CHEESE LOAF RECIPES

Steps:

• Add two cups of flour, along with the salt, to the bowl of a stand mixer.
• In a medium saucepan, heat water, milk and butter over medium heat until butter is melted. The temperature of the mixture should be between 110-115 degrees. If it is too warm, allow it to cool slightly. Stir the sugar and yeast into the warm milk and butter mixture. Let stand about 10 minutes, or until yeast is frothy.
• Add yeast mixture to the flour in the mixer. Stir in the egg. Using the dough hook, mix until well combined. Gradually add the remaining half cup of flour until a soft dough forms and gathers in the center of the bowl. You may not need all the flour.
• Turn the dough onto a lightly floured surface and knead for a few minutes. Let dough rest for 5-10 minutes. Using a rolling pin, roll the dough into a 10x14 inch rectangle.
• Sprinkle the dough with the garlic salt, followed by the minced jalapenos and both cheeses. Starting with the long end, roll the dough into a tight log. Using a sharp knife, slice the log in half vertically, starting a few inches below the upper edge. You should have two ropes of dough, connected at the top.
• Gently rotate the two ropes of dough outward, so that the cut side is facing up and the filling is exposed. Place one rope of dough over the other, repeating until you reach the end of the log. Carefully place the loaf into a greased, 9x5 inch loaf pan.
• Cover and let dough rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 350 degrees. Bake the loaf for 40-50 minutes, or until the top is golden brown. If needed, cover with foil during the last 20 minutes of baking time to prevent over-browning.

Steps:

• 1. Make the Cake: Preheat oven to 350�F. Lightly grease a 9-by-5-inch loaf pan with nonstick spray and line with parchment paper. 2. In a medium bowl, sift together the flour, salt, cinnamon, ginger, nutmeg, baking soda, baking powder and cloves. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well between each addition. Beat in the vanilla extract. 4. Slowly add the dry ingredients to the wet, mixing just until the batter is homogenous with no streaks of flour. Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Bake until a cake tester inserted in the center comes out with very few crumbs, 50 to 55 minutes. Cool for about 10 minutes in the pan, then remove to a cooling rack to cool completely. 5. Make the Frosting: While the cake is cooling, in the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter and mix on medium speed until combined and creamy, about 1 minute. Add the sour cream and mix for about 1 minute more. 6. With the mixer on low speed, gradually add the confectioners' sugar, then increase the speed to medium and mix until creamy, about 1 minute. Mix in the vanilla extract and salt. 7. When the cake is completely cool, frost the cake, using an offset spatula or spoon to create swoops and swirls in the frosting. Garnish with candied ginger as desired. The cake is best eaten the day it's made, but will keep in an airtight container in the fridge for up to 3 days.