BREAD RECIPE WITH CHEESE RECIPES

BRAZILIAN CHEESE BREAD (PAO DE QUEIJO) RECIPE | ALLRECIPES

Brazilian Cheese Bread (Pao de Queijo) Recipe | Allrecipes image

These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan.

Provided by GLOJAO

Categories Cheese Appetizers

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 breads

Number Of Ingredients 8

Ingredients

½ cup olive oil or butter
⅓ cup water
⅓ cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2 teaspoons minced garlic
⅔ cup freshly grated Parmesan cheese
2 beaten eggs

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 384.9 calories, CarbohydrateContent 39.9 g, CholesterolContent 70.9 mg, FatContent 22.6 g, ProteinContent 6.3 g, SaturatedFatContent 4.7 g, SodiumContent 555.1 mg, SugarContent 0.9 g

PARTY CHEESE BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Party Cheese Bread Recipe: How to Make It - Taste of Home image

You can't go wrong with this recipe. The cheesy, butter bread is so simple to make but the taste is sinful. Plus it looks fantastic, and people just flock to it! It's better than the usual garlic bread with pasta, too. —Karen Grant, Tulare, California

Provided by Taste of Home

Categories Appetizers

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 16 servings.

Number Of Ingredients 9

Ingredients

1 round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese, sliced
1/2 cup butter, melted
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1-1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
Minced fresh chives, optional

Steps:

Preheat oven to 350°. Cut bread into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Insert cheese in cuts., Mix all remaining ingredients except chives; drizzle over bread. Wrap in foil; place on a baking sheet., Bake 20 minutes. Unwrap; bake until cheese is melted, about 10 minutes. If desired, sprinkle with chives.

Nutrition Facts : Calories 237 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 468mg sodium, CarbohydrateContent 15g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 10g protein.

More about "bread recipe with cheese recipes"

ITALIAN CHEESE BREAD RECIPE: HOW TO MAKE IT

People are astounded to learn that I can make my brother-in-law's Italian cheese bread in less than an hour. This recipe is a delicious and easy alternative to garlic toast. I'll sometimes use this bread as a snack or appetizer. —Sandra Wingert, Star City, Saskatchewan
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Cuisine Europe, Italian
Calories 171 calories per serving

In a large bowl, combine 2 cups flour, yeast, sugar and salt. Beat in water and oil until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 1-2 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes. Preheat oven to 450°., Punch dough down; place on a greased 12-in. pizza pan and pat into a 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. , Bake until golden brown, 15 minutes. Serve warm.

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SIMPLE HOMEMADE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES

You can't beat freshly baked bread – crack this super simple bread recipe and conquer any loaf!
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving

1. Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
2. Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
3. Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
4. Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
5. Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.
6. Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.

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BRAZILIAN CHEESE BREAD - PãO DE QUEIJO RECIPE | BBC GOOD FOOD

Try baking a South American mainstay – these light and fluffy cheese puffs are best served warm from the oven
From bbcgoodfood.com
Total Time 50 minutes
Category Snack
Cuisine Brazilian
Calories 111 calories per serving

Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.

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GARLIC CHEESE BREAD RECIPE - FOOD.COM

Make and share this Garlic Cheese Bread recipe from Food.com.
From food.com
Reviews 5.0
Total Time 13 minutes
Calories 705.9 per serving

Cut into slices. Serve.

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GARLIC CHEESE BREAD RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 25 minutes
Category side-dish

Once out of the oven, sprinkle over the chopped parsley. Slice and serve.

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SIMPLE HOMEMADE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES

1. Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
2. Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
3. Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
4. Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
5. Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.
6. Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.

See details

BRAZILIAN CHEESE BREAD - PãO DE QUEIJO RECIPE | BBC GOOD FOOD

Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.

See details

BEER CHEESE BREAD BOWL RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 4.1
Total Time 40 minutes

Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

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CREAM CHEESE STUFFED MONKEY BREAD RECIPE - PILLSBURY.COM

A twist on the classic monkey bread recipe--cream cheese-stuffed Pillsbury™ crescent dough oozing with warm caramel and cinnamon.
From pillsbury.com
Reviews 4.5
Total Time 1 hours 30 minutes
Calories 500 per serving

Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Cool 10 minutes longer. Cover and refrigerate any remaining bread.

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GARLIC CHEESE BREAD RECIPE - FOOD.COM

Make and share this Garlic Cheese Bread recipe from Food.com.
From food.com
Reviews 5.0
Total Time 13 minutes
Calories 705.9 per serving

Cut into slices. Serve.

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EASY FOCACCIA BREAD RECIPE | JAMIE OLIVER BREAD RECIPES

This focaccia is not fussy. It’s the kind of thing you can get excited about making on a Saturday afternoon and have great fun playing with the toppings. I often throw the ingredients in a food processor, whiz it up then leave it overnight. This bread, along with some lovely salad and cold leftover chicken, would also make a great dinner.
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 313 calories per serving

1. Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
2. As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
3. Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
4. While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings.
5. For the balsamic onion topping, finely slice the onions and pick the thyme leaves. Fry the onions and thyme in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add 6 tablespoons of balsamic vinegar, reduce for a minute or two, then leave to cool.
6. For the basil and cherry tomato topping, pick and roughly chop the basil leaves and halve the tomatoes. Pop the basil and tomatoes into a bowl and season with sea salt and black pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Peel and slice the garlic and mix into the bowl.
7. To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
8. Divide the onion and the tomato toppings over two thirds of the focaccia.
9. For the three-cheese and rosemary topping, break up the Taleggio and the goat’s cheese over the remaining third of the focaccia. Grate a handful of Parmesan cheese and pick the rosemary leaves. Sprinkle both over the final third and season with pepper. Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt.
10. Leave to prove for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.

See details

BEER CHEESE BREAD BOWL RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 4.1
Total Time 40 minutes

Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

See details

CREAM CHEESE STUFFED MONKEY BREAD RECIPE - PILLSBURY.COM

Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Cool 10 minutes longer. Cover and refrigerate any remaining bread.

See details

GARLIC CHEESE BREAD RECIPE - FOOD.COM

Make and share this Garlic Cheese Bread recipe from Food.com.
From food.com
Reviews 5.0
Total Time 13 minutes
Calories 705.9 per serving

Cut into slices. Serve.

See details

EASY FOCACCIA BREAD RECIPE | JAMIE OLIVER BREAD RECIPES

1. Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
2. As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
3. Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
4. While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings.
5. For the balsamic onion topping, finely slice the onions and pick the thyme leaves. Fry the onions and thyme in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add 6 tablespoons of balsamic vinegar, reduce for a minute or two, then leave to cool.
6. For the basil and cherry tomato topping, pick and roughly chop the basil leaves and halve the tomatoes. Pop the basil and tomatoes into a bowl and season with sea salt and black pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Peel and slice the garlic and mix into the bowl.
7. To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
8. Divide the onion and the tomato toppings over two thirds of the focaccia.
9. For the three-cheese and rosemary topping, break up the Taleggio and the goat’s cheese over the remaining third of the focaccia. Grate a handful of Parmesan cheese and pick the rosemary leaves. Sprinkle both over the final third and season with pepper. Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt.
10. Leave to prove for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.

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JALAPENO CHEESE BREAD RECIPE | ALLRECIPES

It was a great recipe to start with, but we always end up customizing recipes to our taste. We made this bread spicier. We halved the recipe and used bread flour, a few sliced pickled jalapenos (and the carrots it came with) and chunks from a whole 8 oz cheddar cheese …
From allrecipes.com

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COPYCAT PANERA BREAD MAC AND CHEESE RECIPE | MYRECIPES

The famously cheesy, kid-friendly side item on the Panera Bread menu has garnered popularity among customers of all ages. Now, you can enjoy the rich and saucy goodness of that white cheddar mac and cheese anytime, and in the comfort of your own kitchen. No need to crank up the oven either, this easy-to-prepare mac and cheese …
From myrecipes.com

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EASY BRAZILIAN CHEESE BREAD (PãO DE QUEIJO) - SIMPLY RECIPES

Jun 21, 2021 · Colombian Cheese Bread - much like Brazilian cheese bread but with the addition of corn masa, from My Colombian Recipes Mandioca starch and Brazilian cheese bread - includes a …
From simplyrecipes.com

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TOASTED GARLIC BREAD RECIPE - THE SPRUCE EATS

Feb 07, 2022 · Add herbs: For even more depth of flavor, sprinkle some fresh herbs like oregano or chives on top before toasting. Get cheesy: You can use virtually any cheese to make this recipe a cheesy garlic bread…
From thespruceeats.com

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COPYCAT PANERA BREAD MAC AND CHEESE RECIPE | MYRECIPES

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EASY BRAZILIAN CHEESE BREAD (PãO DE QUEIJO) - SIMPLY RECIPES

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TOASTED GARLIC BREAD RECIPE - THE SPRUCE EATS

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PAN DE YUCA OR CASSAVA CHEESE BREAD - LAYLITA'S RECIPES

The variations and exact ingredients vary from one place to another, my recipe for pan de yuca is made with yuca starch, cheese, butter and eggs. Yuca bread makes a delicious warm appetizer and …
From laylita.com

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BREAD MACHINE RECIPE INDEX | BREAD MACHINE RECIPES

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From breadmachinediva.com

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BEST KETO BREAD - #1 KETO BREAD RECIPE (VIDEO) - DIET DOCTOR

Jun 09, 2016 · Smear with butter, and you will think you are eating the real thing! Maria Emmerich's keto bread sports a pleasing crispy crust with a soft, moist center. It’s bread — you know …
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RECIPE FOR HOMEMADE RAISIN BREAD - THE SPRUCE EATS

Jul 28, 2021 · This recipe can easily be adapted based on your preferences or just for variety: Cinnamon-Raisin Bread: Add 1 1/2 teaspoons of ground cinnamon along with the flour. Cranberry-Walnut Bread…
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