JIM'S CHEDDAR BREAD
"I've been using a bread machine for 4 years now and wonder how I ever got along without it," marvels Jim Bodle of Clockville, New York. He shares this recipe for a moist, pretty-colored loaf. Flavorful slices of the mild cheese bread are great for sandwiches.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds, 16 slices).
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts :
JIM'S CHEDDAR ONION SODA BREAD
I begged this recipe from my co-worker when he 'accidentally' mentioned he had a great soda bread recipe. It was perfect timing, because St. Patrick's Day was only days away!
Provided by Keri
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half, and shape each half into a ball. Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick. Dust each loaf with flour.
- Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.
Nutrition Facts : Calories 264 calories, Carbohydrate 36.9 g, Cholesterol 23.7 mg, Fat 9.1 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 5.4 g, Sodium 487.5 mg, Sugar 3.1 g
SAVORY CHEDDAR BREAD
I often serve this cheddar bread along with bowls of steaming homemade soup. It helps warm my cattle-raiser husband and our two sons on chilly evenings up here in Canada. Baking for family and neighbors keeps me busy. Just yesterday, when he was here to check the herd, our veterinarian paid me quite a compliment. I served him some cinnamon buns I'd made-and, after tasting them, he said I should open my own coffee shop!
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. , Spread batter in a greased 8x4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 149 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 301mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
CRUSTY CHEDDAR BREAD
This is an adopted recipe that I personally have not tried. Please add your review should you get to it before I do!
Provided by spatchcock
Categories Yeast Breads
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the yeast over the warm water and let stand 5 minutes.
- Gently stir to completely dissolve.
- With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg.
- Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk.
- Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese.
- Turn into the buttered dish.
- Let rise 30 to 40 minutes longer or until almost doubled in size.
- Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown.
- Brush the top with butter.
Nutrition Facts : Calories 486.5, Fat 16.6, SaturatedFat 9.2, Cholesterol 92.7, Sodium 1139.8, Carbohydrate 60.3, Fiber 2.7, Sugar 4.9, Protein 22.9
EASY CRUSTY JALAPENO CHEESE BREAD FANTASTICO
Extremely simple yeast bread with cheddar & jalapeno ribbons; crusty exterior. A gorgeous artisan bread derived from "Jim Lahey's No-Knead Bread" method.
Provided by MichelleAndErin
Categories Yeast Breads
Time 20h45m
Yield 1 round loaf, 12 serving(s)
Number Of Ingredients 6
Steps:
- Important: you will need a heavy pot with a lid. A Dutch oven is ideal; I just use a heavy stew pot with thick sides. I start the dough at 9pm if I want it for dinner the next day.
- In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and flop dough onto it. Fold it over on itself once or twice. Put some flour on your hands if the dough sticks to them. Cover loosely with plastic wrap and let rest about 15 minutes.
- Divide the bag of cheese into 1/4s, and divide the jar of peppers into 4 portions, too, taking care to remove any stems or woody bits.
- Remove plastic and press the dough flat. Sprinkle it with a portion of peppers and cheese. Fold in half, press flat, sprinkle again. I usually only use 3 of the 4 portions of cheese/peppers. Mash it into a ball, pressing firmly to seal the seam.
- Generously coat a cotton towel (not terry cloth) with cornmeal; put dough seam side down on towel and dust with more cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Drop dough into pot, taking care not to burn your fingers. It may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- Cover with lid and bake 30 minutes, then remove lid and bake another 15 or longer, until loaf is beautifully browned. This may take as long as 60minutes total bake time, but mine is usually done by 45min total.
- Cool on a rack. Listen to it crackle as it cools.
Nutrition Facts : Calories 304.2, Fat 12.6, SaturatedFat 7.6, Cholesterol 37.3, Sodium 468, Carbohydrate 34.5, Fiber 2.6, Sugar 1.8, Protein 13.2
CHEDDAR BREAD
Buttermilk gives this cheesy quick bread a subtle tang and keeps it nice and moist. Serve with plenty of butter. Martha made this recipe on "Martha Bakes" episode 713.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan; set aside.
- Whisk together flour, baking powder, salt, baking soda, and 6 ounces cheese; set aside. In a separate bowl, whisk together butter, eggs, and buttermilk until thoroughly combined. Add to flour mixture and stir to combine. Transfer to prepared pan; spread evenly with an offset spatula. Sprinkle over remaining 1 ounce cheese. Bake until a skewer inserted in the center comes out with moist crumbs attached, 50 to 55 minutes. Transfer pan to a wire rack to cool for 5 minutes. Remove bread from pan and let cool completely on wire rack.
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