together to make egg wash and brush over loaf; sprinkle with freshly cracked black pepper.
- Bake at 375ºF for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 482, Fat 30.8, SaturatedFat 9.7, Cholesterol 110.9, Sodium 1608.1, Carbohydrate 30.3, Fiber 3.8, Sugar 2, Protein 21.9
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