Best Three Cheese Semolina Bread Recipes

BREAD, ITALIAN SEMOLINA THREE CHEESE BREAD

Bread, Italian Semolina Three Cheese Bread image

We use this mixture on the bread to have with spaghetti or really any Italian dish. The bread can be bought at The Kroger Store.

Provided by Timothy H.

Categories Breads

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 loaf semolina bread (three cheese)
3/4 cup butter
2 tablespoons minced garlic
2 teaspoons parsley
1/3 cup graded parmesan cheese
1/8 cup cheddar cheese
1/2 cup mozzarella cheese

Steps:

In a bowl mix in the butter (making sure the butter has had time to get soft), garlic, parsley, Parmesan cheese, Cheddar cheese and Mozzarella cheese .
Spread the mixture across all the slices of bread. Re-wrap the bread in aluminum foil leaving an opening for the steam to get out. Warm at 375-400°F for 12-15 minutes. Serve hot. You can add more Parmesan Cheese at the end if you would like.

Nutrition Facts : Calories 334.9, Fat 22.3, SaturatedFat 13.3, Cholesterol 56.8, Sodium 582.1, Carbohydrate 26.4, Fiber 1.2, Sugar 2.3, Protein 7.7

THREE-CHEESE SEMOLINA BREAD

Three-Cheese Semolina Bread image

With grated Parmesan in the dough, and chunks of Asiago and provolone studded throughout, this bread is a cheese-lover's dream come true.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 2 cups King Arthur Unbleached All-Purpose Flour
1 1 cup semolina
1 2 teaspoons instant yeast
1 1 1/4 teaspoons salt
1 1 tablespoon Pizza Dough Flavor, optional
1 2 tablespoons garlic oil or olive oil
1 1 to 1 1/8 cups lukewarm water
1 1 cup freshly grated Parmesan cheese
1 1 cup diced Provolone cheese, smoked or plain, mild or sharp
1 1 cup diced or coarsely crumbled Asiago cheese, mild or sharp

Steps:

Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine. Switch to the dough hook, and knead for about 5 minutes.2) Add the three cheeses, and mix until well combined.3) Put the soft dough in a lightly greased bowl or 8-cup measure, cover, and let rise for about 2 hours, till very puffy.4) Lightly grease a 14" to 15" covered stoneware baker. Or lightly grease a baking sheet, or line with parchment. Sprinkle semolina into the pan, or onto the baking sheet.5) Gently deflate the dough. For one long loaf, shape it into a 13" log, and place in the stoneware baker. For two loaves, divide the dough in half, and place both halves on the prepared baking sheet.6) Tent lightly with greased plastic wrap (or cover the stoneware baker with its lid), and let rise for about an hour, till noticeably puffy. Towards the end of the rising time, preheat the oven to 425F.7) Take the plastic off the bread. Spray it with water, and use a sharp knife to make three diagonal slashes in each loaf.8) If you're using the stoneware pan, leave the cover on. Bake the bread for 30 minutes; remove the cover, and bake for an additional 10 minutes, till the bread is golden brown and an instant-read thermometer inserted into the center registers about 190F to 200F. If you're baking smaller loaves, check to see if they're done after 30 minutes. 9) Remove the bread from the oven, and take it out of the pan. If you've baked in the stoneware pan, loosen the edges, and carefully turn the bread out of the pan onto a rack to cool.Yield: 1 large or 2 smaller loaves.