Crunchy Cheese And Herb Pull Apart Bread Recipes

Steps:

• In small bowl, combine sugar and yeast. Pour warm water over sugar mixture and let stand 5 to 10 minutes until yeast is foamy.
• Meanwhile, in large bowl or bowl of stand mixer with dough hook attachment, mix flour and salt until combined. Pour yeast mixture and oil into center of flour mixture; stir with wooden spoon or on low speed with dough hook just until dough forms. Transfer dough to well-floured surface and knead by hand 10 to 15 minutes, adding more flour 1 tablespoon at a time until dough is smooth, soft, elastic and only slightly sticky; OR, knead dough in stand mixer with dough hook 5 to 7 minutes on medium speed, adding more flour 1 tablespoon at a time until dough is smooth, soft, elastic and only slightly sticky. Transfer dough to lightly greased bowl; cover with plastic wrap and let rise in warm place 1 hour until doubled.
• Heat oven to 400°F. Spray two 8-inch round cake pans with cooking spray. In small bowl, stir butter, parsley, garlic and pinch salt until well combined. Punch down dough and divide into 2 pieces. Place pieces on lightly floured surface and let rest 5 minutes, covered with clean kitchen towel. On floured surface, roll 1 piece dough into roughly 14x8-inch rectangle. Spread 2 tablespoons butter mixture evenly over dough. Sprinkle with 1/2 cup Cheddar Jack cheese and 2 tablespoons Parmesan cheese, plus a dash of black pepper. Roll up from long end into 14-inch log; pinch seam to seal.
• With log seam side-down, carefully slice dough almost completely through into 1-inch rolls so rolls are still connected at bottoms. Lift dough and transfer carefully to prepared 8-inch pan. Arrange log into a ring in pan with rolls cut side-up. Repeat with remaining dough so you have 2 rings, 1 in each pan.
• Spread or dollop remaining butter mixture over tops of rolls in pans. Cover pans and let dough rest 15 to 20 minutes. Bake bread 20 to 25 minutes until deep golden brown.

Steps:

• Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.
• Leave in a warm place until frothy (about ten minutes).
• Put the flour, salt, milk powder and oil in a large bowl or bench mixer.
• Stir to combine and then add the yeast mixture and 1 cup of warm water.
• Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.
• Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.
• Leave the dough in a warm place for an hour or until doubled in size.
• Punch the dough down and knead for 1 minute.
• Divide in half and out of each half make 10 six cm (2 1/2 inch) flat discs.
• Mix the herbs with the cheese and place approximately 3 teaspoons of the mixture onto ten of the discs.
• Press the remaining 10 discs on top of the cheesey ones.
• Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.
• You will have to squeeze them together to fit them all inches.
• Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size.
• Preheat the oven to 200°C - 400°F.
• Glaze the loaf with a little milk and bake for 30-40 minutes or until brown and crusty and cooked through.

Steps:

• In a large bowl, combine water, sugar, yeast, oil and l cup of flour.
• Let stand 5 minute until yeast if frothy.
• Stir in salt and rest of flour, 1/2 cup at a time until mixture begins to pull away from the bowl sides.
• Turn onto a floured surface and knead 5-8 minutes (or 100 times), adding a little flour when needed so dough won't stick to the counter.
• Place dough in a well-oiled bowl, turning to coat all sides.
• Cover and let rise till double.
• Combine seasoning in a small bowl.
• Put olive oil in another small bowl.
• When dough has risen, punch down.
• Spray an angel pan with non-stick vegetable spray.
• Cut or pull off dough about the size of a large walnut.
• Roll pieces into a ball and dip in the olive oil.
• Roll in seasoning mixture.
• Place side by side in pan, making layers as needed.
• Set aside and allow to rise till dough reaches the top of the pan.
• Preheat oven to 400 degrees while the loaf is rising.
• When risen, bake for approximately 35-45 minute or till top is golden.
• Turn out on a cooling rack.
• Makes one loaf the size of an angel pan.
• Slice and toast if desired with butter.

Steps:

• Prepare a well greased 12-cup fluted tube pan.
• Roll each thawed room temperature dough ball in the melted butter then in Parmesan cheese to coat.
• Arrange HALF of the coated dough balls in the well-greased pan.
• Sprinkle with all of the Provolone cheese or cheddar cheese, then top with remaining coated rolls.
• Sprinkle with any remaining Parmesan cheese.
• Let stand covered lightly with a clean tea towel in a warm place until doubled (about 1 or more hours).
• Set oven to 375 degrees.
• Bake for 35-45 minutes or until golden brown (if needed, cover edges of the bread with foil during the last 10-15 minutes of baking if the bread becomes too dark).
• Use a table knife to loosen edges of the bread, then remove from pan.
• Serve warm.

Steps:

• Preheat oven to 350F.
• Combine butter, garlic, jalapeno, green onion, and mayo in a bowl.
• Cut the bread on a diagonal into 1" wide diamonds; do not cut all the way through the bread.
• Spread the butter mixture and cheese into the cut slots in the bread.
• Wrap in foil and bake for 15 mins unti the cheese is melting.
• Remove the top layer of foil, exposing the top of the bread.
• Bake for an additional 5 mins.
• Serve immediately.

Steps:

• In a 10-inch cast-iron or other ovenproof skillet, saute garlic in butter for 1 minute; remove from pan and set aside. Separate biscuits; cut biscuits in half horizontally. Place half in an even layer in skillet, overlapping as necessary. Brush with butter mixture; sprinkle with half of the cheese and herbs. Repeat. , Bake at 375° until golden brown, 20-25 minutes. Place pan on a wire rack; serve warm., .

Steps:

• In a large bowl, blend together flour, cheese, sugar, both powders, and Italian seasoning.
• In a medium bowl, add milk, oil, and egg, mixing well. Stir into dry ingredients, until just moistened. Pour into a greased 9x5-inch loaf pan.
• Bake at 350°F for 50 to 55 minutes or until toothpick inserted near center comes out clean.
• When you remove from oven, spread margarine over top with paper towel. Cool for 10 minutes in pan. Remove to wire rack and cool for 10 more minutes, then enjoy.