Fastcheesebread Recipes

Steps:

• In a mixing bowl, combine the yeast, warm water, sugar, salt and 1-1/2 cups flour; beat well with an electric hand mixer.
• By hand, add in the egg, cheese, caraway seed and dry onion, and as much of the remaining flour as needed to make a soft dough.
• Knead on a floured surface or in a heavy-duty stand mixer for about 8-10 minutes.
• Transfer to a greased bowl; cover and let rise until doubled (about 1 hour and 15-20 minutes, could take more or less time).
• Punch down dough.
• Remove from bowl onto lightly floured board; cut into 2 strips, and twist.
• Transfer to a slightly greased cookie sheet; tuck in ends of dough slightly.
• Cover with a clean tea towel, and let rise until double in bulk.
• If desired mix one egg white with 1 teaspoon cold water, brush on bread then sprinkle with, dryed onion, caraway seeds or sesame seeds before baking.
• Bake at 350 degrees (convection oven preferably) for 30 minutes.

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 oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
• Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
• Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
• Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.

Steps:

• Mix and Sift flour, baking powder and salt.
• Stir in grated cheese.
• Beat eggs and add milk and shortening to eggs!
• Add this liquid mixture to the dry ingredients, stirring JUST ENOUGH to blend them together.
• DO NOT OVER-MIX!
• Pour into a"well-greased" 9x5-inch bread pan.
• Bake at 350*F.
• for 45-60 minutes.

Steps:

• In bowl, combine water, egg whites, salt, sugar and yeast. Using wooden spoon, stir in 2 cups (500 mL) of the flour, cheese and thyme; beat until smooth. Add enough of the remaining flour to form soft dough. Turn out onto lightly floured surface; knead several times to form ball. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise for 45 minutes.
• Punch down dough and turn out onto lightly floured surface; divide into 4 portions. Roll out each portion into 1/8-inch (3 mm) thick circle or oval. Place on lightly greased baking sheets; prick all over with fork. Brush lightly with water; sprinkle with poppy and sesame seeds.
• Bake in 400°F (200°C) oven for 10 to 15 minutes or until golden brown. Transfer to racks and let cool. Break into shards. (Flatbread can be stored at room temperature in airtight container for up to 3 days.).

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Butter bottom and sides of baking pan, then sprinkle with bread crumbs, knocking out excess.
• Whisk together flour and baking powder in a bowl. Whisk together eggs, oil, and milk in a large bowl, then stir in cheeses. Add flour mixture, stirring until incorporated (dough will be stiff).
• Press dough evenly into pan, then smooth top with a spatula. Bake until golden and firm to the touch, about 25 minutes. Remove from heat and cool 10 minutes, turn bread onto a cutting board, then turn right side up. Cut into 24 bars (3 by 1 1/2 inches) and serve warm or at room temperature.

Steps:

• Stir yeast and water together in a small bowl until yeast is dissolved. In a large bowl, combine 1 1/2 cups of all-purpose flour, the whole wheat flour, cornmeal, salt and anise seed. Make a well in the center and pour in the yeast mixture. Stir until mixed. Place dough on a floured surface.
• Begin kneading dough, adding as much flour as needed so that dough is not too sticky. Knead for 10 to 15 minutes, until smooth and shiny. Place dough in a lightly oiled bowl and brush top with 1 teaspoon of oil. Cover with plastic wrap and place in a warm place until doubled in bulk, about 1 1/2 hours.
• Punch the dough down and let rise until doubled again, about 1 hour. Punch down the dough and place on a lightly floured surface and roll out to a 10-inch circle. Let rise for 30 minutes.
• Preheat oven to 375 degrees. Heat 3 tablespoons of the oil in a large, ovenproof skillet over medium heat. Place dough in skillet and brush with remaining oil. Sprinkle with grated onion, goat cheese, oregano and pepper. Fry until bottom of dough is crisp and brown, 6 to 8 minutes. Place skillet in oven and bake until top is browned and cheese melted, about 15 minutes. Let cool a little before serving.

Steps:

• Set oven to 425 degrees (oven rack to second-lowest position).
• Cut the crusty bread into about 10-12 (1-inch) slices using a serrated knife.
• In a medium bowl mix together the mayo, butter and minced garlic and a dash black pepper until smooth.
• Add in the feta cheese, 1/2 cup Parmesan cheese, Jack cheese and green onions; mix to combine.
• Spread about 2 tablespoons on each slice of bread.
• Sprinkle with 1 tablespoon Parmesan cheese on top, the press down the Parmesan cheese lightly with back of a spoon to make certain that it sticks to the cheese mixture.
• Place the slices on a baking sheet.
• Sprinkle with salt and pepper.
• Bake for about 10-12 minutes or until cheese is golden and bubble.

Steps:

• Dissolve the yeast in the milk in a large mixing bowl and allow to proof for 5 minutes, until it begins to form a froth on the surface.
• Add the sugar, butter, and salt and stir to dissolve.
• Add the flour and beat with an electric mixer until smooth.
• Add the cheese and mix to thoroughly combine.
• Pour the batter into a well greased 1 1/2 quart (1. 5 L) casserole dish and cover loosely with waxed paper.
• Allow to sit at room temperature until doubled in volume, about 1 hour.
• Bake in a preheated 350°F (180°C) oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
• Allow to cool for at least 30 minutes before serving.

Steps:

• Mix together all ingredients except bread and cheese.
• Spread mixture over bread.
• Sprinkle on cheese.
• Toast until bubbly.

Steps:

• Cut roll in half lengthwise. Combine butter, garlic and cheese; spread on the cut sides of roll. Broil 4 in. from the heat for 2-3 minutes, or microwave on high for 20-30 seconds, or until cheese melts.