Best Caraway Cheese Loaf Recipes

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CARAWAY BREAD



Caraway Bread image

A rustic round loaf of caraway bread is delicious eaten warm from the oven, as a base for sandwiches, alongside soup, or as toast. If you want to experiment, add sliced chives or sunflower seeds, or substitute other herbs for the caraway, such as dried rosemary or thyme. -Frances Conklin, Cottonwood, Idaho

Provided by Taste of Home

Time 40m

Yield 1 loaf (8 wedges)

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1-1/3 cups warm water (110° to 115°)
2 to 3 teaspoons caraway seeds
1 teaspoon salt
1 teaspoon honey
3/4 cup whole wheat flour
2-1/2 to 3 cups all-purpose flour
2 teaspoons cornmeal

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.

CARAWAY CHEESE BREAD



Caraway Cheese Bread image

We enjoy cheese in a variety of ways. In this savory bread, cheddar cheese blends beautifully with just the right amount of caraway.

Provided by Taste of Home

Time 40m

Yield 1 loaf (16 pieces).

Number Of Ingredients 10

2-1/2 cups all-purpose flour
2 cups shredded cheddar cheese
1-1/2 to 2 teaspoons caraway seeds
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup plain yogurt
1/2 cup butter, melted
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick comes out clean, 30-35 minutes. Cool 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 199 calories, Fat 12g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 338mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

CARAWAY-CHEESE LOAF



Caraway-Cheese Loaf image

This is in response to a discussion on the boards, because the ingredient of the month is "beer". I haven't tried it yet, myself, but it does sound good. I think 1 cup Rye flour could also be substituted for 1 cup of the bread flour. Hope you enjoy it and would really appreciate hearing how it turns out if you decide to make it. Thanks. This could also be made using traditional bread making methods. Makes one 1 1/2 lb loaf.

Provided by Cindy Lynn

Categories     Yeast Breads

Time 15m

Yield 1 loaf

Number Of Ingredients 9

3/4 cup shredded swiss cheese (3 ounces)
3 tablespoons bread flour
1 1/4 cups dark beer
1 egg
3 cups bread flour
1 tablespoon sugar
1 teaspoon caraway seed, crushed
3/4 teaspoon salt
1 teaspoon active dry yeast or 1 teaspoon bread machine yeast

Steps:

  • In a small mixing bowl, toss together the Swiss cheese and the first bread flour (3 tablespoons) Add the Swiss cheese mixture and the remaining ingredients to the machine according to the manufacturer's directions.
  • Select the basic white bread cycle.

BREAD MACHINE CARAWAY-RYE BREAD



Bread Machine Caraway-Rye Bread image

Rye bread lovers, we didn't forget you. This light rye has the added bonus of nutty-flavored caraway seed. And, there's a tasty chive-Swiss spread, too!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h50m

Yield 12

Number Of Ingredients 13

1 cup plus 3 tablespoons water
1 tablespoon butter or margarine, softened
2 1/2 cups Gold Medal™ Better for Bread™ flour
3/4 cup rye flour
2 tablespoons instant nonfat dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
3/4 teaspoon caraway seed
2 1/4 teaspoons bread machine or quick active dry yeast
1 package (3 oz) cream cheese, softened
2 tablespoons milk
1/2 cup finely shredded aged Swiss cheese (2 oz)
1 tablespoon chopped fresh chives

Steps:

  • Measure carefully, placing all bread ingredients in bread machine pan in the order recommended by the manufacturer.
  • Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.
  • In small bowl, mix cream cheese and milk until blended. Stir in Swiss cheese and chives. Serve spread with bread. Store spread in refrigerator.

Nutrition Facts : Calories 135, Carbohydrate 30 g, Cholesterol 5 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 310 mg

GERMAN CARAWAY CHEESE AND FRESH HOMEMADE CHEESE: (APPETIZER)



German Caraway Cheese and Fresh Homemade Cheese: (appetizer) image

This homemade caraway cheese tastes good on homemade bread or Knackebrod or on crackers. Making farmhouse cheese takes about 24 hours, it is not labor-intensive and it yields a superior product. You will end up with a creamy white cheese with a tender curd and a fresh, tangy flavor. Mix it with cream for a creamed fine-curd cottage cheese or eat fresh, perhaps flavored with snipped fresh chives or lemon balm. You can find rennet tablets in the baking section of the grocery store.

Provided by Olha7397

Categories     Spreads

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 10

dry-curd cottage cheese
1 cup unsalted butter
1 teaspoon baking soda
2 teaspoons salt
2 cups sour cream
2 tablespoons caraway seeds
1 1/2 gallons homogenized whole milk
1 cup buttermilk
1 rennin tablets
sour cream or milk (optional)

Steps:

  • TO MAKE THE CARAWAY CHEESE: Make sure the farmhouse cheese is DRAINED WELL in cheesecloth.
  • (Do not add any cream to the cheese after draining.) Place the butter, baking soda, and salt in the top of a DOUBLE BOILER over SIMMERING water.
  • When the butter is melted, add the cheese, and continue cooking, whisking occasionally, until the cheese has melted, about 1 hour.
  • The butter and cheese will be separated.
  • Beat in the sour cream and caraway seeds until the mixture is blended well together.
  • Pour into a large loaf pan or a crock.
  • Cover, and refrigerate for at least 1 hour, until the cheese is firm.
  • Turn out onto a serving dish, if you like, bring to room temperature, and serve.
  • TO MAKE FRESH FARMHOUSE CHEESE: Warm the whole milk and buttermilk over low heat in a large saucepan or stockpot until they reach 90 degrees on an instant-read thermometer.
  • Pour 1/4 cup of this mixture into a glass measuring cup and heat it in the microwave for 10 seconds on high, or until it is 115 degrees; alternatively, heat the 1/4 cup milk in a small saucepan until it reaches the same temperature.
  • Crumble the rennet tablet into the warm milk in the measuring cup and stir to blend.
  • Pour this mixture back into the large saucepan and stir well.
  • Remove from the heat, cover the pan, and let the mixture sit overnight, for at least 14 hours.
  • In the morning, return the pan to the heat and remove its cover.
  • For a larger curd cheese, bring the mixture to 130 or 140 degrees over medium heat; for a smaller curd cheese, bring the mixture to about 115 degrees over low heat.
  • Continue cooking, stirring occasionally, at the desired temperature for 1 to 1 1/2 hours, or until the curds have separated from the whey.
  • Meanwhile, line two colanders with a double thickness of cheesecloth.
  • Tie or clip the cheesecloths to the perimeters of the colanders to keep them from slipping inches Gently pure half of the mixture through 1 colander and half through the other.
  • Let the whey drain off the cottage cheese for about 1 hour.
  • Spoon the drained cheese into two 1-pint containers.
  • Stir in some fresh cream, sour cream, or whole milk, if you like, for a softer consistency and flavor.
  • The cheese will keep covered in the refrigerator for up to 1 week.
  • Makes 8 cups.
  • Home Cooking.

Nutrition Facts : Calories 522.4, Fat 39.6, SaturatedFat 23.9, Cholesterol 107.2, Sodium 731.7, Carbohydrate 25.2, Fiber 0.4, Sugar 26.7, Protein 18

BEST CHEESE BREAD



Best Cheese Bread image

My husband and I often make a meal of bread and salad. We enjoy the garlic, dill and cheddar flavors in this savory bread. We think it's best served fresh from the oven.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices each).

Number Of Ingredients 9

3-3/4 cups all-purpose flour
2-1/2 cups shredded cheddar cheese
5 teaspoons baking powder
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
2 large eggs
1-1/2 cups whole milk
1/3 cup canola oil
3 tablespoons honey

Steps:

  • In a large bowl, combine the flour, cheese, baking powder, garlic powder and dill. In another bowl, whisk the eggs, milk, oil and honey. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean (top will have an uneven appearance). Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 245 calories, Fat 11g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 251mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.

FARMHOUSE CHEESE AND CARAWAY SODA BREAD PUDDINGS



Farmhouse Cheese and Caraway Soda Bread Puddings image

Consider this recipe a double whammy. Not only do you end up with a dreamy, cheesy bread pudding, but you also get the recipe for an excellent loaf of Irish soda bread.

Provided by Ruth Cousineau

Categories     Bread     Cheese     Appetizer     Side     Bake     St. Patrick's Day     Cheddar     Parmesan     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Irish soda bread:
2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon caraway seeds
1 cup well-shaken buttermilk
2 tablespoons unsalted butter, melted
Puddings:
3 ounces sharp white Cheddar cheese, coarsely grated (1 1/4 cups)
1/4 cup grated Parmigiano-Reggiano
4 large eggs
2 1/2 cups whole milk
Special Equipment
8 (6-ounce) ramekins or a 2-quart shallow gratin or baking dish

Steps:

  • Make soda bread:
  • Preheat oven to 375°F with rack in middle.
  • Whisk together flour, baking soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.
  • Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
  • Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.
  • Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.
  • Make puddings:
  • Preheat oven to 350°F with rack in middle. Butter ramekins or baking dish.
  • Cut enough bread into 1-inch cubes to measure 3 3/4 cups (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).
  • Whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in cheese and spoon over bread in ramekins or baking dish. Let stand 10 minutes.
  • Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.
  • Bake until just set and a knife inserted in center comes out clean, about 35 minutes.
  • Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.

CARAWAY SEED RYE BREAD



Caraway Seed Rye Bread image

My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan

Provided by Taste of Home

Time 45m

Yield 2 loaves (10 slices each).

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1 tablespoon caraway seeds
1 tablespoon canola oil
2 teaspoons salt
2-1/2 cups rye flour
2-3/4 to 3-1/4 cups all-purpose flour, divided

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

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