Cheese Loaf Recipes

Steps:

• Combine flour, baking powder, salt and cheese in large bowl.
• Stir thoroughly.
• Add milk and melted butter.
• Stir to form soft dough.
• Put in greased loaf pan 9 x 5 x 3 inch.
• Bake in 400 degree oven for 35 to 40 minutes.
• Remove from pan to cool.
• Serve with butter.

Steps:

• Heat oven to 350 degrees. Butter a 9 1/2-by-4 1/2-by-2 1/2-inch loaf pan, line bottom with parchment paper, and butter again; set aside. Place dried porcini in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.
• Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees.
• Melt butter in a saute pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.
• Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Stir together flour, baking powder, salt, and cheese in a large bowl. Mix in milk and melted butter. Stir to form a soft dough. Spoon dough into prepared pan.
• Bake in preheated oven, until a toothpick inserted in the center of the loaf comes out clean, about 34 to 40 minutes. Remove from pan to cool.

Steps:

• Preheat the oven to 350 degrees F. Spray a broiler pan with nonstick spray.
• Mix together the bread and milk in a bowl and set aside.
• Add the ground beef, bacon, eggs, chopped red onion, 2 tablespoons ketchup, 1 tablespoon mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large bowl. Add the soaked bread and mix with your hands, trying to keep the mixture light. Gently mix in the cubed Cheddar, making sure to distribute it evenly throughout the meat.
• Form the meat mixture into a loaf approximately 6 to 8 inches wide and 1 1/2 inches thick on the prepared pan. Mix the grated yellow onion with the remaining 1 cup ketchup, 1/4 cup mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in another bowl. Spread half of the sauce on top of the meatloaf. Tent the pan with foil and bake for 1 hour.
• Remove the foil, add the rest of the sauce and continue baking until the internal temperature reaches 160 degrees F and the meatloaf is no longer pink in the middle, another 35 to 40 minutes. Sprinkle on the grated Cheddar and return to the oven for 5 minutes to melt. Let the meatloaf rest for 10 minutes before removing to a platter.
• Slice and serve with the sliced red onions and dill pickle chips.

Steps:

• Thaw the bread dough overnight, then bring to room temperature before rolling (but don't let it rise).
• Preheat the oven to 325 degrees F. Spray a loaf pan with nonstick cooking spray.
• On a lightly floured work surface, roll the bread dough into a 9-by-12-inch rectangle. When rolling, if the dough springs back, cover with a dry towel and let it rest for 5 minutes.
• Shingle the ham slices onto the dough, leaving a 1/4 inch of exposed dough on all sides. Sprinkle with the cheese and roll the dough into a large log, pinching together the seam and tucking the ends under to seal completely.
• Place the log, seam-side down, in the prepared loaf pan and bake until golden brown and cooked through and the internal temperature is 200 degrees, for 50 minutes to 1 hour.
• Let it sit for at least 10 minutes. Remove from the pan. Slice and serve.

Steps:

• In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours.
• Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.
• Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let dough stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
• Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.
• Ten minutes before dough has finished rising, preheat oven to 475 degrees on a conventional oven (450 degrees on a convection oven) with a rack in the lower third. Place a covered 3 1/2-quart cast-iron or enameled cast-iron Dutch oven (with plastic handle removed and screw hole plugged with aluminum foil) in center of rack.
• Using pot holders, carefully remove preheated Dutch oven from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated Dutch oven so that it is seam-side up. Cover Dutch oven and transfer to oven; bake for 25 minutes.
• Uncover and continue baking until bread is dark brown but not burnt, 15 to 30 minutes more. Using a heatproof spatula or pot holders, gently lift bread from Dutch oven and transfer to a wire rack to cool.

Steps:

• Butter a 900g loaf tin and line with baking parchment that comes well above the longer sides. Make up the bread following the pack instructions. Leave the dough to rest under a cloth for 10 mins. Shape into a log on a lightly floured surface and divide it into six pieces. Mix the cheese, garlic, parsley and butter together.
• Roll each piece of dough out into a rectangle, or as near to a rectangle as you can, the width should be just shorter than the width of the tin and the length about twice the depth of the tin, and lay the rectangles out side by side. Divide the cheese mixture between them (reserving 1 tbsp) and spread it out as much as possible. Fold each rectangle in half and then put them into the tin one after the other, starting at one end. You may need to squeeze them a bit to fit them all in. Don't worry about the dough sticking out of the top of the tin. Cover the dough and leave to rise for about 30 mins or until risen. Crumble the remaining cheese mix over the top.
• Heat oven to 180C/160C fan/gas 4. Bake for 40-45 mins or until golden and puffed (don't under-cook it or it may be squidgy in the middle). Leave the loaf in the tin for 10 mins, then lift it out with the parchment. Serve it whole, ready to be pulled into pieces.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1 1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf mixture.
• Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.

Steps:

• Preheat oven to 350°F. Cut loaf into 16 slices, being careful to not cut all of the way through bread to bottom of loaf.
• Mix cheese, olives and mayo; spread evenly between bread slices. Wrap loaf in foil.
• Bake 20 min. Serve warm.

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 14x10-in. rectangle. Spread sour cream to within 1/2 in. of edges. Sprinkle with cheese and olives. , Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 65-75 minutes or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.

Steps:

• Heat the oil in a medium pan, then gently fry the garlic for 10 mins until softened but not coloured. Set aside. Heat oven to 220C/200C fan/gas 7.
• Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Tip into a large bowl, then make a well in the middle. Warm the yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
• Turn the dough onto a floured surface, bring it together with floured hands, then press out to a large rectangle. Scatter over the potatoes, chopped rosemary, garlic, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.
• Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.

Steps:

• Pre-heat the oven to gas mark 5, 375 deg F (190 deg C).
• Pick over the lentils for any sticks and stones.
• Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes.
• Check after 10 minutes in case you need to add more water.
• The mixture should cook to a stiff puree.
• Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice.
• Season to taste.
• In a separate bowl lightly beat the egg.
• Stir in the cream (to the egg).
• Pour this mixture over the lentils.
• Greas e 1 lb loaf tin with the teaspoon of butter and press in the mixture.
• Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
• Let it stand for 10 minutes in the tin before turning out.

Steps:

• Preheat oven to 350°. Cut top half off loaf of bread. Carefully hollow out both halves of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). , Combine remaining ingredients. Spoon into bottom half of bread, mounding as necessary; replace top. Wrap in foil. Bake until cheese is melted, about 25 minutes. Slice and serve warm.