Zesty Cheese Bread Recipes

Steps:

• Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, stir buttermilk, butter, sugar, chiles and eggs until well mixed. Stir in remaining ingredients just until moistened. Spread in pan.
• Bake 8-inch pan 45 to 55 minutes, 9-inch pan 40 to 50 minutes, or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Serve warm, if desired.

Steps:

• Move oven rack about 2 notches but not too close to the top.
• Heat oven to 375 degrees.
• Spray cookie sheet with non-stick cooking spray.
• Place dough on cookie sheet and spread around with hands to form a 16 x 6 inch rectangle.
• Sprinkle chiles and shredded cheese on the dough leaving a 1 inch border around the entire rectangle.
• Bring the long sides up over the cheese and pinch the dough along the center to seal. Also pinch each end to seal.
• Sprinkle top with garlic powder and grated Parmesan cheese.
• Bake for 15-17 minutes or until golden brown.
• Cool about 10 minutes and then slice and serve.

Steps:

• Mince the garlic. Finely chop the spinach.
• Combine the water, tomatoes and their juice, and garlic in a large saucepan. Bring to a boil. Add the ravioli, cover, reduce heat, and simmer 5 minutes. Uncover and cook 5 more minutes or until done.
• Stir in the spinach, sugar, salt, and pepper. Cover and cook 2 minutes.
• Remove from heat and let stand 5 minutes. Sprinkle with Parmesan.
• Serve sprinkled with additional Parmesan and pepper, if desired.

Steps:

• Take the cheese out of the refrigerator when you start the recipe to ensure that it comes to room temperature by the time you need it. Cold cheese will retard rising. Plan ahead: The dough needs to rise for several hours before baking. 1. FOR THE BREAD: Whisk flour, sugar, yeast, pepper flakes, and salt together in bowl of stand mixer. Whisk warm water, eggs and yolk, and melted butter together in liquid measuring cup. Add egg mixture to flour mixture. Fit mixer with dough hook and knead on medium speed until dough clears bottom and sides of bowl, about 8 minutes. 2. Transfer dough to unfloured counter, shape into ball, and transfer to greased bowl. Cover with plastic wrap and let rise in warm place until doubled in size, 1 1/2 to 2 hours. 3. Grease 9-inch round cake pan. Transfer dough to unfloured counter and press to deflate. Roll dough into 18 by 12-inch rectangle with long side parallel to counter's edge. Distribute Monterey Jack and provolone evenly over dough, leaving 1-inch border around edges. Starting with edge closest to you, roll dough into log. Pinch seam and ends to seal, then roll log so seam side is down. Roll log back and forth on counter, applying gentle, even pressure, until log reaches 30 inches in length. If any tears occur, pinch to seal. 4. Starting at one end, wind log into coil; tuck end underneath coil. Place loaf in prepared cake pan and cover loosely with clean dish towel. Let rise in warm place until doubled in size, 1 to 1 1/2 hours. Adjust oven rack to lower-middle position and heat oven to 350 degrees. 5. FOR THE TOPPING: Brush top of loaf with egg, then sprinkle with pepper flakes. Place cake pan on rimmed baking sheet. Bake until loaf is golden brown, about 25 minutes. Rotate loaf, tent with aluminum foil, and continue to bake until loaf registers 190 degrees, 25 to 30 minutes longer. 6. Transfer pan to wire rack and brush bread with butter. Let cool for 10 minutes. Run knife around edge of pan to loosen bread. Slide bread onto wire rack, using spatula as needed for support. Let cool for 30 minutes before slicing. Serve warm.

Steps:

• Preheat oven to 400 degrees F.
• Place bread shell on lightly greased baking sheet.
• Mix together oil, garlic and pepper.
• Brush over bread shell.
• Sprinkle with tomato, cheese and snipped fresh or crushed dried herb.
• Bake for 10 to 15 minutes or till warm and cheese softens "slightly".
• Cut bread into 12 wedges.
• If desired garnish with fresh herb sprigs.
• Serve hot.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan and set aside.
• Mix flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, Italian seasoning, and Cheddar cheese together in a large bowl. Whisk in half-and-half cream, milk, and vegetable just until blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 400 degrees.
• Spray the bottom of a 9" loaf pan with cooking spray (I use Pam).
• Combine the buttermilk, butter, sugar, chilies and eggs in a large bowl.
• Mix well.
• Add in remaining ingredients.
• Stir just until moistened.
• Spread in the loaf pan.
• Bake 40-50 minutes or until a toothpick inserted in the center comes out clean.
• Cool 15 minutes on a wire rack before removing from the pan.