Savory Ham And Gruyère Bread Recipes

Steps:

• Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter.
• In a large bowl, whisk flour with baking powder, salt and pepper.
• In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.
• Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.
• Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.
• Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through.
• Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.

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:

• Heat the oven to 350 degrees. Grease an 8-inch loaf pan.
• In a large bowl, whisk together the flour, baking powder, salt and pepper. In a separate bowl, whisk together the mayonnaise, egg and milk. Fold the wet mixture into the dry until just combined. Fold in the cheese and olives.
• Scrape the batter into the loaf pan and smooth the top with a spatula. Bake until golden and firm, 40 minutes. Let bread cool in the pan for 5 minutes. Run a knife around the edge of the pan and over turn onto a wire rack. Cool 20 minutes before slicing and serving.

Steps:

• 1. Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter. 2. In a large bowl, whisk flour with baking powder, salt and pepper. 3. In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil. 4. Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese. 5. Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup. 6. Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through. 7. Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.

Steps:

• Heat milk and butter in microwave for 60 seconds.
• In a bread machine pan, place warm milk/butter mixture, well beaten egg, minced garlic, shredded gruyere cheese, then; flours, potato flakes and salt, in the center of dry ingredients; add yeast.
• Process on dough cycle as your bread machine directs.
• When dough is done, punch down, form in a elongated loaf on cornmeal covered baking sheet.
• Cover with a light towel, let rise until double about 30-45 minutes, cut 3 slits acoss, brush loaf with egg yolk and water mixture, bake at 375 for about 30 minutes or until golden brown.
• Cool on a wire rack, makes one loaf.

Steps:

• Preheat the oven to 400. Line a baking sheet with foil. Set aside.
• Cut the bread into 1 inch thick slices, leaving them attached at the bottom.
• In a bowl combine the butter, onions and mustard. Spread this mixture on both sides of each slice of bread.
• Cut each cheese slice diagonally into triangles. Place one between each slice as well.
• Cut the bacon rashers in half lengthwise and then in half crosswise. You will then have 20 slices.
• Place the loaf on the foil lined baking sheet. Drape the bacon over top of the loaf, making sure there is a slice on each piece of bread.
• Bake for 20 to 25 minutes, or until the bacon is crisp. Break the slices apart to serve.