SAVORY CHEDDAR BREAD
I often serve this cheddar bread along with bowls of steaming homemade soup. It helps warm my cattle-raiser husband and our two sons on chilly evenings up here in Canada. Baking for family and neighbors keeps me busy. Just yesterday, when he was here to check the herd, our veterinarian paid me quite a compliment. I served him some cinnamon buns I'd made-and, after tasting them, he said I should open my own coffee shop!
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. , Spread batter in a greased 8x4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 149 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 301mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
SAVORY BREAD PUDDING WITH ARTICHOKES, CHEDDAR AND SCALLIONS
Tangy marinated artichokes star in this cheesy, golden-topped casserole, which is layered with scallions, Cheddar and baguette cubes that get crisp at the edges. Look for the best-quality marinated artichoke hearts, then taste them before using. If they seem very acidic, give them a rinse and pat them dry before proceeding.
Provided by Melissa Clark
Categories breakfast, brunch, casseroles, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Generously butter a 2-quart shallow casserole or gratin dish. Butter one side of a piece of foil large enough to cover the dish during baking.
- In a large bowl, whisk together milk, eggs and 3/4 teaspoon salt. Gently toss in baguette cubes, and let the mixture sit while you prepare the remaining ingredients, stirring it occasionally.
- In a food processor, pulse together the artichokes, scallions, parsley, garlic, hot sauce and remaining 1/4 teaspoon salt until finely chopped. (Alternatively, you can chop everything finely by hand.)
- Scoop half the soaked bread into the casserole dish and arrange in an even layer. Top with half the artichoke mixture and half the cheese. Repeat layers of bread, artichokes and cheese. Cover with aluminum foil, buttered-side down.
- Bake for 30 minutes, then remove foil. Continue to bake until golden at the edges and springy in the middle, about 15 minutes. (If you'd like, broil on low for 1 to 2 minutes for a more browned top.) Let cool for about 10 minutes before serving. Squeeze a lemon wedge over the top and sprinkle with parsley. Serve with more hot sauce on the side.
SAVORY BREAD PUDDING WITH CORN, CHEDDAR AND THYME
Steps:
- Preheat the oven to 375 degrees. Generously butter a 3-quart or 9-by-13-inch baking dish. Spread the bread cubes on a large rimmed baking sheet. Toast in the oven, stirring occasionally, until the bread is lightly golden, about 15 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees. In a sauté pan over medium heat, melt the 2 tablespoons butter. Add the yellow onion and a pinch of salt and sauté until translucent and just starting to brown, 5 to 7 minutes. Add the corn, green onions, garlic, paprika, thyme and a big pinch of salt and sauté until the vegetables are warmed through and fragrant, about 5 minutes. In a large bowl, whisk together the milk, cream, eggs, half the cheese, 1 1/2 teaspoons salt and some freshly ground black pepper. Scrape the corn mixture into the milk mixture and stir to combine. Add the toasted bread cubes, and toss to combine. Scrape the mixture into the prepared baking dish, distributing the ingredients evenly, and set aside for 15 minutes, stirring occasionally and pressing down on the bread cubes to evenly distribute the liquid. Sprinkle the remaining cheese over the top and bake until the pudding is golden brown and set, about 45 minutes. Let cool for 5 minutes, then serve hot.
WHITE CHEDDAR SAVORY BREAD PUDDING
This was a quick-prep side, perfect with a little gravy on top. Very moist and flavorful.
Provided by Melanie Pino
Categories Side Dish
Time 3h10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk eggs and milk together until pale yellow and frothy. Combine bread, white Cheddar, marjoram, salt, and pepper together in a large bowl. Stir egg mixture into bread mixture until evenly coated. Grease a 1-quart baking pan; fill evenly with bread mixture. Refrigerate until set, 2 to 4 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Cover filled baking pan with aluminum foil; place on a rimmed baking sheet. Pour enough boiling water into baking sheet to reach halfway up the sides of baking pan.
- Bake in preheated oven for 35 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes more. Remove from water bath carefully; cool until set, about 5 minutes.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 13.6 g, Cholesterol 170.4 mg, Fat 14.4 g, Fiber 2.3 g, Protein 16 g, SaturatedFat 7.5 g, Sodium 407.5 mg, Sugar 2.6 g
SAVORY CHEDDAR-CHIVE BREAD
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 350°F. Generously butter an 8-by-4 1/2-by-2 3/4-inch loaf pan (I used a 6-cup Pyrex pan for this). If your pan is larger (probably 9-by-5-by-2 3/4-inch), go ahead and use it-your cake will be lower and you'll have to check it for doneness a little earlier. Procedure 1. Put the flour, baking powder, salt, and pepper in a large mixing bowl and whisk the ingredients together to combine. 2. Put the eggs in another mixing bowl; whisk for about 1 minute, until they're foamy and blended. Whisk in the milk and olive oil. 3. Pour the wet ingredients over the dry ingredients and, using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together. There's not need to be energetic-beating the dough toughens it-nor do you need to be very thoroughly. Just stir until all the dry ingredients are moistened. Now, stir in the cheese, grated and cubed, the herbs and the toasted walnuts, if you're using them. You'll have a thick dough. Turn the dough into the buttered pan and even the top with the back of the spatula or spoon. 4. Slide the pan into the oven and bake for 35 to 45 minutes, or until the bread is golden and a slender knife inserted into the center of the loaf comes out clean. Transfer the pan to a cooling rack, wait about 3 minutes, then run a knife around the sides of the pan and turn the loaf over onto the rack; invert and cool to room temperature right-side up. 5. The cake can be served when it is still slightly warm, but I think it tastes better when it has cooled completely. In fact, I like to give it a little while to "ripen." If you'd like, you can wrap the room temperature cake in plastic film and wait a few hours or overnight to serve it. Slice the bread about one-half-inch thick and cut the slices into strips or cubes.
SAVORY CHEDDAR BREAD
Make and share this Savory Cheddar Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Mix together first seven ingredients; set aside.
- Mix together egg, milk, and butter; add to dry ingredients.
- Stir until just moistened.
- Pour batter into a greased 8x4 inch loaf pan.
- Bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 1873.2, Fat 74.9, SaturatedFat 44.6, Cholesterol 424.5, Sodium 2605.9, Carbohydrate 221.8, Fiber 7, Sugar 14.4, Protein 75.7
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