SOURDOUGH CHEESY BREAD RECIPES

Name: Sourdough Cheese Bread (Bread Machine)
Prep time: 16 min
Total time: 16 min
Yield: 1 Loaf, 10 serving(s)
Ingredients: 1/2 cup warm water (if dough is hard, add up to 2 tablespoons water, a spoon at a time); 1 cup sourdough starter (room temp!); 3/4 cup grated sharp cheddar cheese; 1 1/2 tablespoons sugar; 1 1/2 teaspoons salt; 3 cups bread flour; 1 1/2 teaspoons yeast

SOURDOUGH CHEESE BREAD (BREAD MACHINE) RECIPE - FOOD.COM

Sourdough Cheese Bread (Bread Machine) Recipe - Food.com image

A delicious cheese bread with that sourdough tang we all love. Made in a bread machine. I used the French Bread setting on my machine to allow the sourdough yeast a little more time to "work".

Total Time 16 minutes

Prep Time 16 minutes

Yield 1 Loaf, 10 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup warm water (if dough is hard, add up to 2 tablespoons water, a spoon at a time)
1 cup sourdough starter (room temp!)
3/4 cup grated sharp cheddar cheese
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
3 cups bread flour
1 1/2 teaspoons yeast

Steps:

Put all ingredients according to machine manufacturer’s directions. Set on French bread, light crust setting, 1 ½ pound loaf setting. Press start. Let cool 1 hour on cake rack before slicing.
0.

Nutrition Facts : Calories 179.9, FatContent 3.2, SaturatedFatContent 1.9, CholesterolContent 8.9, SodiumContent 402.9, CarbohydrateContent 30.9, FiberContent 1.2, SugarContent 2, ProteinContent 6.2

JALAPENO CHEDDAR SOURDOUGH BREAD - HEART'S CONTENT FARMHOUSE

Jalapeno Cheddar Sourdough Bread - Heart's Content Farmhouse image

Sharp cheddar, spicy jalapeños, and a great loaf of sourdough combine for a recipe you'll make over and over. Perfect to serve with chili or make into a sandwich.

Provided by Katie Shaw

Categories bread

Total Time 1320 minutes

Prep Time 60 minutes

Cook Time 60 minutes

Yield 1

Number Of Ingredients 7

Ingredients

3 cups bread flour (450 grams/ 15.85 ounces)
1 1/3 cups lukewarm water (300 grams/ 10.6 ounces)
3/4 cup mature (well fed sourdough starter (165 grams/ 5.85 ounces))
3/4 tablespoon white sugar
1 1/4 teaspoons salt
1/3 cup diced jalapenos (fresh or pickled (about 2 whole))
1 cup diced sharp cheddar

Steps:

Combine the flour, water, sugar, and starter in a large bowl and stir. Use your hands to incorporate any dry bits. Cover with a clean, damp tea towel and allow to rest at room temperature for 3o minutes.
After the rest period, add the salt, cheddar cheese, and jalapenos and knead for a minute or two until everything is thoroughly mixed in. Cover with damp towel and allow to rise in a warm place for three hours, reshaping the dough into a ball once per hour.
Heavily dust a banneton with rice flour. When it is time to shape the dough the third time, place the loaf into the banneton and cover with plastic wrap. Allow to proof overnight in the fridge.
In morning, preheat oven to 450 with rack in the center. Remove dough from fridge and turn it out onto a sheet or parchment paper, trying to have it land in the center. Slash the top with a lame or very sharp knife. Place the parchment paper and dough into a lidded Dutch Oven and put the lid back on top.
Bake for a total of 55 minutes: 25 minutes covered, 25 minutes uncovered, and then remove from the Dutch Oven and bake directly on the rack for 5 minutes to brown the crust. Bread should be 200-210 internally when it is done.
Remove from Dutch Oven and remove parchment paper. Allow to cool on a wire rack 3 to 4 hours before slicing. Will keep at room temperature, tightly wrapped, for a few days.

Nutrition Facts : Calories 1852 kcal, SugarContent 13 g, SodiumContent 3616 mg, FatContent 44 g, SaturatedFatContent 25 g, CarbohydrateContent 285 g, FiberContent 9 g, ProteinContent 73 g, CholesterolContent 119 mg, ServingSize 1 serving

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