Post by JJ Judkins on Oct 17, 2010 17:40:04 GMT -6
* Exported from MasterCook *
Cheddar 'n Cracked Pepper Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bread flour
1 package Fleischmann's® Rapid Rise yeast
1 teaspoon salt
2/3 cup margarine or butter -- softened
1/2 cup water
1/2 cup milk
2 eggs
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon coarse ground or freshly cracked pepper
Margarine or butter -- softened
Mix 1 cup flour, the yeast (dry) and salt. Heat margarine, water and milk until very warm (125 to 130ºF). Add to flour mixture; beat on low speed until moistened, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in cheese, pepper and remaining flour until smooth. Scrape batter from side of bowl. Cover and let rest 10 minutes.
Generously grease 2-quart casserole or loaf pan, 9 × 5 × 3 inches. Stir down batter by beating about 25 strokes. Spread evenly in casserole. Cover; let rise 30 to 45 minutes or until double.
Heat oven to 375º. Place loaf on low rack so that top of casserole is in center of oven. Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped. Immediately remove from casserole to wire rack. Brush top of loaf with margarine. Serve warm or cool; cut into wedges with serrated knife.
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Variations
Garlic Casserole Bread:
Omit Cheddar cheese and pepper. Stir in 1 clove garlic, crushed or finely chopped, with final addition of flour. Sprinkle top of loaf with grated Parmesan or Romano cheese before baking.
Herbed Casserole Bread:
Omit Cheddar cheese and pepper. Stir in 1 tablespoon dried parsley, 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil with final addition of flour.
Taco Casserole Bread:
Omit Cheddar cheese and pepper. Substitute 1/2 cup cornmeal for 1/2 cup of final addition of flour. Stir in 1 cup shredded hot pepper cheese (4 ounces) and 2 to 4 tablespoons chopped green chilies, very well drained, with final addition of flour. Sprinkle top of loaf with cornmeal before baking.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 271 Calories; 15g Fat (49.7% calories from fat); 8g Protein; 26g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 370mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.
Nutr. Assoc. : 0 26366 0 4098 0 0 0 4922 20070 4098
Cheddar 'n Cracked Pepper Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bread flour
1 package Fleischmann's® Rapid Rise yeast
1 teaspoon salt
2/3 cup margarine or butter -- softened
1/2 cup water
1/2 cup milk
2 eggs
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon coarse ground or freshly cracked pepper
Margarine or butter -- softened
Mix 1 cup flour, the yeast (dry) and salt. Heat margarine, water and milk until very warm (125 to 130ºF). Add to flour mixture; beat on low speed until moistened, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in cheese, pepper and remaining flour until smooth. Scrape batter from side of bowl. Cover and let rest 10 minutes.
Generously grease 2-quart casserole or loaf pan, 9 × 5 × 3 inches. Stir down batter by beating about 25 strokes. Spread evenly in casserole. Cover; let rise 30 to 45 minutes or until double.
Heat oven to 375º. Place loaf on low rack so that top of casserole is in center of oven. Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped. Immediately remove from casserole to wire rack. Brush top of loaf with margarine. Serve warm or cool; cut into wedges with serrated knife.
++++++++++++++++++++
Variations
Garlic Casserole Bread:
Omit Cheddar cheese and pepper. Stir in 1 clove garlic, crushed or finely chopped, with final addition of flour. Sprinkle top of loaf with grated Parmesan or Romano cheese before baking.
Herbed Casserole Bread:
Omit Cheddar cheese and pepper. Stir in 1 tablespoon dried parsley, 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil with final addition of flour.
Taco Casserole Bread:
Omit Cheddar cheese and pepper. Substitute 1/2 cup cornmeal for 1/2 cup of final addition of flour. Stir in 1 cup shredded hot pepper cheese (4 ounces) and 2 to 4 tablespoons chopped green chilies, very well drained, with final addition of flour. Sprinkle top of loaf with cornmeal before baking.
Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 271 Calories; 15g Fat (49.7% calories from fat); 8g Protein; 26g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 370mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.
Nutr. Assoc. : 0 26366 0 4098 0 0 0 4922 20070 4098