Easy Cheddar Bread Recipie?!
Answers: Does anyone have a recipe for Cheddar bread? All the ones I find on line are either really compilcated or have some sort of odd ingredient. Help please!
CHEDDAR CHEESE BREAD
1 pkg. active dry yeast
1 1/4 c. warm (110-115 degree water)
1 tbsp. granulated sugar
1 1/2 tsp. salt
2 tbsp. olive oil or canola oil
2 c. all-purpose flour
1 c. whole-wheat flour
3/4 c. diced, low-fat Cheddar cheese
1 1/2 tsp. ground cumin
1 1/2 tsp. cornmeal
Dissolve yeast in water and set aside. In a mixing bowl, combine sugar, salt, olive oil and flours; add dissolved yeast. Knead dough by hand or by machine until soft, about 3-5 minutes. Knead in cheese and cumin. Shape into a round loaf; flatten slightly and dust with cornmeal. Bake on a nonstick baking sheet at 375 degrees for 30-35 minutes or until bread sounds hollow when tapped. Makes 1 loaf (20 slices per loaf).
SHORTCUT SUGGESTION: In place of homemade dough, use a hearty-healthy frozen bread dough. Read the label to be sure it is made with olive oil or an unsaturated, nonhydrogenated oil such as safflower, soybean or corn oil. Do not use a brand made with hydrogenated shortening, lard, palm oil or coconut oil.
Red Lobster style Cheddar Biscuits
2 cups Bisquick reduced-fat baking mix
3/4 cup low-fat buttermilk (1% fat)
1 cup shredded low-fat cheddar cheese
2 tablespoons fleischmann fat-free margarine or fat-free butter
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes, crushed fine
Preheat the oven to 400 degrees.
Combine the baking mix, milk and cheddar cheese in a medium bowl.
Mix by hand until well combined.
Divide the dough into 12 equal portions (about 3 tbsp each) and spoon onto a lightly greased or nonstick cookie sheet.
Flatten each biscuit a bit with your fingers.
Bake for 18 to 20 minutes or until the tops of the biscuits begin to brown.
In a small bowl, combine the buttery spread with the garlic powder and the parsley flakes.
Heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit.
Red Lobster Cheddar Bay Biscuits
2 C. Bisquick
1/2 C. cold water
3/4 C. grated, sharp cheddar cheese
1/4 C. butter
1 tsp. parsley flakes
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
Preheat oven to 450 degrees. Mix together baking mix, cold water, and grated cheese. Cut biscuits with a cutter, and place onto a baking dish. Melt butter and seasonings together. Brush with the butter and spices and bake for 8 to 10 minutes.
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Bacon Cheddar Cheese Scones
4 slices bacon, chopped
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 1/2 teaspoons salt
1 stick unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1/2 cup thinly sliced green onions
1/2 teaspoon freshly ground black pepper
1 cup heavy cream, plus 2 tablespoons
Preheat the oven to 400o F. In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.
--Emeril Lagasse
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Bacon-Cheddar Hot Water Cornbread
Prepare this cornbread at the last minute so you can serve it piping hot.
2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 to 1 1/4 cups boiling water
8 slices cooked and crumbled bacon
1 cup shredded sharp Cheddar cheese
4 minced green onions
Vegetable oil
Softened butter
Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits. Stir in bacon, cheese, and green onions.
Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter.
Note: Stone ground (coarsely ground) cornmeal requires more liquid.
Yield: Makes 8 patties
--Southern Living, JANUARY 2004
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Onion-Cheese Bread
--Paula Dean
1 tablespoon vegetable oil
3/4 cup finely diced onion
1/2 cup milk
1 egg, beaten
1 1/2 cups biscuit mix
1 cup shredded sharp Cheddar
1/2 teaspoon onion salt
2 tablespoons melted butter
1 tablespoon chopped fresh chives or parsley leaves
Butter, for serving
Preheat the oven to 400 degrees F.
Heat the oil in a small skillet over medium heat. Add the onions and cook until tender, about 7 minutes.
In a large bowl, add the milk and egg to the biscuit mix, stirring just until the mix is moistened. Fold in the onions and 1/2 cup of the cheese.
Spoon the dough into a greased 8-inch round cake pan. Mix the onion salt into the melted butter and drizzle the mixture over the dough. Sprinkle the bread with chives or parsley (or even jalapeno slices) and bake for 15 minutes. Top the bread with the remaining 1/2 cup cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer, Cut the bread into wedges and serve warm with butter.
Cheesy Onion Quckbread- This one's simple and delicious every time.
1 medium onion, chopped
1 teaspoon olive oil
1 1/2 cups reduced-fat biscuit/baking mix (bisquick type)
1 egg, lightly beaten
1/2 cup fat-free milk or whole milk, your choice
1 cup shredded t Cheddar cheese, divided
2 teaspoons poppy seeds (optional)
1 tablespoon butter (no diet butter, it'll be gummy)
In a small nonstick skillet, saute onion in a little olive oil until tender; set aside. Place biscuit mix in a bowl. Combine egg and milk; mix well. Stir into the biscuit mix just until moistened. Stir in the onion mixture, 1/2 cup cheese and poppy seeds.
Transfer to an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Sprinkle with the remaining cheese. Drizzle with butter. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean and loaf is golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.